Banana-berry loaf cake
Serves: 18 (makes 18 slices)
Time to make: 1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
Total cost: $9.00 / $0.50 per serve
(at time of publication)
- 2 cups gluten-free plain flour
- 3/4 cup sugar
- 1 teaspoon gluten-free baking powder
- 1 1/2 teaspoons bicarb soda
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 1 tablespoon skim milk
- 2 eggs, lightly beaten
- 1 cup fresh or frozen raspberries
Step 1 Preheat oven to 180ºC. Line a 25cm x 30cm loaf tin with a sheet of baking paper.
Step 2 Mix flour, sugar, baking powder and bicard soda in a large bowl. Whisk bananas, oil, milk and eggs in a separate mixing bowl.
Step 3 Add wet ingredients to bowl of dry ingredients and stir gently until combined. Add raspberries to bowl and mix gently.
Step 4 Pour batter into prepared loaf tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave cake to cool in tin for a few minutes. Turn out, cut into 18 slices and serve.
Dust cake with gluten-free icing sugar and serve with a dollop of gluten-free low-fat Greek-style yoghurt and extra raspberries