Banana cupcakes & gingerbread spice cookies. Made vegan and allergy free.
Banana cake has long been one of my nemesis; I just haven’t had the knack. I’m so glad to have finally found a recipe that works! It also has the wonderful bonus of being dairy, egg, soy, and nut free! I have also made it gluten free 🙂
- 2 mashed / pureed ripe bananas*
- 5 Tbsp neutral oil (I use rice bran)
- 1/2 cup water + 1/2 cup water
- 1 1/2c plain flour (or Healtheries Gluten Free Bread Mix).
- 3/4c sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 Tbsp vinegar (I use apple cider)
Tip: The riper the bananas, the better this will work! As the bananas ripen they convert starch to sugar. Really ripe bananas will mash more easily, be sweeter, and have a more intense banana flavour.
Gluten Free: You can, of course, use a different gluten free flour! The reason that I’ve listed that one is because it contains guar gum but no raising agents (as the recipe includes those). You could, for instance, substitute superfine rice flour and add guar gum. Personally, I don’t use xanthan gum as it can be grown using soy as a base. You may need to experiment a little with gluten free flours to get the cake just right (you may want to start with muffins as it’s easier to tell when they’re cooked). Keep in mind that gluten free baking is often moister, denser, and may require a longer baking time.
Allergies: soy free, dairy free, egg free, nut free, gluten free*
- Preheat oven to 180’C and prepare muffin trays / cake tin.
- Mash your bananas until you have a smooth texture. Tip: A food processor can do this quickly for you but you’ll want to do the actual mixing by hand.
- Mix in the oil and 1/2 cup water.
- In a separate bowl, sift the flour, sugar, baking powder, baking soda, and salt.
- Add the wet ingredients (banana, oil, water) to the dry ingredients. Add the vinegar.
- Stir till just combined. (Slowly add additional water if required).
- Quickly get into cupcake cases, muffin trays, or cake tin, and pop in oven.
- Bake until skewer comes out clean. Approximately 12 – 15 mins for muffins and 30-40 mins for cake.
Icings: Check out these ideas for completely natural icings that don’t use any artificial additives and are easy to make.
Tips: I’ve made this recipe several times. Lessons learned: using the plastic batter-stirrer-attachment-thingy for the food processor makes for a denser end product (so does over stirring by hand); the rising effect that you get from the vinegar + baking soda means that you want to get this into the oven quickly (instead of having a lengthy sidebar with your toddler about how baking is really just chemistry in the kitchen).