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Gluten-free banana and lemon cake

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Ingredients for 1 servings:

  • 2 lemon(s), organic
  • 175 g rapeseed oil with butter flavor
  • 150 g brown sugar
  • 5 bananas, ripe
  • 350 g flour, gluten-free, for light pastries
  • 2 tsp, heaped baking powder
  • 3 drops of rum flavoring
  • Powdered sugar for dusting
  • 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

gluten-free, dairy-free

Grate the lemon zest and juice the lemons. Peel the bananas and mash them with the lemon juice. Preheat oven to 180 degrees fan/convection oven. Line a deep baking tray with baking paper. Whisk the oil and sugar until fluffy. Beat in the eggs one at a time. Stir in the bananas and lemon zest. Mix the flour and baking powder, stir into the liquid, and stir in the rum flavoring. Spread the batter on the baking tray. Bake on the middle rack for about 30 minutes, until golden brown. Once cooled, sprinkle with powdered sugar and cut into pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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