Gluten Free Banana Cake (1)

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"Deliciously Moist"

Serves 8-10 slices | Prep Time 20 mins | Cook Time 1 hour

Why I Love This Recipe

This is a firm favourite of one of my volunteers who eats gluten and no one has complained about it. it is extremely moist (almost bread puddingish) It is far nicer than the shop brought gluten free cake, which i find really dry. Could potentially be served hot with ice cream.

If you are baking this for someone who is strictly gluten free, you need to make sure all your equipment is absolutely clean. I would also put it on the top shelf of the oven, to avoid anything dripping from the shelf above onto the cake, like pizza crumbs. The prepacked liners aren't the most ecologically sound items, however they are easy and help cut down the risk of cross contamination.

This was adapted from a recipe in Gluten-free and Easy by Good Housekeeping. To be honest, I've changed it quite a bit, mainly out of laziness.

Ingredients You'll Need

125g unsalted butter - softened
125g sugar - whatever you have, dark brown is nice
2 large eggs, lightly beaten
50g apple sauce (I used rosehip jam this time which worked)
3-4 (375g peeled approx) very ripe bananas
1 and a 1/2 tsp mixed spice
150 g gluten-free plain flour
1 tsp baking powder (check doesn't contain wheat .. some do)
1 tsp Xanthan Gum (optional - makes it a bit firmer)


Preheat oven to 180c/160c fan) Gas mark 4. Get a ready prepared parchment liner and place in 900g loaf tin.

Whisk butter and sugar until pale and creamy. Gradually whisk in eggs, then apple sauce/jam. Stir in banana. At this stage it will likely look lumpy, however this doesn't affect the taste in my experience!

Sift spice, flour, baking powder into mixture and fold in. Spoon into tin and bake for 50 mins to 1 hour. Cool in the tin for 10 mins, then turn out onto cooking rack (or don't if you happen to forget about it)

Slice and Eat!

Pairs Well With

Vanilla icecream

Questions, Comments & Reviews

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