Banana Cake

Bananas have to be my least favourite food & I have been delaying making a gluten free banana cake. I really loathe them, really, the rest of my family have been telling me with smiles on their faces that I will have to make one sometime. Bananas were hard to avoid when I was growing up in Coffs Harbour (home of the big banana) as we had bananas growing in the backyard. When we visit my mother she usually has a banana cake freshly made or frozen bananas ready to make one. On a recent visit I asked my Mum really really nicely if she could make a couple of banana cakes (wheat based & gluten free) & she happily complied. My family were happy with the gluten free version. I have made one since that visit, I'm not sure if it will be my last. 



225 g Bakers' Magic Gluten free flour

~1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb

170 g Caster sugar

125 g Margarine

2 Eggs

66 g Milk

250 g Ripe bananas (~3 medium)


Margarine & Milk - The margarine used was dairy free. For a completely dairy free cake use water or other non-dairy milk.


Bananas - Apparently the cake has a more pronounced banana flavour when ripe bananas are used. The cake is slightly sweeter when frozen bananas are used, once thawed they are easier to mush. 


Optional - Simple Icing

300 g Icing sugar

5 - 10 g Lemon juice

30 g Hot water



Preheat oven to 160 C (fan forced).

Grease a loaf tin. I have used my bread tin & a slightly larger loaf tin. 

Cream together the margarine, sugar & eggs.

Mix together the Bakers' Magic Gluten free flour, salt, bicarb & baking powder in another bowl.

Mush the bananas & add them to the creamed mix. Continue to beat until the mix is uniform.

Mix in the milk.

Add the dry ingredients & gently mix until just combined.

Transfer cake batter to the loaf tin & put it in the oven.

Bake for ~45 mins. The time will depend on your oven & the size of the loaf pan used.

Bring out of the oven & allow to cool slightly before turning the cake out of the pan.

Optional - Mix together the ingredients for the icing & pour over the still warm cake. Allow icing to set before cutting the cake.