Sunday, 18 January 2015

RECIPE: Super Squidgy Banana Cake



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.

Ingredients 
150g unsalted butter
80g golden caster sugar
50g demerara sugar
1tbsp honey

2 medium eggs

1/2tsp cinnamon
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!

Jennifer
xXx
SHARE:

12 comments

  1. This looks delicious! I have some GF friends so I'm always looking for new recipes, thanks!

    ReplyDelete
    Replies
    1. Me too - there's loads of great GF recipes out there :)

      Delete
  2. Ooh, looks incredible, I can almost smell it through the screen! I made a gluten free bannana cake once using ground almonds instead of GF flour but it was a bit stogey.

    Heather x
    http://heatherrrrm.blogspot.co.uk/

    ReplyDelete
    Replies
    1. Haha, it smells wonderful too! Yeah I like ground almonds but I think they work best with slightly lighter cakes :) Still always taste good though! x

      Delete
  3. I absolutely loooooove banana cake! I've never looked for a recipe for a squidgy one though, so this is a great find :) One of the best things about banana cake is how simple it usually is to make as well, so it's definitely something I want to do more of in my limited student kitchen!

    Imogen // imogenscribbles

    ReplyDelete
    Replies
    1. Yes, we have a tiny kitchen and not that many fancy utensils and this was no problem to produce!

      Delete
  4. I heart banana bread <3 it's the BEST cake ever. Mainly cos you don't have to ice it, so you can eat it straight out of the oven when it's still warm :D also cos it's go fruit in it. Healthy y'know! xx

    Little Miss Katy | UK Lifestyle Blog

    ReplyDelete
    Replies
    1. Haha, yes sometimes you've just got to have the cake without messing around! We had carrot cake the day before - all the healthy cakes here ;) x

      Delete
  5. Yum! I love anything banana and cakey - no matter what it looks like. I really need to get baking! xx

    Jasmin Charlotte | UK Lifestyle Blog

    ReplyDelete
  6. Oh this sounds lovely. I love banana bread so I'm sure this is delicious too :) xxx
    Sinead | Dreaming Again

    ReplyDelete
  7. I love banana bread, and this looks/ sounds even nicer! I think the messiest cakes taste the nicest anyway ;)

    India / Touchscreens & Beautyqueens

    ReplyDelete

Blogger Template Created by pipdig