Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
I tried making gluten free banana cake again, this time without corn flour. Better to keep recipes simple as possible.
Worked really well, Yumi is eating her second slice already:-)
(20 min after the cake is out of the oven)
It is bigger, because the total weight of the banana was 190g instead of 160g, and I had to moderate other ingredients to match it.
As a conclusion, corn flour can be omitted, didn’t realize much difference (although something could have happened 2-3 days after baking, we ate all ours before we could see the change in texture, taste etc)
The key would be the sweetness/ripeness of the banana. Make sure they are brown and soft when you are cooking this cake. I usually buy ripe bananas and stock them until they go spotty to brown. It is easier to mash and handle too!
Ingredients (for my 20 cm stick free tarte tin, non greased, non lined)
-190g banana, very ripe, mashed
-3 Tablespoon Organic raw sugar
-80g cold press oil (I used rice bran oil)
-190g Rice flour
-2 Tablespoon Aluminum free baking powder
Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour, BP) in a large bowl.
Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 20 min, or until a skewer comes out clean.
The cooking time will depend on what kind of cake tin you use. If you use a pound cake tin, it will take longer for the center part to cook. This is why I prefer to cook “flat” or “mini” cakes, because the cooking time is much shorter. Same with my other recipe, if you don’t have allergies, I really recommend adding walnuts to this recipe. It adds flavor and texture!