Easy Gluten Free Banana Cake

This banana cake always hits the sweet spot with my kids and their friends. It is so easy to make... I believe that just because you have to make things from scratch, rather than buying from a shop, doesn't mean cooking has to be hard. I have made this recipe whilst half asleep and completely stuffed up the order in which I added the ingredients. To my delight it still turned out great and I couldn't tell the difference. Big thumbs up for anything that indestructible. The base is oil, rather than butter, so you end up with a lovely moist cake that tastes even better the next day.  This also makes it dairy free. You can substitute the soy flour for a flour of a similar consistency if soy intolerance is an issue for you.


Easy Gluten Free Banana Cake

1 cup rice flour
1/2 cup soy flour
2 teaspoons baking powder
1/2 cup vegetable oil (I like using either Canola or Rice Bran Oil)
1 cup raw sugar
1 teaspoon real vanilla essence (not the fake stuff!)
3 very ripe bananas, mashed
3 small (60g) or 2 large (80g) eggs

1. Preheat the oven - fan forced 160C or normal 180C
2. Grease and line a rectangular loaf tin with non stick baking paper
3. Sift the two flours and baking powder together
4. Beat the sugar and oil together with your electric mixer until really well mixed (3 mins.)
5. Add vanilla essence and mashed bananas. Beat on medium high until creamy
6. Add the eggs one at a time and beat well until combined.
7. Slow mixer and add the flour gradually until all combined.
8. Pour into tin and bake in the oven for 50-60 mins.

This recipe makes great muffins - just fill your muffin cases 2/3 full and cook for approx. 15 - 20 mins. Test with a skewer after 15 mins. The muffins are done when the skewer comes out clean.