Gluten-Free Banana Cake
This gluten-free banana cake is an allergy-friendly take on a family favourite.
Ingredients
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
ICING
- 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
Instructions
- 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.
Notes
Banana can also be replaced with poached Apple, Pear or Apricots.
Store cake in an airtight container or tin for up to 7 days.
Store cake in an airtight container or tin for up to 7 days.
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