Recipe Of The Week: Gluten Free Banana & Walnut Cake
Feeling peckish?! Well let me tempt you with some cake that on the plus side is not even bad for you – double winner I say! Recipe this week is this delicious banana and walnut loaf that my sister and I made. Just perfect for breakfast or as an afternoon treat with a cup of coffee or tea! If you prefer, instead of a loaf you can make muffins using the same recipe. Either way i’m sure you’re going to love this one 🙂
145 Bob’s gluten free flour
145 Almond flour
1 tsp Gluten free baking powder
1tsp Xanthan gum
1tsp Bicarbonate of soda
1/4 Teaspoon of himalayan salt
3 Ripe mashed bananas
2 Eggs beaten with a fork
120ml Almond milk or water
90ml Coconut oil melted
Grease your bread tin or muffin tray and pre heat the oven to 200C then in a bowl start sifting the two flours, baking powder, xatham gum, bicarbonate of soda and salt. In another bowl mash the 3 bananas well and add the eggs, sugar, oil, water or milk and whisk. Then add the wet ingredients into the dry and stir properly making sure no flour is visible. Fold in the walnuts, pour into the bread tin and place in the oven. If you are making muffins you will bake them for 20-25 minutes. The cake will take longer. About 40-50 minutes. Ovens vary so the best way to check is by inserting a toothpick in the centre and if it comes out dry the cake is ready. Wait for the loaf to cool then slice and enjoy!
Dania Trapani is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.