I really like banana flavoured bread and it is very easy to make banana cakes with all those over ripe bananas you have in the house. I also added ginger spice in it, to give it a bit of a kick and this cake is vegetarian, sugar free, dairy free and gluten free. It comes out fluffy and soft and it is irresistible, ideal for breakfast, afternoon tea or just as a quick snack.
COOKING & PREPARATION TIME: 1 hour
INGREDIENTS for 2lbs loaf or 8 slices:
2 ripe bananas, mashed
60gr plain gluten free flour
140gr almond flour
50gr xylitol
2 eggs or for vegans 2 flax eggs (2 tablespoons ground flaxseeds in 6 tablespoons water)
1 teaspoon xanthan gum
2 teaspoon baking powder
2tspn ground ginger
130gr sunflower oil
- preheat oven at 350F/ 175C
- prepare the flax eggs by combining the flaxseeds and water and set aside for 5 mins
- combine the almond & plain flours, ginger baking powder and xanthan gum and mix well with a spatula
- separately combine the sunflower oil, mashed bananas, eggs/ flax eggs and xylitol and puree with hand blender
- add the oil mix to the flour mix and mix well
- place the mixture in an oiled 2lb loaf tin and bake in oven for 30-35 mins or until a toothpick comes out clean from the centre
- take out, as soon as it cools down a little, take out of loaf tin and cool down upside down
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 311.5 |
| fat | 25.9 |
| of which saturated | 2.7 |
| carbohydrates | 13.7 |
| of which sugars | 3.8 |
| fibre | 2.1 |
| protein | 12.7 |
| salt | 0.2 |