Gluten-free carrot cake
Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake
Gluten-free banana bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 5 small ripe bananas(4 mashed, 1 sliced down the middle to decorate the top)
- 150g gluten-free self-raising flour
- 100g gluten-free oats
- 50g ground almonds
- 1 tsp gluten-free baking powder
- 1 tsp cinnamon
- 90g dark brown sugar
- 90g caster sugar
- 100g buttermelted
- 2 large eggsbeaten
- 1 tbsp icing sugar
Nutrition: Per serving
- kcal405
- fat16g
- saturates7g
- carbs57g
- sugars33g
- fibre2g
- protein7g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (our tin was 19 x 9 x 6cm). Put all the ingredients, except the sliced banana, 1 tbsp caster sugar and the icing sugar, into a large bowl and stir until smooth and combined.
step 2
Pour into the tin and put the two remaining banana halves cut-side up across the top of the batter, pressing down slightly. Sprinkle over the caster sugar. Bake for 1hr-1hr 15 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much.
step 3
Dust with icing sugar and leave to cool.
