A couple of weeks ago, in the space of 24 hours, I made three different baked goods, two of which were chocolate based, and all of which were totally gluten free. The family was home en mass for the bank holiday weekend, and with one member of the clan a coeliac, when they’re about, the gluten free flour comes out! Just as well, because the banana cake I made was a resounding success – so I’ve been told. I didn’t actually eat any of them because, Fun Fact, I can’t eat bananas anymore. Rude!
Though, I have to say I’m pretty sure that the main cause of the excellent cake reviews was not only the fact self-raising flour is now, once again, available to me, but also the very beautiful measuring cups I had just been given for my birthday!
This recipe is tweaked from an old favourite. It comes from a book that’s older than I am, with a raisin embedded into the pages and smeared with decades worth of flyaway baking ingredients.
The recipe is below, and I hope you find it as light and delicious as my family do!
Makes: 1 cake, 12 cupcakes, a fair few bananas (see photo below)
1/4 lb butter (113 g/ 1 stick)
1 cup raw sugar
1 tbsp milk
1tsp bicarbonate of soda
1 ½ cups gluten free self-raising flour
Mash the bananas well with a fork. I find it best to do this on a plate.
Beat the butter and sugar to a cream, and then add well beaten eggs. Next, add the bananas and milk – into which the bicarbonate of soda has been dissolved (seriously, do this, it makes all the difference), and throw in as much cinnamon as you think you need. I do mine by eye, but if you’re not confident with that, start with a teaspoon and work it out from there.
Add the flour, and mix to an even consistency.
Bake for 20 minutes at 350°F, 175°C, till a skewer comes out clean.
Enjoy! This recipe is as good warm as it is cold!
I hope you enjoy baking as much as I do! It was wonderfully therapeutic to be able to do so much baking.
As I’m now gainfully unemployed and chasing that freelance life, if you fancy keeping this geeky teacher running, chip in for that finest of energy juices: coffee!