Nigella’s Gluten-Free Banana Cake is made with rice flour, ground almonds, ripe bananas, full-fat Greek yoghurt, eggs, vegetable oil, light brown sugar, walnuts, and dark chocolate. This tasty gluten-free banana cake recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
- 175g rice flour
- 100g ground almonds
- 2 tsp gluten-free baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 500g very ripe bananas (including skins)
- 2 tsp vanilla extract
- 100g full-fat Greek yoghurt (at room temperature)
- 2 large eggs (at room temperature)
- 125ml vegetable oil
- 125g soft light brown sugar
- 100g roughly chopped walnuts
- 150g roughly chopped dark chocolate
How To Make Gluten-free Banana Cake:
- Preheat the Oven: Preheat the oven to 170°C (150°C Fan) or 325°F. Line a 2lb loaf tin (24 x 12cm / 9½ x 5 inches) with baking parchment or use a paper liner.
- Mix Dry Ingredients: In a bowl, combine the rice flour, ground almonds, baking powder, bicarbonate of soda, and sea salt. Set aside.
- Prepare the Wet Mixture: In a large bowl, mash the peeled bananas thoroughly. Beat in the vanilla extract, followed by the Greek yoghurt. Add the eggs one at a time, then mix in the vegetable oil and soft light brown sugar until combined.
- Combine Mixtures: Gradually fold in the dry ingredient mixture, scraping down the sides of the bowl to ensure everything is well mixed. Finally, fold in the chopped walnuts and dark chocolate.
- Bake the Cake: Pour the batter into the prepared loaf tin and bake for 45-55 minutes, or until the cake is shrinking from the sides and a cake tester comes out with a few damp crumbs (avoiding the gooey chocolate).
- Cool the Cake: Allow the cake to cool completely in the tin on a wire rack before removing it.
Recipe Tips
- Choose Ripe Bananas: Use very ripe or overripe bananas for the best flavor and natural sweetness in the cake.
- Room Temperature Ingredients: Ensure the Greek yoghurt and eggs are at room temperature. This helps the batter mix better and creates a lighter cake.
- Measure Accurately: Use a kitchen scale to weigh your ingredients. Accurate measurements are crucial for gluten-free baking to achieve the right texture.
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Check for Doneness: To check if the cake is done, insert a skewer in the center. It should come out with a few moist crumbs, but not wet batter.
How To Store
- Refrigerate: Let the leftover gluten-free banana cake cool to room temperature. After that, cover it with cling film or put it in an airtight container. It stays fresh in the fridge for up to 5 days.
- Freeze: To freeze leftover gluten-free banana cake, wrap slices or the whole cake in cling film and place it in a freezer bag. It can be frozen for up to 3 months. To thaw, take it out of the freezer and leave it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (approximately 100g)
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 300mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 15g
- Protein: 6g
Try More Nigella Recipe:
- Nigella Chocolate And Banana Cake
- Nigella Banana Chocolate Cake
- Nigella Orange Almond Cake
- Nigella Bundt Cake
- Nigella Coffee And Walnut Loaf Cake
- Nigella Chocolate And Banana Cake
- Nigella Banana Chocolate Cake
Nigella Gluten-free Banana Cake
Description
Nigella’s Gluten-Free Banana Cake is made with rice flour, ground almonds, ripe bananas, full-fat Greek yoghurt, eggs, vegetable oil, light brown sugar, walnuts, and dark chocolate. This tasty gluten-free banana cake recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 170°C (150°C Fan) or 325°F. Line a 2lb loaf tin (24 x 12cm / 9½ x 5 inches) with baking parchment or use a paper liner.
- Mix Dry Ingredients: In a bowl, combine the rice flour, ground almonds, baking powder, bicarbonate of soda, and sea salt. Set aside.
- Prepare the Wet Mixture: In a large bowl, mash the peeled bananas thoroughly. Beat in the vanilla extract, followed by the Greek yoghurt. Add the eggs one at a time, then mix in the vegetable oil and soft light brown sugar until combined.
- Combine Mixtures: Gradually fold in the dry ingredient mixture, scraping down the sides of the bowl to ensure everything is well mixed. Finally, fold in the chopped walnuts and dark chocolate.
- Bake the Cake: Pour the batter into the prepared loaf tin and bake for 45-55 minutes, or until the cake is shrinking from the sides and a cake tester comes out with a few damp crumbs (avoiding the gooey chocolate).
- Cool the Cake: Allow the cake to cool completely in the tin on a wire rack before removing it.
Notes
- Choose Ripe Bananas: Use very ripe or overripe bananas for the best flavor and natural sweetness in the cake.
- Room Temperature Ingredients: Ensure the Greek yoghurt and eggs are at room temperature. This helps the batter mix better and creates a lighter cake.
- Measure Accurately: Use a kitchen scale to weigh your ingredients. Accurate measurements are crucial for gluten-free baking to achieve the right texture.
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Check for Doneness: To check if the cake is done, insert a skewer in the center. It should come out with a few moist crumbs, but not wet batter.
Nigella Gluten-free Banana Cake