To polish off our month of birthday celebrations, by popular request I baked a banana cake. This is the close cousin of the banana bread I posted about a few months ago, but somehow a loaf cake does not seem as festive as a round one. Actually I think frosting would make it even more festive, but strangely enough none of my children like frosting!
It’s been a dessert-heavy few weeks here on the blog so I’m looking forward to moving on to some lighter fare as summer approaches. That said, this cake makes a lovely summer dessert served with some fresh mixed berries or a scoop of sorbet.
Gluten and dairy free banana cake (adapted from a Tom Kitchin article in The Scotsman)
4 medium bananas, peeled – about 300g
200g caster sugar
6 large eggs
200g ground almonds
1 teaspoon gluten free baking powder
Makes 8 proper servings
Preheat your oven to 170°C/325°F/gas mark 3.
On a plate or cutting board, mash up the bananas into chunks using a fork. Scrape into a bowl and blend in the sugar until smooth. I use my handheld mixer to do this; the texture should be less chunky than for banana bread.
In another bowl, whisk the eggs until frothy. Pour into to the banana mixture, and mix well.
Fold the ground almonds and baking powder into the batter, then pour the batter into a 23cm springform cake pan, lined and greased (I use ghee but you could also use a bit of oil).
Bake for one hour. Cool on a rack, then remove from the tin. Serve on its own or with some fresh raspberries. This cake tastes just as good the day after you bake it.
Brain Food 