Every week at work we have a fruit box delivered. Every week there are left over bananas and nearly every week I take those poor little leftover guys home to use in smoothies, cheesecakes and most likely in a loaf of banana bread or sometimes a ginger and caramel banana cake, because I just can't bear to seem them be thrown out. We try to be concious of the food that we buy - organic if available, free range eggs, Australian produce and we always try to make the most of the foods we buy and utilise any leftovers for lunches or in our dinner the next night.
Like making shepherds pie from last nights roast chicken I love to use the leftover bananas from work, when they go spotty and eventually black this is when they are best used in baking. The flesh of the banana is soft and the flavour permeates the air, gorgeous for baking, not so gorgeous for eating 'fresh'.
I have so many banana recipes bookmarked away to use these black banana's with and this is one of them. Unfortunately, I don't remember where I copied this recipe from to adapt gluten free and it really was delicious. The perfect afternoon treat; a light almond touched lactose free, gluten free banana cake. Of course the er.... cream is clearly optional for the lactose free folk. Ha! I'm so sorry I thought I was being good and then decided I wanted cream with my lactose free afternoon tea cake.
If you follow me on twitter you may have caught a sneek peek at this recipe which I also shared on Stuffed Pepper - be sure to sign up and add the recipe to your recipe box!
Oooh and winners of the giveaway (drawn at random from my desk at work, just now!) from last week of the Simply Wize Hamper + Brisbane Gluten Free Food Expo tickets are Amanda McKenna who would love some 'I would have some Avocado, Roast Chicken and Tomato, with some thyme and cracked salt and pepper. Hmmmm mouth watering already!' & Leonie Doran Grigsby who says ' it would have to be avocado and tomato for me!' congratulations ladies!Please email me at jas {@} glutenfreescallywag.com in before Wednesday midnight this week to claim your prize!
Congratulations and happy baking!
Lactose Free Banana Tea Cake
Serves 8-10, or would make delicious little cupcakes, simply adjust the baking time
3 eggs
110g (1/2cup) brown sugar
1/2 cup vegetable oil
2tsp vanilla essence
1 1/2cup gluten free flour (will measure the amounts next time!)
1/2cup almond meal
1/2tsp gluten free baking powder
1tsp cinnamon
1/2tsp ginger
1cup mashed banana (about two blackish ones)
Preheat your oven to 160degrees celcius and grease and line a 18cm round cake tin. I use a spring form tin (they're the only round ones I have!)
Whisk or sift together the gluten free flour, gluten free baking powder and spices, add in the almond meal. Set aside.
Whisk together the eggs and sugar until frothy and the sugar has dissolved. Add in the oil and vanilla essence, whisk to combine. Fold in the flour/almond meal mixture and banana until combined. Pour into your lined cake tin and bake for approximately 40-45minutes.
Serve fresh with berries and cream (if tolerated). Will keep for 2days in an air tight container. If serving after two days simply warm the cake slightly in the micrwave and brush with some warmed golden syrup to moisten the cake a little.
I know it's Monday, so I may be missing something, but I couldn't see bananas listed in the ingredients... How many did you use? Thanks!
ReplyDeleteIt is indeed a Monday and you're not missing anything, I just clearly haven't had enough coffee today and forgot the all important banana! 1 cup is the magic number and the recipe is updated for you and all to now enjoy. Thanks for bringing it to my attention.
ReplyDeleteHappy Baking.
I have a stash of black bananas in the freezer as I hate wasting them too :) yummy recipe indeed!
ReplyDeleteOh thank you so much for the recipe, I have been craving a banana cake but have just moved house and my recipes/cookbooks are still buried somewhere. Now I don't have to go searching...you have read my mind...you must be a food craving psychic Lol!
ReplyDeleteWhat a gorgeous cake Jas! I love banana cakes too and always make sure we have some bananas left over for just this purpose. I love the moodiness of your photos too. Just beautiful. :D
ReplyDeleteThank you Jennifer!
DeleteThank you so much for posting this! Like many coeliacs I feel like I miss out on a lot of things which non-coeliacs take for granted. This cake is in the oven right now, can't wait to try it!!
ReplyDeletewe do, but I focus on all the new ingredients we get to try out and the cake we can eat (when we can) is so much more special! how did the cake work out for you?
