Gluten-free banana and walnut cake

This gluten-free banana and walnut cake is dairy-free too and has much less sugar than a normal cake. So it’s a bit more healthy. It’s perfect for the festive season, as it's made with gingerbread spice mixture, so it goes really will with mulled wine! If you can’t find any ready-mixed spice, just make your own by mixing 1tsp cinnamon with 1tsp mixed spice, ½ tsp ground ginger and a couple of pinches of grated nutmeg. If dairy is not an issue for you, make a simple cream cheese frosting and ice the cooled cake with it, then decorate with walnut halves. I promise, it will be loved by everyone - even those who can eat gluten!

Print Recipe

Prep Time 10

Cook Time 40

Resting Time 4

Total Time 50

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

3 eggs
150 ml sunflower oil
1 tsp vanilla extract
1 Tbsp gingerbread spice mixture
200 g gluten-free flour sifted
100 g unrefined sugar
1 pinch salt
2 tsp baking powder gluten-free
3 bananas mashed
100 g walnuts chopped

Method

Preheat the oven to 180°C.
Beat the eggs with a fork, then whisk in the oil and vanilla.
In a large mix the sugar, flour, baking powder and salt, then add the egg mixture. Stir until combined.
Fold in the mashed bananas, then add the walnut pieces.
Line the base and grease the sides of a non- spring form cake tin.
Pour in the mixture and bake in the preheated oven for about 35-40 minutes.
Do a skewer test and, when the cakes is cooked through, remove it from the oven and let it rest in the tin for ten minutes, then release the spring form tin and leave it to cool completely.