My kid’s absolutely love banana bread/cake, and making it is a great way to use up over ripe bananas and sneak some extra goodness into my fruit phobic son!
This recipe is super easy to make, I made bundt cake because I love the shape but you can use this recipe to make banana muffins, cupcakes, a sponge or a loaf. Follow this recipe for a deliciously moist dairy, soya, gluten and wheat free banana bundt.
You will need –
350g gluten-free flour (I used Free From Fairy Plain Flour Blend)
1 tbsp baking powder.
3 over ripe bananas.
200ml milk alternative (I use coconut milk).
1 tbsp cinnamon.
In a bowl, combine the flour, cinnamon and baking powder before setting aside. Chop up your bananas and place in a separate bowl with a little water, microwave for 1 minute to soften before mashing. Once mashed, add the bananas to the flour and baking powder and then add the eggs and milk. Stir until you have achieved a light brown mixture with a thin paste like texture.
Lightly spray a bundt pan with a little oil before pouring in the mixture. Bake at 180 degrees for 15-20 minutes or until golden brown. I drizzled mine with a little maple syrup and topped with a few peanuts before serving – enjoy!