I’m not allergic to gluten, and I’m not even particularly into this whole gluten-free movement either (I think wheat flour is one of the best things in the universe), but I do understand how frustrating it can be not to have any decent cake to eat.
So in a grand gesture of altruism, I have developed a gluten-free cake that is quite delicious, if I do say so myself. This version uses coconut flour, and everyone’s favourite kitchen staple, overripe bananas. I genuinely love this cake and sometimes make it just because. I hope you all enjoy it!
- GLUTEN-FREE BANANA BREAD:
- ~350g ripe banana, peeled weight
- 85g coconut flour
- 85g caster sugar
- 6 medium eggs
- pinch of salt
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- COCONUT BUTTERCREAM:
- 75g butter, softened
- 150g icing sugar
- A dollop of coconut butter/coconut dream/sweetened coconut cream
- Coconut flavouring, to taste
- Desiccated coconut, to decorate
GLUTEN-FREE BANANA BREAD:
Preheat the oven to 180ºc/160ºc fan and line a 1lb loaf tin with baking parchment.
Mash the bananas thoroughly, then add the rest of the ingredients. Use a whisk to stir until you have a smooth batter.
Pour the batter into the lined loaf pan and bake for about 50 minutes, until a skewer comes out clean.
Cool in the pan for 10 minutes, before turning out onto a wire rack to cool completely.
Beat the butter until pale and fluffy. Add the icing sugar and beat until smooth.
Add the coconut and flavourings to taste. Decorate with desicated coconut if desired.