Coffee and banana cake

Ingredients
4 ripe mashed bananas,
1 1/2 cups self-raising flour
1/2 cup unsalted butter, softened
3/4 cup caster sugar
2 beaten eggs
1/2 teaspoon baking soda
2 tablespoons milk or milk alternative
1 tablespoon espresso or strong instant coffee
1 teaspoon vanilla essence
1 cup chopped raw walnuts or dried dates

Method

1. Preheat the oven Gas mark 4/350ºF/180ºC. Line a 20cm cake tin either round or square with greaseproof or baking paper.

2. In a large bowl, with an electric mixer beat the butter and sugar together until light and creamy.

3. Add in eggs, mix until combined.

4. Add the mashed bananas, milk, espresso, baking soda and vanilla stirring well until combined.

5. Fold in flour. Stir until just combined and the mixture is almost smooth.

6. Lastly, stir in walnuts or dried dates chopped.

7. Pour the mixture into a greased and floured tin and bake for 45-50 minutes or until a wooden pick comes out clean, if cake is burning or too brown cover with greaseproof paper and continue to bake.

8. Allow to cool before removing the cake from the tin.

Tru3 J0y

Posted from WordPress

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Cinnamon Banana Sponge cake

Cinnamon Banana Sponge cake

150 grams dairy free spread
150 grams sugar
1 teaspoon vanilla essence
2 eggs, beaten
800 grams mashed bananas
400 grams of gluten free Flour
1 teaspoon mixed spice or cinnamon
60 grams broken Walnuts (if preferred)
Method
Turn on oven to Gas Mark 4 or 180 Celsius
Line a 8″ diameter round or square deep cake tin.
Add spread and sugar to a bowl and cream using an electric whisk – adding vanilla essence and eggs.
Add mashed bananas, walnuts and mixed spice or cinnamon mix thoroughly.
Using a metal spoon fold in the flour. Once thoroughly but gently folded pour into the tin and bake for 1 hour.
Using a skewer check it is cooked once cooked place on a cooling rack until cool then remove from the tin.

Adaptations:
using two types of gluten free flour adds variety and changes the flavour and texture.  
Swap the walnuts for another nut
Swap the walnuts for dates to be nut free

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Carrot, banana and lemon cake ~ Gluten free, Dairy free, Vegan

I need to make a cake, well no, actually, truth is, I need to use up a few ripe bananas!
I don’t have nuts and I fancy a change from the usual banana cake/bread/muffins recipes.
Muffins… that makes me remember making, (years ago) banana and carrot muffins.
However, I am trying to recall vaguely the proportions in order to make a suitable recipe whilst using up my bananas and other store cupboard ingredients without having to buy too many if any extra’s! I will add photographs once completed the process, hopefully it will be delicious! I know my eldest son, (who isn’t free from anything or vegan), will want a Philadelphia cream cheese, vanilla extract and icing sugar to make the icing! For those of us who wish for suitable healthier decorations then may I suggest one to suit your tastes. Please don’t be offended if it is not your choice):
Naked
Honey drizzle
Maple syrup drizzle
Butters – nut, dairy free, coconut oil
Alternative spreads
(This proves you shouldn’t multi-task or ‘burn the candle at both ends’ – “Eventually my neighbour was able to let in!” #Random ?)
Please adapt the recipe to suit you, as long as the basic elements are followed then you can’t really go wrong!
Ingredients:
• 3 tbsp.’s honey, raw maple, agave, or fruit syrup (honey)
• 3 tbsp.’s of mild olive oil
• 1 teaspoon vanilla extract/essence
• 3 mashed organic ripe bananas
• 1 large grated carrot
• 1 lemon freshly squeezed lemon juice and zest
• 3 tbsp.’s gluten free plain flour
•2 tsps baking powder
•½ tsp of baking soda
• 1 teaspoons xanthan gum
• a handful of either chopped dried apricots/dates/prunes
• a handful of chopped raw walnuts or pecans (optional) save some to decorate
Method:
Preheat oven to Gas mark 4, Electric 180 degrees Celsius.
Grease an line three sandwich cake tins 7″diameter.
Beat the syrup, oil, vanilla, and salt.
Add the bananas, carrot, lemon juice, and zest.
Mix with the flour, baking powder, and baking soda into the banana mixture.
Fold in the nuts and apricots.
Spoon into the tins, bake for about 20-25 min, or until cake skewer comes out clean.
Leave it cool, before removing from pan.
Decorate!

Tru3 J0y

Posted from WordPress

Gluten and Dairy free Scrummy Banana cake

500 grams Caster sugar
400 grams Dairy free butter or oil
2 eggs
1 teaspoon Vanilla essence/extract
800 grams of Gluten free Self-raising flour
800 grams ripe mashed Banana’s

Equipment: electric whisk or wooden spoon, kitchen measuring scales, teaspoon, knife, mixing bowl, spatula, 8″ diameter deep round or square cake tin greased and lined with greaseproof paper.

Method

  1. Set oven at 180 or Gas mark 4.
  2. Put the butter and sugar in the bowl whisk with the electric mixer or by hand with a wooden spoon.
  3. Add vanilla essence and mashed banana’s whisk well.
  4. Gradually fold in the flour gently mixing it carefully into the mixture.
  5. Spoon into the prepared greased cake tin smooth the top.
  6. Bake for 60 minutes at Gas mark 4 or 180.