baking, cake, food

Banana cake

My recipe for banana cake using gluten-free flour.

Makes 16 slices.

Banana cake, using gluten-free flour


  • 400g ripe bananas (about 5 medium-sized 90g bananas)
  • 1 tbsp lemon juice
  • 440g gluten-free plain flour
  • 1 tsp baking powder (gluten-free)
  • 250g butter
  • 250g golden caster sugar
  • 3 large eggs (preferably room temperature)
  • 2 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 100ml milk
  • Optional: icing sugar to serve on top.

You should use very ripe bananas to be able to mash them to a pulp.


  1. Mash bananas thoroughly with a fork.
  2. Add lemon juice to the bananas.
  3. Sift flour and baking powder in a large bowl. Set aside.
  4. Cream butter and sugar in a mixing bowl. Beat the eggs and gradually add to the mix.
  5. Add vanilla essence to the butter/sugar/egg mix.
  6. Warm milk in a microwave for about 45 seconds on high (or warm the milk on a hob).
  7. Add the bicarb of soda to the milk and stir. It will froth up.
  8. Add the frothy milk, bananas and flour/baking soda to the mix.
  9. The resulting mix is batter-like and should be smooth.
  10. Transfer the mix to a lined cake tin, scraping the mixer bowl with spatula.
  11. Cook for 60-70 mins at 190 deg C fan, covering last 25 mins with foil to stop the top getting too dark or burning. Test with a skewer to ensure it’s baked. Ovens vary so you may need to adjust the temperature and timing.
  12. Remove from the oven and place on a wire rack for 20 mins.
  13. Remove cake tin and base. Leave to cool.
  14. Optional: serve with a dusting of icing sugar on top.

Nutrition (per slice)

  • 16 slices, 315 calories per slice
  • fat 14.0g (8.4g saturated)
  • carbs 43.8g
  • sugar 21.3g
  • protein 3.3g
  • fibre 0.6g
  • salt 0.2g.


Banana cake (with pecan nuts) baked in a 2lb loaf tin

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