We’ve just come out of a heat wave where we are with the temperature last Saturday reaching almost 43 C in our town a little south of Brisbane. Phew! Thankfully, today was much cooler so, for the first time I got to use my new Christmas present. After making do with a Sunbeam Mixmaster for all these years I finally took the plunge and got a more professional type mixer. It is a Bosco and I put it through its paces this morning with this banana cake. Both the mixer and the cake worked out great so here’s the recipe:
340 g gluten-free self raising flour
0.5 teaspoon bicarbonate of soda (baking soda)
200 g caster sugar (you could probably get away with using less if you prefer)
Approx 375 g mashed banana (I used 4 small bananas – 3 large would probably be fine)
115 g dairy-free margarine (Nuttelex) or you can use butter or other margarine if not dairy-free
80 ml water + 2 teaspoons of Orgran No Egg powder (or use EnerG or 2 eggs if you can have them)
1 teaspoon vanilla extract
1. This cake is really easy. Just put everything into the mixing bowl and mix with the beaters until well mixed.
2. I cooked mine in mini-loaf tins and cooked them at 160 C fan-forced (180 C/350 F conventional) oven for appoximately 30 minutes or until a skewer inserted into the centre comes out clean. This amount made 5 mini-loaves.