3 thoughts on “Banana Recipes.”

  2. Vickys Banana Upsides-Down Cake with Free From Options

    For the cake mix:

    1 very ripe banana, mashed

    1 pinch – bicarbonate of soda

    2 tablespoon – sour cream

    210g – self rising flour

    400g – caster sugar

    1/2 teaspoon – ground cinnamon

    1/4 teaspoon – ground nutmeg

    100g – butter, room temperature

    1 teaspoon – vanilla extract

    2 eggs, room temperature

    For the caramel topping:

    30g – butter

    135g – brown sugar, packed

    1 1/2 tablespoon – maple syrup

    4 large – bananas, just riped, sliced diagonally

    Directions

    1 Preheat oven to gas 4 / 180C / 350F and grease a 9 inch round cake tin

    2 Caramel Topping: In a small saucepan over a medium heat, melt the butter then add the sugar and syrup, cook for 3 minutes until smooth and golden

    3 Pour the caramel sauce into the bottom of the cake tin to coat it

    4 Sift the flour and spices together in a bowl

    5 In a separate bowl, mix the sour cream, bicarb and mashed banana together. Set aside and let sit for 3 minutes

    6 Cream the butter and sugar in a mixer for 5 minutes until light and fluffy

    7 Add the vanilla extract and then the eggs one at a time, mixing for 1 min after each egg

    8 Add the flour mixture to the creamed butter, mix with a wooden spoon until just combined then add the banana mixture, mix well.

    9 Carefully arrange the banana slices in the cake tin, starting from the outside. Make sure to overlap the bananas as you go around in a circle, working your way towards the middle

    10 Carefully pour the cake batter into cake pan on top of the banana slices, smooth the top to spread it evenly

    11 Bake for 45 to 50 minutes until done

    12 Let cool for 3 minutes before running a knife around the rim to loosen the sides. Invert the cake onto a plate. Leave for a minute before removing the tin.

    13 Pairs nicely with clotted cream, ice cream or with a little sprinkling of sea salt on top of caramel!

    *Egg replacer per egg is 1 tsp bicarb mixed with 1 tbsp cider vinegar and 1 tbsp oil. Gluten-free flour works well if you add 2 tbsp rice milk to the mix. Sour cream can be dairy free if you use coconut cream with 1/4 tsp lemon juice mixed in. Stork margerine in the gold foil wrapper is dairy & soy-free

  3. Vickys Free-From Banana Loaf, Gluten, Dairy, Egg, Soy & Nut-Free

    320 grams – Gluten-Free Plain Flour Mix

    2 teaspoon – Gluten-Free Baking Powder

    2 teaspoon – baking soda / bicarb of soda

    1 teaspoon – xanthan gum

    1 teaspoon – salt

    1 teaspoon – ground cinnamon

    125 ml – olive oil plus extra for greasing

    3 large – bananas, mashed well

    150 ml – rice milk

    150 ml – agave nectar

    1/2 teaspoon – vanilla extract

    150 grams – optional extras such as cherries, chocolate chips (I use Moo-Free brand), chopped walnuts etc

    Prep time is 110 min, serves 20.

    Directions

    1 Preheat the oven to gas 3 / 170C / 162°C and grease 2 loaf tins

    2 In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon

    3 Add the oil, agave nectar, rice milk and vanilla and stir until mixture is smooth

    4 Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up

    5 Bake for 35 minutes then turn the tins around and bake for a further 20 minutes

    6 The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it’s done

    7 Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool

    8 Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days

    9 This makes 2 banana loaves each with 10 servings

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