Banana cakes (Egg free, dairy free and gluten free!!)

This is a little post for some of my friends I know are unable to indulge in the usual way due to allergies and intolerances.  It can be so difficult not to be able to eat a cake at the same time as everyone else, or to have to think about where everything that you put in your mouth came from.  You have to be highly organised and able to put up with not eating while you watch others enjoying food around you.  I'm becoming a bit of a specialist in catering for the out there requirements, and this is one of my fail safe recipes that can be used for almost anyone with allergies.  


Not gluten free?  Then it works just as well with ordinary self raising, and you don't need eggs or butter either!  Bonus!


Dieting?  There's about 145 cals in one cake (12 bun tin) and 6g fat but the fat is all the oil so hardly any saturated fat at all!

Naked banana cakes cooling down!

Ingredients

120g sugar

80ml sunflower or vegetable oil

½ ripe banana

150g gluten free self raising flour

6 tbsp water

Method

Preheat the oven to 170°C

1.  Beat oil and sugar together in a classic batter bowl with a mix n scraper.

2.  Mash the half banana and beat into sugar mixture. 

3.  Add flour and water and mix well.  The consistency should be like a normal cake batter.  If not add a little more water.

4.  Fill a 12 cup muffin pan with paper liners or a 24 cup mini muffin pan and divide the mixture between the papers.

5.  Cook for about 12 to 15 minutes, then remove from the oven and cool on a cooling rack.

6.  Ice with icing made with pure spread and icing sugar or water icing.  You  could use our lovely decorator bottle set to make them look pretty!  Or how about a dairy free chocolate button on the top of a mini one before it cools down completely so the button melts a bit - yummy!

To make this into a big cake just double the mixture and split between two 8inch cake tins.  Sandwich together with jam and ice as above.

Tip: Don't know what to do with half a banana? Eat it or stick it in the freezer for next time! It looks pretty yucky because the skin goes black but it works brilliantly in cakes. I always bung my slightly past it bananas in the freezer to use at a later date if I'm not baking at the time. Not often, but it does happen.

Based on a recipe from Doves Farm flours