Quick and Easy
As this recipe is so quick and easy to prepare and cook, it is a great addition to the family menu. It is suitable for a Gluten-free diet, and with the use of the correct milk it is also FODMAP friendly.
It also works quite well when the quantity is reduced and the mixture is cooked in in the microwave oven in a large soup-cup as a quick snack for a younger member of the family when he or she comes home 'famished' from sports activities.
Gluten Free and FODMAP Dieters
GLUTEN FREE: This banana cake is gluten free, which is such a bonus as everyone in the family can enjoy it. Sometimes, when there's a family member who is gluten-free, the others who are not on this special diet look at the food of the person on the diet as something different and not nearly as good as 'real' food. I've found that this is not true with this banana cake - all the family can share it together.
FODMAP DIET: In fact, this cake is also suitable for anyone who is on a 'FODMAP' diet, which includes gluten-free food. Bananas are one of the fruits that are allowable on this diet; it is mostly concerned with eliminating different kinds of sugars found in some fruits and vegetables, but bananas and cane sugar are fine.
However, for those on a FODMAP diet, do remember to use 'Free from Lactose' milk in this recipe. Either full cream or skim work quite well.
A banana that is over-ripe can be used for this cake. It's a good way of using them up, and more than one can be added, although you may need to adjust the amount of liquid in the cake mixture.
We are told that over-ripe bananas are best for us, it's the latest idea, although many years ago my mother tried to convince me it was so. Of course, I did not believe her!
Banana skins have so many uses:
Don't just throw that skin in the bin. The inside is good for polishing your shoes, just rub and buff. Actually it's good for many things, including repelling aphids in the garden, feeding roses and tomatoes, and even for yourself - rub it on bruises, use it to draw out splinters and prickles, or as a teeth-whitener!
The inclusion of banana helps to add moisture as well as flavour to the cake. There are other variations that can be made, such as adding 'choc-bits' as the small pieces of chocolate are sometimes called. In this recipe I have used Cadbury's Baking Chips, as we're told that dark chocolate is better for us. Other substitutes may be made, so long as they are within the guidelines of the person's diet.
|Prep time||Cook time||Ready in||Yields|
Serves eight people
- 1¾ cups banana, mashed
- 50 g. butter, unsalted
- 50 g. brown sugar
- 50 g. Baking Chips, preferably dark chocolate, If required
- 1 large egg, slightly beaten
- About half a glass milk
- 50 g. Linseed Meal
- 200 g. Gluten Free Self-raising Flour
- 1 heaped teaspoon Cinnamon, powdered
- Peel the banana and then mash it with a fork. It does not need to be too finely mashed.
- In a bowl put the butter and brown sugar. Melt for a short while in the microwave oven and then beat until creamy.
- Add the egg and milk and mix together.
- Add the linseed meal and fold in.
- Sift the gluten-free self-raising flour and cinnamon together, add to the mixture and fold in gently.
- Lastly, add the Baking Chips or other variation, if desired, and check that the mixture has sufficient moisture for a cake.
- Transfer the mixture to a greased microwave pan and level the top.
- Cook for about 3 minutes and then test the cake with a skewer or cake-tester. If the tester is clean, remove the cake; if not, cook for a further 45 seconds or what you deem is necessary.
The End Result
Finally turn the cake out onto a cooling wire. When it is cool, sprinkle the top with icing sugar. This looks nice, but does not add as much sugar as icing-mix. Of course, icing-mix may be used and the cake further decorated if you wish.
Bronwen Scott-Branagan (author) from Victoria, Australia on February 03, 2019:
Marlene Bertrand: thank you for your comment - I've no idea why I did not see it before, my apology. Well, my Banana Cake isn't really flourless, but it does not have wheaten flour. I hope you had good results with it.
Aurelio Locsin: Most GF recipes are tasty and suitable for anyone to enjoy, although we need to watch with purchased cakes and bought cake-mixes, as some that are GF can be up to 50% sugar!
Aurelio Locsin from Orange County, CA on February 02, 2019:
I'm not on any gluten-free diet but this looks yummy enough to try.
Marlene Bertrand from USA on November 06, 2016:
BlossomSB, I have been trying many flour-less recipes with no luck. I am looking forward to seeing the results of your flour-less cake. I wish you luck because that means you will share the recipe and I will get to reap the benefits. Thank you, in advance, for sharing.
Bronwen Scott-Branagan (author) from Victoria, Australia on November 06, 2016:
MarleneB: Well, I can vouch for the fact that it really works.
I just tried making a flour-less cake this morning, and the result was not so good! I'll have to try again with some different ingredients before I publish this latest attempt!
Marlene Bertrand from USA on November 05, 2016:
This recipe is so easy I simply must try it. Also, I had no idea banana peels could be used for so many things. Polishing shoes? That's another thing I'm going to try. Thank you for sharing this delicious recipe.
Bronwen Scott-Branagan (author) from Victoria, Australia on August 26, 2016:
Rolly A Chabot: I wonder if you'll try it. I'm gluten-free from necessity. I'm quite ancient now and only wish it had been found out earlier, it's so lovely to eat and not end up with a pain in the tummy. Thank you for your comments.
Rolly A Chabot from Alberta Canada on August 24, 2016:
Over the past few years I have been talking to people of their choice to go gluten free in their diets. Some have for illness it can cause and others who simply changed their eating habits. They are saying it has made a world of difference. I may have to take a more serious look at doing so... Great looking recipe...
