This banana cake is moist and nutty. Give it a try, even if you’re not following a gluten-free diet. Regular self-raising flour can be used instead, if you’re not worried about gluten.
The mixture can also be used to make about a dozen banana muffins. Grease a 12-hole muffin pan, fill each one almost to the top with cake mix, arrange some banana pieces on top, then spoon over the topping. Serve as a cake or as a delicious dessert, with a scoop of vanilla ice cream.
1 cup nut meal made in the food processor (almonds, walnuts or pecans)
1 tsp vanilla essence
¼ cup milk
¼ cup vegetable oil
2 Tbs maple syrup
1 cup gluten-free self-raising flour (or ordinary SR flour can be used)
½ tsp baking powder
4-5 ripe bananas, peeled and halved lengthwise
¼ cup brown sugar
Icing sugar (optional)
Preheat oven to 180°C. Grease and bottom-line a shallow slab pan about 35x25cm. Or use a large loaf pan, two smaller ones or a 12-hole muffin pan.
Make nut meal in food processor by processing the nuts until they look like fine breadcrumbs. Add remaining cake mix ingredients and process till combined, scraping down the sides halfway through. You can use a balloon whisk to do this instead. Spoon cake mixture into the tin or tins and spread evenly with a knife.
Arrange banana halves over the cake mix, cut side up. Melt butter in a small saucepan and mix in the brown sugar, stirring to dissolve. Spoon butter and sugar mixture evenly over the bananas. Bake for 35-45 minutes or until golden brown all over and puffed. Check it’s cooked in the middle by inserting a toothpick which should come out clean. Individual muffins will take less time than one large cake.
Serve warm or at room temperature, dusted with icing sugar.
Makes about 12 servings
Note: buy nut meal/flour or make your own by blitzing shelled walnuts, pecans, almonds, or a mixture, in a food processor.