Gluten Free Recipe
This recipe makes a nice, light banana cake using beaten egg whites. Fresh strawberries and ground walnuts garnish this cake beautifully.
7 eggs, separated
1 cup sugar
1 cup potato starch flour
2 to 3 mashed bananas
1 cup ground walnuts
Fresh strawberries, sliced
Ground walnut for garnish
Beat whites until stiff and set aside. In separate bowl, beat yolks and sugar together.
Add potato starch slowly, beating to a smooth consistency. Add mashed bananas and ground nuts. Gently fold mixture into whites.
Grease bottom but not sides of tube pan. Pour batter into pan and bake at 350-degrees for 45 minutes.
Turn pan upside down and let cool. Garnish Banana Cake with strawberries and ground walnuts.
Variation: Banana Walnut Cake
This is a lovely moist banana walnut cake that goes down a treat. You can ice it if you like but icing adds extra sugar and fat. This recipe is gluten free and dairy free.
Oil to grease
1/2 cup mashed ripe banana
1/2 cup grated carrots
1/2 cup raw sugar
1/2 cup chopped walnuts
1/3 cup soy or rice milk
1/3 cup oil
1-1/2 cup gluten free self raising flour
2 tablespoons gluten substitute (xanthan gum, whey protein)
2 teaspoons mixed spice
Brush a 2-1/2 inch deep, 3-3/4 x 7-1/2 inch (base measurement) loaf pan with oil to lightly grease. Line the base and 2 long sides with non-stick baking paper.
Place banana, carrot, sugar, walnuts, milk, oil and eggs in a large mixing bowl. Use a wooden spoon to mix until well combined. Sift flour, gluten substitute and mixed spice over the top and use a wooden spoon to mix until well combined.
Pour mixture into prepared pan, smooth the surface and bake at 350 degrees for 55 to 60 minutes or until cooked when tested with a skewer (the skewer may be slightly sticky). Set aside to cool in pan for 10 minutes, then turn onto a wire rack to cool to room temperature.
Cake will keep for 4 days in an airtight container.
Recipe makes 1 loaf
Adapted from The Eat Well Cookbook