DeleteThe cake was so perfect and delicious, with the most beautiful wholesome texture, golden colour and hearth-warming aroma! Can't wait to make it again! It's not too sweet either, just perfect with Earl Grey tea :)
DeleteSo fantastic to hear it was lovely, I love the textural difference a little almond meal gives gluten free cakes and I've been cutting down the sugar in all my cakes lately, so I'm glad you enjoyed it.
DeleteHi, you mentioned "flours" twice in your method but the ingredients only states one flour (gluten free flour). Do you just mean plain gluten free flour or are you talking about a mixture of flours?
ReplyDeleteThanks! I can't wait to try this. I've been craving banana bread for weeks!
Flour, flours, flower?! Whoops! Just the flour stated in the recipe is what I meant, I usually use a mixture of different flours so my brain must have been on normal multiple flours mode! Plus it's so easy to add an 's' to flour. Apologies for the confusion.
DeleteThis looks devine! It's interesting that the bananas are left over - at our work, the bananas go in record time, and the apples are left.
ReplyDeleteI love your blog! Thank you for sharing x
ReplyDeleteI just found your blog through the DMBLGiT roundup. I am so glad I discovered it - you have so many beautiful recipes! You have a new fan :-).
ReplyDeleteI would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched this month. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.
It's called RecipeNewZ (with Z) - http://recipenewz.com
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)
Hi there,
ReplyDeleteWhat a great blog! I can't wait to try this recipe - just wondering, if I made it into muffins, how long do you think I should cook them for? Or shall I just wait until the skewer comes out clean?
Hi Michele,
DeleteThanks for stopping by! I cook the cupcakes for around 12-15mins and check them with a skewer. You're correct when the skewer comes out clean they're done, but I like my cupcakes nice and moist, so take them out a minute earlier than you think to ensure they're not dry. Let me know how they go!
Hi there
ReplyDeleteI have to work around nut free as well as gluten free. (And lactose too!) Just wondering how this cake would work with extra flour instead of the nut meal? I have used coconut in place of nut meal before. It generally works OK, but it's not always the flavour that I want. Should I just substitute the nut meal with the same amount of flour (or coconut)? Any other suggestions?
I'm sure I'll be visiting your blog more often - always looking for great gluten free recipes to add to my repertoire :-)
Hi Beebs.
DeleteVery good question and I too have subbed coconut instead of nuts for nut free friends. Have you tried whizzing up some pumpkin seeds to a meal instead of nuts? Heck I reckon breadcrumbs would work, otherwise try 1/3cup gf flour instead, I'd use a 1/3 rather than 1/2 as I think this will help to retain moisture. I hear some whipped coconut cream is a nice lactose free topping for cakes too, maybe give that a try too :)
Happy baking.
Jas
I am going to make this for our church potluck. It looks soooo yummy! Do you use an all purpose GF flour? Or do you make your own mix? I know the flour mix a big difference.
ReplyDeleteThank you for sharing.
~Cinnamon
Hi there Cinnamon. I use a general all purpose mix (Otherwise I'll list the quantitites of each flour) in this case I used White Wings Gluten Free Plain Flour which is readily available in Australia. Hope your church potluck enjoys the cake and congrats on the birth of your new arrival!
DeleteHappy Baking,
Jas
Hi- I made this yesterday and it's really more-ish, you wouldn't know it's gluten free and it's better than regular banana bread and less oily too.- THANK YOU. I did make some substitutes though and they worked perfectly so i'l put them down in case they help anyone else. I subs'd the veg oil for coconut oil and the vanilla for rum. I used a bread loaf tin instead of a round tin and it worked perfectly. I had to use 4 bananas to get 1 full cup mashed but maybe my South African bananas are smaller than yours… I glazed it with honey after it had cooled slightly and today the small piece that's left is still moist (no cream needed) and perfect for breakfast.
ReplyDeleteoh- and I added some rice flour as I didn't have enough pre-mixed gluten free cake flour...
DeleteBeautiful tasting cake......but mine turned out quite flat. Was I suppose to use self raising flour? Kerri
ReplyDeleteHmmm... flat. Perhaps the eggs were not whisked quite enough as they act as the raising agent in this recipe. No, SR Flour isn't needed as that's why the baking powder is added to the recipe. Otherwise, maybe the baking tin was too large, hence its 'flatness' will re try the recipe when I've some black bananas. Glad it still tasted good though ;)
Delete