Wednesday, 7 March 2012

Ginger and banana cake

Oh dear, so it turns out after all that work that the cookbook costs £30 to print a copy!! Back to the drawing board on that front methinks....unless anyone wants to buy a £30 gluten-free cookbook? Let me know if you do and I'll sort out a copy for you.

In the meantime, I shall go back to posting cake recipes (and others) on here :-)
This recipe makes a nice loaf-like cake, best served covered with lovely butter!

3 medium or 2 large bananas
200g ground almonds
150g rice flour
2 eggs
100g sugar
100g butter
4 tbsp black treacle
1 tbsp ground ginger
1 tbsp baking powder

Preheat the oven to 180°C (350°F/GM4).
Break up the bananas into big chunks and blend in a food processor until the fruit is a smooth paste.

Next, add the baking powder, ground ginger, ground almonds, rice flour and eggs to the banana and mix well. 

Place the sugar, butter and treacle into a separate glass bowl and heat gently (hob or microwave) until the butter has melted and the treacle has softened. You don't need the sugar to dissolve. Mix well and then add this to the rest of the mixture. 

Give it all a final good mix and then turn it into a greased and lined loaf tin. Bake for 45 to 60 minutes, at 180°C (350°F/GM4). Cool thoroughly on a wire tray before slicing.

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