Gluten Free Banana Cake

This gluten free banana cake is really yummy but I found it to be a bit of an odd cake to make ….

The reason I say this is I have made it twice with the first time being a big fail. I followed the recipe word for word and both times it still came out the same. What happens is that when you have mixed all the wet ingredients together you then sieve the flour and bi carb soda in … then you fold it all through gently, not over mixing. The first time when it was finished cooking it had pockets of raw bi carb soda or flour in it … It honestly tasted like poison.

When I made this for the second time on the weekend I did exactly as the recipe said but when I got to combining the wet ingredients with the dry it turned lumpy again! I was so mad and I didn’t want to risk cooking it to have those pockets of raw bi carb soda or flour again! So I tried to sift it through my sieve …. This worked because it took out all the lumps. But be prepared to stand there for a while. Because the batter was so thick it didn’t easily pass through so I had to keep scraping underneath to let new batter come through. It was taking so long that I ended up making a smaller cake …. The end result was really really good but you need patience with this one and if anyone has a better idea on what you could do to prevent the lumps I am all ears! I am not the best baker so don’t know why this keeps happening. Ok so here is the recipe ……

Ingredients:

328g Brown sugar (a lot I know)

328g Bananas

3 Eggs

84ml olive oil

170ml Lactose free milk ( I used rice milk but almond milk would work and any lactose free milk)

300g Gluten free plain flour

18g Bi carb soda

Method:

1.       Preheat the oven to 185C. Mix together the sugar, bananas and eggs in a bowl until light in colour and doubled in volume

2.       Mix together the oil and milk in a separate jug and pur slowly into the banana mix.

3.       Mix together the flour and bicarbonate of soda and sieve

4.       Add to the banana mixture and just fold through gently. Do not over mix

5.       Pour into a pre-greased, lined loaf tin. Bake until a skewer comes out clean and the top bounces back. I put my timer on for 20mins and checked it then just kept checking every 10mins until the knife came out clean.

I will upload a picture very soon (I’m on a different computer)

Also please let me know how you go with the batter and if it is lumpy etc. I’d love to know if someone has had a break through. It’s unfortunate as this cake is really yummy!