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Author Notes: Inspired by an old banana cake recipe my mother had in her recipe folder (torn from an old magazine from the 80s!), I developed this version with an almond twist. For those after a dairy-free version replace the butter with a dairy-free spread like Nuttelex and the milk with a non-dairy alternative such as almond or soy. For an extra kick you can mix in a handful of fresh or frozen blueberries or raspberries or even some chocolate chips. Enjoy for morning or afternoon tea.
- 90 grams butter or margarine, at room temperature
- 1 cup raw honey
- 3 eggs
- 1 1/2 cups mashed ripened banana (approx. 3 small bananas)
- 1 3/4 cups self-raising gluten-free flour mix, sifted
- 3/4 cup almond meal, sifted
- 1 teaspoon baking powder
- 5 tablespoons milk
- 1/3 cup rolled oats (optional)
- Pre-heat oven to 180 C. Grease and line a deep straight-sided loaf pan (11.5cm x 20cm base measurement).
- In a large bowl of an electric mixer, cream butter or margarine and honey until light and fluffy.
- Beat in eggs, one at a time, until well combined. Add in the mashed banana.
- On low speed, beat in combined sifted flour, almond meal and baking powder, alternating twice with the milk. Mix until just combined. At this stage fold in any additional mix-ins by hand, if using, such as raspberries or chocolate chips.
- Pour the mixture in to the prepared pan. Sprinkle over the oats, if using.
- Bake for 45 minutes or until a skewer inserted in to the centre comes out clean. Remove. Cool for 15 minutes in pan. Turn out onto a wire rack to cool completely.
- You can serve slices of the loaf on their own or toasted with a light spread of butter. This cake is best eaten on the day it is made. Store in an air tight container for up to 3 days.
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