banana cake

This cake is very moist. Make sure the bananas you use are very ripe for maximum taste.

makes 1 loaf
| 24 muffins
250 gr
gluten-free plain flour
1 tsp baking powder

tsp salt
120 gr butter
100 gr demerara sugar
2 eggs, lightly beaten
4 ripe bananas, mashed
pearl sugar for the crunch

Prep: 10 mins | Cook: 30 mins
Preheat an oven to 175
°C / Gas mark 3. Lightly grease a 9x5 inch loaf pan or 2 (12-hole) muffin tins.

In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared tin.
Bake in preheated oven for 20 to 30 minutes, until a skewer inserted into centre of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.

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