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Caking It: Gluten Free Banana & Blueberry Cake

For reasons unbeknownst to me, I’ve managed to catch a cold just as Summer is approaching :(.  I’m putting it down to weather fluctuations and running in the rain which didn’t help matters earlier in the week.

To cheer myself up I baked a banana and blueberry cake yesterday that turned out pretty well.  I’ve been using Bob’s Red Mill Gluten Free flour which works effectively with regular baking powder in a cake batter to produce a pretty light and airy texture.

I had some bananas plus a pack of frozen blueberries that I added straight into the mixture without thawing and they add a little tartness to the cake which is really lovely.

Bananas and blueberries are rich in antioxidants (such as Vitamin C) to help boost the immune system & clearly I need that right now!.  The riper the banana, the more antioxidants contained so really brown ones are perfect for cooking.

Banana & Blueberry Cake

 

Gluten Free Banana & Blueberry Cake

Produces 10 slices

Ingredients

2 very ripe bananas

1 cup of frozen blueberries

1/2 tsp pure vanilla extract

1 egg

3 tbsp olive oil

2 tbsp honey, agave or maple syrup (my bananas were very sweet so I added a reduced amount of extra sweetness)

3 1/2 tsp baking powder

3/4 tsp salt

1/2 tsp ground cinnamon

3/4 cup unsweetened almond milk

1 1/4 cup gluten free flour

1 1/4 cup oats

 
Method
  1. Preheat oven to 350 degrees F and grease a cake pan well.
  2. Mash bananas in a large bowl. Add all ingredients up to and including the almond milk and mix well to combine.
  3. Add the gluten free flour blend and oats and stir.
  4. Bake for about 40 minutes. When ready, it should be golden brown on top and a skewer inserted into the cake should come out clean.

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