This gluten-free banana cake is an allergy-friendly take on a family favourite.
Gluten-Free Banana Cake
- 125 g Copha
- 125 g castor sugar
- 1 lemon zested & juiced
- 2 eggs
- 2 ripe bananas mashed
- 2 cups flour or chestnut flour gluten-free
- 2 teaspoons baking powder gluten-free
- 1 tablespoon golden syrup
- ½ cup desiccated coconut
- 30 g Copha melted
- 2 cups icing sugar gluten-free
- 1 tablespoon lemon juice
- Zest of lemon to garnish
- Dried banana chips to decorate, optional
- Pre–heat oven to 170˚C. Grease and line a 24cm baking tin.
- In the work bowl of a food processor, cream the chopped Copha and sugar until light and creamy.
- Add the lemon zest and eggs gradually to the Copha mixture.
- Place the mixture from the food processor into a large mixing bowl and fold through the mashed banana until well combined.
- Sift the flour and baking powder together and fold through the mixture.
- Finally stir through the golden syrup and desiccated coconut. Mixture should be a soft dropping consistency. If the mixture is still too thick, stir through 1 -2 tablespoons of water.
- Spoon the mixture into the prepared tin and bake in pre-heated oven at 170˚C for 50 -55 minutes or until cooked through.
- Prepare the icing by whisking together the melted Copha, icing sugar and lemon juice until well combined.
- Spread mixture generously over the cooled cake and decorate with the lemon zest and banana chips.
Store cake in an airtight container or tin for up to 7 days.
Thanks to our friends at Copha for this delicious gluten-free recipe for banana cake. Visit their website for more gluten-free cooking ideas.