This banana and raspberry walnut loaf cake gets a big thumbs up from friends and family. I have made lots of versions of banana cake over the years, and love mixing with different ingredients like sultanas, or walnuts or other fruit. This time I made a banana and raspberry walnut loaf cake, and used brown soft sugar instead of demerara sugar which is why it is darker in colour. I love making loaf cakes as they are easy to carry when visiting friends.
Many gluten free cakes do crumble more than a normal cake. It has taken me many years to get used to this, but if the taste and texture of the cake is right, then that’s a win! I may add chocolate chips in my next banana loaf cake!
You may want to check out some other cakes such as my blueberry and lemon loaf cake.
Below is my recipe for my banana and raspberry loaf cake!
Banana and raspberry gluten free loaf cake
Delicious banana and raspberry gluten free loaf cake
Ingredients
- 3 medium ripe bananas
- 115 g melted soft marg or butter
- 85 g dark brown soft sugar or demerara sugar
- 85 g caster sugar
- 2 medium eggs
- 200 g gluten free flour
- 150 g raspberries
- 150 g walnuts
- 1 tsp gluten free baking powder
Instructions
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Put bananas in a bowl and mash with a fork.
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In a separate bowl, put the marg or butter, and the two kinds of sugar and whisk. I used an electronic hand held whisker.
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Break the eggs into a jug and whisk with a fork. Gradually add the eggs to the mixture in the bowl, a little at a time. Whisk.
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Add the mashed banana to the mixture and mix with a wooden spoon or spatula.
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Add in the flour, with the baking powder, a little at a time, and mix in thoroughly with the wooden spoon.
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Add in the crushed walnuts and mix.
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Pour the mixture into a rectangular loaf tin. If you have too much mixture for one loaf tin, add it to a second loaf tin. I added the raspberries after I added to the tin. and pushed them just under the mixture.
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Place cake in the centre of the oven and bake for around 25 minutes at 160 C. Place foil over the top and cook for a further 20 mins. Keep checking cake with a cake tester. You may need to keep cake in oven for longer and remove foil for the final 10 mins or so.
Don’t forget to Pin on Pinterest! Follow The Gluten Free Greek Pinterest Board
