Tuesday, June 5, 2012

Allergy free Caribbean banana cake recipe

  • ½ cup Nuttlex
  • 1 cup sugar
  • ½ cup brown sugar
  • 3 ripe bananas
  • 3 tsp Orgran No Egg whisked with 90mls water until thick
  • 1 tbsp vanilla essence
  • 2 cups Orgran All Purpose flour
  • 1 tsp baking soda
  • 1 tsp cornflour
  • ½ tsp salt
  • ½ cup half and half plain goat’s cheese and goat’s milk, beaten
  • 2 tbsp icing sugar for dusting (optional)

  • Preheat the oven to 180°C.
  • Grease and flour a medium sized square cake tin.
  • Cream the Nuttlex and the sugar together.
  • Add the bananas, Orgran No Egg mixture, vanilla essence and beat well by hand.
  • Sift the All Purpose flour, baking soda, cornflour, salt into a separate bowl.
  • Slowly add the flour mixture to the banana mixture until combined.
  • Fold in the half and half.
  • Pour the mixture into the cake tin and bake for 1 hour or until a skewer comes away clean.
  • Cool about 10 minutes before turning it out of the cake tin.
  • Dust with icing sugar when cool.

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