Easy Gluten-Free Banana Cake
A moist, generous cake where ripe bananas do all the work. Gluten-free and whipped up in a blender in minutes, it fills the kitchen with a warm aroma before it even bakes. Perfect for a comforting afternoon snack or a cosy breakfast.
🛒 Ingredients
15 servings
- 2 cups gluten-free rice flour
- 1 cup milk (about 240 ml)
- 1/2 cup soybean oil
- 4 eggs
- 1 tablespoon baking powder
- 8 large ripe bananas
- 1 and 1/2 cups sugar
- Sugar and cinnamon for sprinkling
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Directions
- 1
Preheat the oven to 180 °C (350 °F) and grease a baking tin generously.
- 2
In a blender, combine the rice flour, milk, oil, eggs, baking powder, 4 bananas and the sugar, and blend until smooth.
- 3
Pour the batter into the greased tin and spread it evenly.
- 4
Slice the remaining 4 bananas into rounds and arrange them over the top of the batter.
- 5
Sprinkle with sugar and a pinch of cinnamon.
- 6
Bake for about 45 minutes, until golden and a skewer comes out clean. Let it cool slightly before removing from the tin.
💡 Chef's Tip
The riper your bananas (spotted skin), the sweeter and more fragrant the cake. Swap soybean oil for any neutral oil, or cut back on the sugar a little if your bananas are very sweet. It keeps for 3 days at room temperature or up to 5 days in the fridge.
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