The Gluten-free banana cake is a sweet, delicious, perfect for breakfast in the morning or have a snack, and why not, even as delicious after dinner.
If you want to make it even more delicious you can also add some chocolate chips or give it an extra note of character using chopped walnuts, but be very careful to make sure that not only the flour, but all the ingredients are completely gluten-free.
Use ripe bananas for the recipe: this way the cake will taste much sweeter. Once you take it out of the oven, sprinkle a generous amount of icing sugar on top and store it in an airtight container or covered in cling film for three days.
Ingredients
- 3 large ripe bananas
- 175 g of rice flour
- 50 g of very fine corn flour
- 50 g of corn starch
- 110 g of soft butter
- 110 g of superfine sugar
- 2 large eggs
- 40 g of candied cherries
- 75 g of raisins
- 2 teaspoons of instant baking powder (gluten-free)
- 1/2 teaspoon of salt
How to make gluten-free banana cake
Preheat the oven to 180 degrees.
Cut the cherries in quarters and mix them with the raisins.
Pay attention that the raisins that are not dusted with flour, buy them only packaged with precise indications of the ingredients
Beat the butter with the sugar until the mixture is soft and creamy. Add the eggs one at a time, beating after having joined one.
Peel the bananas and purée them with a fork.
Sieve the rice flour, corn starch, corn flour and baking powder, and stirring gently add everything little by little to the egg and butter mixture.
Finally add the cherries and raisins, stirring to distribute everything evenly.
Pour the mixture into a mold covered with parchment paper and cook for an hour and 15 minutes; until the cake is golden and a toothpick stuck in the middle comes out clean.
Remove from the mold and let cool on a wire rack.
Alternatively, you can make 24 mini-muffins; in this case, cook for 25 minutes and let them cool in the parchment paper containers in which you will have cooked them.
Gluten Free Banana Cake Recipe
Equipment
- Oven
Ingredients
- 3 large ripe bananas
- 175 g of rice flour
- 50 g of very fine corn flour
- 50 g of corn starch
- 110 g of soft butter
- 110 g of superfine sugar
- 2 large eggs
- 40 g of candied cherries
- 75 g of raisins
- 2 teaspoons of instant baking powder (gluten-free)
- 1/2 teaspoon of salt
Instructions
- Preheat the oven to 180 degrees.
- Cut the cherries in quarters and mix them with the raisins.
- Pay attention that the raisins that are not dusted withflour, buy them only packaged with precise indications of the ingredients.
- Beat the butter with the sugar until the mixture is soft and creamy. Add the eggs one at a time, beating after having joined one.
- Peel the bananas and purée them with a fork.
- Sieve the rice flour, corn starch, corn flour and baking powder, and stirring gently add everything little by little to the egg and butter mixture.
- Finally add the cherries and raisins, stirring to distribute everything evenly.
- Pour the mixture into a mold covered with parchment paperand cook for an hour and 15 minutes; until the cake is golden and a toothpick stuck in the middle comes out clean.
- Remove from the mold and let cool on a wire rack.
- Alternatively, you can make 24 mini-muffins; in this case, cook for 25 minutes and let them cool in the parchment paper containers inwhich you will have cooked them.
