Cheryl's Wheat and Gluten-free Lovely Banana and Date Cake
Ingredients
- 4oz gram flour
- 4 oz brown rice flour
- 3 teaspoons baking powder
(Sieve together into a mixing bowl)- 4oz dates, chopped
- 1oz (weight) extra virgin olive oil
- 3 large, ripe, bananas
Method
- Pre-heat oven to 180C and line a loaf tin with grease-proof paper. Cut an oblong for the top of the cake.
- Puree the bananas in a food processor, add the oil and whizz again.
- Add the flour mixture and process to mix
- Add the dates and mix minimally to avoid chopping the dates too fine
- When all combined place the mixture into the loaf tin and level it off, placing the extra grease-proof paper over the top to protect it from over-darkening.
- Bake for 30 minutes. Leave to cool a little before lifting out to cool completely.
- Eat on its own or try it spread with tahini or apricot fruit spread.
- This is a moist loaf but store it in an airtight container in the fridge and eat within a couple of days as it loses its moisture. © Cheryl Colpman 2005
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Story posted by on 2007-08-30 09:44:39.
Story last updated by on 2007-09-04 14:31:58.
