Banana Tea Cake (DF)
Every week at work we have a fruit box delivered. Every week there are left over bananas and nearly every week I take those poor little leftover guys home to use in smoothies, cheesecakes and most likely in a loaf of banana bread or sometimes a ginger and caramel banana cake , because I just can't bear to seem them be thrown out.
We try to be conscious of the food that we buy - organic if available, free range eggs, Australian produce and we always try to make the most of the foods we buy and utilise any leftovers for lunches or in our dinner the next night. Like making shepherds pie from last nights roast chicken I love to use the leftover bananas from work, when they go spotty and eventually black this is when they are best used in baking. The flesh of the banana is soft and the flavour permeates the air , gorgeous for baking, not so gorgeous for eating 'fresh'.
I have so many banana recipes bookmarked away to use these black banana's with and this is one of them. Unfortunately, I don't remember where I copied this recipe from to adapt gluten free and it really was delicious. The perfect afternoon treat; a light almond touched lactose free, gluten free banana cake. Of course the er.... cream is clearly optional for the lactose free folk. Ha! I'm so sorry I thought I was being good and then decided I wanted cream with my lactose free afternoon tea cake.
If you follow me on twitter you may have caught a sneek peek at this recipe which I also shared on Stuffed Pepper - be sure to sign up and add the recipe to your recipe box!
Oooh and winners of the giveaway (drawn at random from my desk at work , just now!) from last week of the Simply Wize Hamper + Brisbane Gluten Free Food Expo tickets are
Amanda McKenna who would love some 'I would have some Avocado, Roast Chicken and Tomato, with some thyme and cracked salt and pepper. Hmmmm mouth watering already!'
& Leonie Doran Grigsby who says' it would have to be avocado and tomato for me!' congratulations ladies!Please email me at jas {@} glutenfreescallywag.com in before Wednesday midnight this week to claim your prize!
Congratulations and happy baking!
Banana Tea Cake (Lactose Free)
Serves 8-10, or would make delicious little cupcakes, simply adjust the baking time
3 eggs
110g (1/2cup) brown sugar
1/2 cup vegetable oil
2tsp vanilla essence
1 1/2cup gluten free flour (will measure the amounts next time!)
1/2cup almond meal
1/2tsp gluten free baking powder
1tsp cinnamon
1/2tsp ginger
1cup mashed banana (about two blackish ones)
Preheat your oven to 160degrees celcius and grease and line a 18cm round cake tin. I use a spring form tin (they're the only round ones I have!)
Whisk or sift together the gluten free flour, gluten free baking powder and spices, add in the almond meal. Set aside.
Whisk together the eggs and sugar until frothy and the sugar has dissolved. Add in the oil and vanilla essence, whisk to combine. Fold in the flour/almond meal mixture and banana until combined. Pour into your lined cake tin and bake for approximately 40-45minutes.
Serve fresh with berries and cream (if tolerated). Will keep for 2days in an air tight container. If serving after two days simply warm the cake slightly in the micrwave and brush with some warmed golden syrup to moisten the cake a little.
