A few weeks ago it was mothers day in the UK, in Australia Mothers Day is usually around May 11th which also happens to be my mothers birthday but not wanting her to miss out on a holiday she didn’t even know existed I called her and promised to make a cake just for her, this cake is it. Deliciously sweet, just like my Mumma.
I even impressed myself with this recipe, which is not very easily done. I’m one of those people that would enjoy a piece of toast made by someone else over a 3 course meal made by myself.
I’d heard somewhere that the original American ‘pound cake’ was made with a pound of each of the following: flour, eggs, sugar, butter. From there I started to look a bit closer at recipes for different types of cakes and, hey presto, realised that not much had changed. With the exception of a little more or less liquid depending on ingredients cake recipes were all very similar. This may have been painfully obvious to all you bakers out there but unfortunately I wasn’t born with the baking gene and am much more of a general kitchen whizz than a bakers delight. To my amazement, not only did this recipe turn out delightfully fluffy (not dense like some gluten free baking.. or mine at least) but it was just like a normal cake and could’ve been made by someone much more skilled than me. Luckily I wrote the recipe down or this could’ve been a once off fluke that was lost forever!
You will need:
- 175g self raising gluten free flour
- 135g soft brown sugar
- 100g butter
- 50g coconut oil
- 2 eggs
- 1 ½ ripe bananas
- 50g walnuts
- 50g blueberries
- ½ vanilla pod
- Pinch of salt
Preheat the oven to 180 degrees.
Mash the ripe bananas with a fork till they resemble baby food. Nb. Don’t be put off by black skin on your bananas, the flesh is usually still lovely and pale and in any case a few bruises on a banana isn’t a bad thing. Older bananas tend to have more sugar and flavour, perfect for baking.
In a separate bowl mix the dry ingredients: self raising flour, soft brown sugar, pinch of salt.
Melt the butter and coconut oil (which is a solid like butter) and add to the mixture giving a good stir.
Make sure the mixture isn’t hot from the butter and one at a time beat in the eggs.
Lastly add the mashed banana, vanilla pod, walnuts and blueberries (I halved my blueberries before adding to the mix but this is not essential).
Lightly butter the inside of a bread loaf tin and add the mixture.
Bake in the oven for around 40mins or until golden brown and cooked in the middle. You can check how cooked a cake is by sliding a clean knife through the centre, if it comes out with no mixture on it, its cooked.
I covered this cake with foil and let to cool naturally in the oven, letting some of the hot air escape first so it didn’t continue to cook too much. If you find your cake is perfectly cooked then you can let it cook the normal way outside the oven… that is if you can resist the urge to cut straight in! J
Bon appetit, I hope you like this one if you’re reading mumma. x
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Hugs & Nonsense