I got quite into baking before I realised I was gluten intolerant (I made a mean soda bread if I do say so myself!) so once I found out that gluten was one of my triggers, I was a bit gutted to say the least! Especially when you hear some of the gluten-free baking horror stories that people go through!
However I thought I’d give an easy recipe a bash and ease myself into it slowly! So I tried this chocolate banana cake! I just used a cup throughout so the quantities always matched up!
3 ripe bananas
1 1/4 cups gluten free flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup cocoa powder
1 cup sugar
1/2 tap vanilla extract
1 tsp white wine vinegar
1/3 cup coconut oil
3/8 cup water
Preheat the oven to 180 degrees (fan) and line a loaf tin with greaseproof paper. Measure out all dry ingredients and mix well. Mush up the bananas and add the water, vanilla, vinegar and melted coconut oil. Pour the wet ingredients into the dry ingredients and mix well. You should be left with a lovely glossy chocolate mix!
Pour your mixture into the load tin and bake for 45 minutes.
Leave to cool (I didn’t… Got a bit excited and the whole thing fell apart! Oops!!!) and serve! Ideal to keep those sweet cravings at bay or as an offering to guests! Or you could just keep it and eat it all yourself 😉