BANANA CAKE
Difficulty: Easy
Prep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesFluffy and delicious – this kiwi family favourite is easy to make gluten free as the bananas keep it nice and moist.
INGREDIENTS
- CAKE
1 cup raw or white sugarÂ
100 g butter, melted
3 eggs
3 very ripe bananas, roughly mashed with a fork
1/2 cup milk
1 tsp baking sodaÂ
1/2 cup plain yoghurtÂ
1 ¾ cups gluten free flour
2 tsp baking powderÂ
- LEMON ICING
1 ½ cups icing sugarÂ
50 g soft butter
1 tsp lemon zest
Passionfruit drizzle (optional)
Passionfruit drizzle (optional)
Directions
- Preheat oven to 160 C fan bake. Grease a 21cm round springform tin and dust with flour.Â
- Beat sugar, melted butter and eggs until pale and creamy. Stir in the mashed bananas.
Dissolve baking soda in milk and pour this into the batter.  Add yoghurt, sifted flour and baking powder. Mix well and pour into the prepared cake tin. - Bake for 50-60 minutes until the cake is cooked and just pulling away from the edges of the tin or a skewer inserted comes out clean. Cool in tin for 10 minutes before releasing sides and cooling on a wire rack.
- To make the icing; beat together the icing sugar and butter with just enough hot water (1-2 tsps) to form a light and fluffy icing. Stir in lemon zest.
- When cake is cold, ice with icing drizzle over passionfruit syrup and coconut flakes if using.
Notes
- This recipe was tested using Edmonds GF flour