I've been saving banana bread recipes all over the place for weeks now, but never timing it right to have super-ripe bananas at the precise moment I have free time to bake. Until this weekend.
Now, despite having the perfectly ripe bananas (i.e. much more brown than yellow), I was actually lacking a few other bits and pieces for banana bread. Like a loaf tin. Or the right sugar. And, as usual with my uni baking, it had to be gluten free. So rather than banana bread, what I produced was a super squidgy, sweet-but-not-too-sweet, sticky, melt-in-the-mouth banana cake. Yum. Sure, there's some sugar in there, but the banana and honey I used gave a much more natural sweetness that makes it really easy to go back for slice after slice. Unlike banana bread, this cake isn't really dense. But it's not crumbly either - I think I might be getting the hang of this gluten free stuff!
This isn't my most stylish of cakes. But I wasn't aiming for a showstopper here. Just a homely, comforting treat to make a weekend of writing notes a little bit easier. If you bothered to line the tin properly- unlike me just roughly crushing a sheet of greaseproof paper in - and added a few walnuts or pieces of dried fruit to the top as it cooled you could produce something pretty.
I also left it to cool while I went out for a run. The fastest run I've done yet. Having a freshly baked cake waiting at home seems to be good motivation! And as I'm writing up this post, half the cake has gone since taking it out of the oven just three hours ago. Always a good sign.
150g unsalted butter
80g golden caster sugar
50g demerara sugar
2 medium eggs
250g gluten free flour
2tsp baking powder
1tsp xantham gum
3 ripe bananas
2tbsp crème fraîche
75g walnuts - chopped
Preheat oven to 180°c. Grease and line a 23cm diameter cake tin.
Soften the butter then mix in a bowl with the sugar and honey using an electric whisk or wooden spoon until it is all combined and fluffy.
Beat the eggs together in a separate bowl or mug until just mixed, then slowly add to the butter and sugar, whisking as you go.
Once all the egg has been added, sieve in the flower, cinnamon, baking powder and xantham gum and mix until just combined.
Mash the bananas to a pulp, then add to the mixture along with the crème fraîche and walnuts and mix well.
Tip the mixture into the prepared tin and put in the oven for an hour or until fully cooked (a skewer inserted into the centre of the cake should come out clean).
Remove from the oven and leave to cool in the tin for at least 15 minutes. Transfer to a cooling rack to cool complete (or at least transfer it onto a plate before you and your housemates start digging in to warm cake).
There you go. A delicious, squidgy, gluten free banana cake. Let me know if you give it a try!