60-65 minutes
1 loaf cake
Peanuts,Gluten,Wheat,Milk,Nuts
Vegetarian
Easy Gluten Free Banana Loaf Cake
60-65 minutes
1 loaf cake
Peanuts,Gluten,Wheat,Milk,Nuts
Vegetarian
About this recipe:
Add just banana, egg and oil to FREEE Sponge Mix to bake this perennial favourite. Banana bread keeps well stored in a cake tin or wrapped in kitchen foil.
Equipment:
1kg/2lb loaf tin, baking liner and mixing bowl
Ingredients:
3 bananas
1 egg
75g oil
350g FREEE Sponge Mix
oil, for tin
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
- Put two of the bananas into a bowl and mash them with a fork.
- Break the egg into the bowl and mix it with the banana.
- Add the oil and mix well.
- Tip the sponge mix into the bowl and stir until well combined.
- Spoon the mixture into the prepared loaf tin, spreading it into the corners.
- Cut the remaining banana into strips or slices and arrange the pieces on the surface of the cake.
- Bake for 60-65 minutes.
- Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.
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Veronika
This is an amazingly good and very simple recipe. The bread is fluffy, doesn’t go hard even after few days
Reviewing: Easy Gluten Free Banana Loaf Cake