Banana Cake

Ingredients - base

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 6-8 slices

  • 200g FG Roberts Gluten Free Self-Raising Flour
  • 40g FG Roberts Soy Compound
  • ¼ tsp xanthan gum
  • 2 eggs
  • 125g caster sugar
  • 1 tsp (5ml) vanilla
  • 1 cup (approx. 3) mashed bananas
  • 3 tsp lemon juice
  • 50-60ml water

Ingredients - icing

  • 1 cup icing sugar
  • 1 tsp melted margarine
  • Lemon juice (enough to make a spreadable consistency)

Method - base

  1. Set oven to 170°C. Grease and line loaf tin.
  2. Sift twice the flour, soy compound and xanthan gum.
  3. Beat eggs until thick and creamy. Beat in caster sugar.
  4. Add vanilla and the banana combined with the lemon juice.
  5. Fold in sifted flour alternately with water. Mix well.
  6. Pour into prepared tin and bake for 40-50 minutes. Cover top with foil if browning too quickly.
  7. Remove from oven when tester comes out clean and cake starts to come away from the sides of the tin.
  8. Cool in tin 5 minutes before turning out on to a wire rack to cool.

Method - icing

  1. Combine all ingredients until smooth and the desired consistency is reached.
  2. Decorate with walnuts, pecans or dried banana pieces if desired.


Serve with warm custard