Banana Cake (Gluten Free option)

Cut into slices Banana cake can be made into a wonderful breakfast (especially if toasted and served with a little bit of butter)


  • 125g butter (softened, take it out of the fridge about 15 minutes before you start)
  • ¾ cup sugar
  • 2 eggs
  • 2 cups mashed banana (it is better if the bananas are overripe, very soft)
  • 1 teaspoon baking soda
  • 2 tablespoons milk
  • 2 cups plain flour (can use gluten free flour instead)
  • 1 teaspoon baking powder
  • 22 cm loaf tin
  • Baking paper

What To Do:

  1. Preheat oven to 180°C. Line baking tin with baking paper
  2. Combine butter and sugar until they are soft and have gone pale yellow in colour
  3. Add eggs one at a time (to prevent shells crack eggs in a separate bowl first) and beat well to combine
  4. Add mashed banana and mix thoroughly
  5. Heat milk for 30 seconds in the microwave (or until hot)
  6. Carefully remove the milk from the microwave (watch out it can be very hot) and quickly add the baking soda to the milk and stir
  7. Pour the milk and backing soda into the banana mixture
  8. Sift flour and baking powder and fold into the banana mixture
  9. Once all the ingredients are combined pour the mixture into the baking tray
  10. Place the baking tin in the preheated oven for 50 minutes (or until the cake springs back when lightly touched)
  11. Turn onto a wire rack and leave to cool for 10 minutes
  12. Cut and enjoy

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