Gluten Free Banana Cake

Gluten Free Banana Cake

This gluten free banana cake is moist, and so easy to make. In fact it tastes so good, if you weren't told, you'd never guess it was gluten free.

CAL P/SERVE
220
kJ P/SERVE
922
FAT P/SERVE
4.9g
CARBS P/SERVE
36.5g
PROTEIN P/SERVE
10.5g
SUGAR P/SERVE
17.5g
SODIUM P/SERVE
258g
FAT
%
3.5%
ENERGY RDI%
10.5%

And when we say quick and easy to make, we really mean it. There's no need for creaming butter and sugar.  Just mix dry ingredients with wet ingredients.  The only effort you need to make is to whisk 2 egg whites, but this is well worth it as it gives this cake a really light texture.

Ingredients

  • 1 cup rice flour
  • ½ cup almond meal
  • ½ cup sugar
  • 1 tsp. cinnamon
  • 3 very ripe bananas
  • 1 egg
  • 2 egg whites
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tbsp. light Marg spread (or butter)
  • ½ cup Almond Milk
  • 1 tsp. vanilla essence
  • ½ cup low fat yoghurt

Method

  1. Preheat oven 180C (350F). Line a baking loaf tin with baking paper and a spray of oil.
  2. Sift rice flour, cinnamon and almond meal baking powder together into a large bowl.  Add sugar.
  3. Wisk 2 egg whites until stiff peaks form, set aside.
  4. Mash Bananas in a bowl and set aside.
  5. Melt Marg spread for 20 seconds in microwave and pour into dry ingredients, stir.
  6. Stir in with a wooden spoon - 1 full egg, yoghurt, and vanilla to mixture.
  7. Heat almond milk in microwave for 40 seconds in a cup.  Add Bi Carb Soda to milk and stir, this should start to foam.  Stir into mixture.
  8. Add mashed banana and mix in.
  9. Now incorporate half the egg white by folding in gently.  Don’t beat it in as you want to keep the air bubbles.  Then the remaining egg white until mostly folded in.
  10. Bake in oven for 35-40mins or until piercing middle with a skewer and comes out clean.

Nutrition Table

Servings: 10 Serving size:137g
Average Serve Average 100g
Energy 922 kJ 673 kJ
  220 Cal 161 Cal
Protein 10.5 g 7.7 g
Fat, total 4.9 g 3.6 g
- Saturated 0.8 g 0.6 g
Carbohydrate 36.5 g 26.7 g
- Sugars 17.5 g 12.8 g
Sodium 258 mg 189 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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