Gluten Free Banana Cake
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.
10
Serves
220
Calories
10.5g
Protein
137g
Serving Size
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
- 1Preheat oven 180C (350F). Line a baking loaf tin with baking paper and a spray of oil.
- 2Sift rice flour, cinnamon and almond meal baking powder together into a large bowl. Add sugar.
- 3Wisk 2 egg whites until stiff peaks form, set aside.
- 4Mash Bananas in a bowl and set aside.
- 5Melt Marg spread for 20 seconds in microwave and pour into dry ingredients, stir.
- 6Stir in with a wooden spoon - 1 full egg, yoghurt, and vanilla to mixture.
- 7Heat 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.
- 8Add mashed banana and mix in.
- 9Now 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.
- 10Bake in oven for 35-40mins or until piercing middle with a skewer and comes out clean.