I love using up bananas that we haven’t eaten ‘in time’ to make banana bread or banana muffins. They use regular store cupboard ingredients and everyone in the family likes them so they are always a winner for a slightly healthier dessert option or a breakfast on the go. I am trying to eat vegan, where possible, and reduce the amount of sugar that we as a family eat, so I came up with a free-from banana loaf, that is free from gluten, egg, dairy and refined sugar. I call it a banana cake, as it doesn’t really rise enough to call it a loaf, though I still use my loaf tin.
It isn’t much to look at but it tastes good. It tastes even better knowing that everything in it is good for you!
Free-From Banana Cake
- 3 ripe bananas
- 1/2 cup maple syrup
- 3 tbsp rapeseed oil
- 1 1/2 cups rice flour
- 1 tsp gluten-free baking powder
- handful of chopped nuts, like pecans (optional)
- Preheat the oven to 175°c. Grease a loaf tin with a small amount of coconut or olive oil.
- Mash the bananas in a bowl. Then add all of the other ingredients and mix well.
- Pour into the loaf tin and spread it all evenly with the back of a spoon.
- Cook in the heated over for around 40 minutes.
What are your favourite recipes for ‘leftovers’ like brown bananas?
Linking up to Share with Me