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.
Gluten Free Banana & Blueberry Cake
Produces 10 slices
2 very ripe bananas
1 cup of frozen blueberries
1/2 tsp pure vanilla extract
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
- Preheat oven to 350 degrees F and grease a cake pan well.
- Mash bananas in a large bowl. Add all ingredients up to and including the almond milk and mix well to combine.
- Add the gluten free flour blend and oats and stir.
- 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.