This is a super easy recipe that makes a yummy moist gluten free cake.
Lovely as a cake it also goes really really well with custard as a pudding and to be honest, most folk don’t even realise its gluten free!
I use a roasting tin to make this as you need the deeper sides, even as a gluten free cake it rises really well, much to my delight because I’ve made some shockers over the years!
Makes 16-20 pieces.
6 large bananas
300g caster sugar
200g butter, melted
150g rice flour
100g tapioca/arrowroot flour
150g coconut flour
50g buckwheat flour
3 tablespoons gluten free baking powder
100g Demerara/ raw sugar
1 tablespoon ground cinnamon
Preheat the oven to 170 degrees Centigrade.
Grease and line a 30x23cm roasting tin with baking parchment.
Process the bananas and sugar, add the eggs and process again.
Add the remaining ingredients, except the Demerara and cinnamon, and process to blend.
Pour into the prepared tin.
Combine the Demerara/raw sugar and cinnamon and sprinkle over the top of the cake batter.
Bake in the preheated oven for 35-40mins.
Sit in the tin for 5-10mins before removing and then allow to cool on a wire rack.