Black banana cake

Black banana cake

Black banana cake

Bananas are wonderful things but there is a certain fear of bananas which ripen until they turn black. Whilst they might be too soft for some to eat as they are, they provide a wonderful natural sweetness for cake. This recipe is a useful one to keep when one has too many bananas!

Ingredients:

200g dairy free margarine

100g light brown sugar

2 eggs

170g self raising gluten free flour

5g baking powder

1 tbsp rice milk

80g ground almonds

3 or 4 overripe bananas

Preheat the oven to 180C. In a large mixing bowl mix the margarine and sugar together until light and creamy. Mix in the eggs, one at a time and do not fret too much if it curdles. Next fold in the flour, baking powder and ground almonds. Add the rice milk to lighten the mixture. Break the ripe bananas into pieces into the mix and combine carefully being careful not to over mix.  

Looks better in real life!

Pour the mixture into a greased 8” loose-bottomed cake tin and pop into the oven for 45-50 minutes.

Looks better?

Leave in the tin for 10 minutes before turning out. Can be enjoyed straight away or the next day toasted for breakfast with some coffee!

Nicely toasted

Great with fresh figs