Hugs and Blessings
Bronwen Scott-Branagan (author) from Victoria, Australia on March 17, 2016:
Jackie Lynnley: Yes, it is a good way. Thank you for your comment. Sorry my reply is so late, I've been away for a week.
Nadine May: Oh, of course, the Stag-horn! They simply love the nutrition they gain from the skins. I missed that one out, didn't I? Thank you for the reminder.
Nadine May from Cape Town, Western Cape, South Africa on March 15, 2016:
Many thanks for this easy gluten free recipe. When I read the part about: Banana skins have so many uses, I smiled. I cut up the skin and feed it to my Stag Horn air plant in the garden that is growing in our tree.
Jackie Lynnley from the beautiful south on March 09, 2016:
Mm yum; a great way to use those left over bananas!
Bronwen Scott-Branagan (author) from Victoria, Australia on March 08, 2016:
vocal coach: Yes, I like things that can be cooked in a microwave oven, too. It means I can make up my mind to make something at the last minute. I hope you enjoy it.
Peggy W: Oh, dear! Now I feel guilty for not coming and writing here so often in recent times. I get involved with other writing. Yes, I rather thought that it was just another fad, but it's turned out to be the answer to tummy problems I've had since I was a youngster, and I'm so grateful! Thank you for the follow and your comments - to both you and vocal coach.
Peggy Woods from Houston, Texas on March 06, 2016:
This sounds easy enough to make. Interesting hearing about the diet you are on called FODMAP. Will have to look that one up. We have a friend who has frequent stomach issues. Perhaps he needs this type of diet. Like Audrey above...I will start following you as well.
Audrey Hunt from Pahrump NV on March 05, 2016:
A big thanks to you from me for this delicious recipe. Microwaveable! That's an added bonus. Just started following you and looking forward to your excellent hubs.
Bronwen Scott-Branagan (author) from Victoria, Australia on March 04, 2016:
pinto2011: Yes, it's not too difficult - and certainly tastes good, too. Thank you for your comment.
Subhas from New Delhi, India on March 04, 2016:
I am not allergic to gluten but would love to have this cake. It not only sounds great but simple to achieve.
Bronwen Scott-Branagan (author) from Victoria, Australia on February 09, 2016:
phdast7: As I wrote to Larry, the previous commenter, it does sound like a fad, but it's made such a difference for me. Thank you, all is well, except that things have become so busy lately that I'm afraid I've been neglecting HubPages - or maybe I'm getting slower as I grow older! I do hope that all is well with you, too.
Theresa Ast from Atlanta, Georgia on February 07, 2016:
Blossom, sounds like a delicious (and healthy) dessert. And with so many people trying to eat gluten-free now, we all need good recipes. Hope all is well with you. :)
Bronwen Scott-Branagan (author) from Victoria, Australia on January 21, 2016:
My diet is even more, it's called FODMAP and includes gluten-free. When the dietician first gave it to me, I thought, Oh, yes, FADMOP, more likely! But it's really good! All those pains in the tummy I've had since I was a kid are gone!!
Larry Rankin from Oklahoma on January 17, 2016:
People and their fascination with eliminating gluten:-)
Bronwen Scott-Branagan (author) from Victoria, Australia on January 16, 2016:
Glimmer Twin Fan:That sounds like a very good idea - and a good reason for me to make another, apart from it being gluten free. Thank you.
Claudia Mitchell on January 16, 2016:
I'm not on a gluten free diet and this sounds delicious. A nice light cake as an alternative, especially for folks like me who are trying to watch what they eat.
Bronwen Scott-Branagan (author) from Victoria, Australia on January 13, 2016:
FlourishAnyway: Yes, my first thought was FADMOP, as there are so many fad diets, but it's real! The gastroenterologist sent me to a dietician who put me onto it - voila! - no more pains in the tummy, which I've had since I was a child. It's about sensitivity to different types of sugar, and restricting fructans, galactans and polyols, and sometimes lactose in the diet.
FlourishAnyway from USA on January 10, 2016:
Just curious what FODMAP is. I'm so glad that there are alternatives for those with sensitivities. I throw my banana peels outside so the deer can eat them.
Bronwen Scott-Branagan (author) from Victoria, Australia on January 10, 2016:
avian novice: Glad it appeals. Actually, if the mixture is not moist enough it does turn out a bit like banana bread - unless you add the chocolate! Yes, there are some fascinating uses for bananas. They're so versatile there are probably lots of other uses that I don't know about as well.
Deb Hirt from Stillwater, OK on January 09, 2016:
With me being gluten free, as you know, this definitely appeals. And even better, I had no IDEA that banana skins were so useful. Shoe polish? You can bet that I will give that a try. Thanks for everything.
Bronwen Scott-Branagan (author) from Victoria, Australia on January 07, 2016:
AliciaC: Yes, it is simple to make - and fairly quick, too. The tips about bananas are useful and fun as well. There are lots more.
Linda Crampton from British Columbia, Canada on January 05, 2016:
This sounds so easy to make! I like banana bread, so I'm sure that I would enjoy your cake recipe. Thanks for the instructions and for including the tips about using banana peel.
Bronwen Scott-Branagan (author) from Victoria, Australia on January 05, 2016:
galleryofgrace: Thank you for pointing out I'd omitted the linseed meal in the list of ingredients. Most health conscious people would know it and Health Food shops stock it. It could be omitted. Hubpages is world-wide and enjoyed by many countries. Australia used to use ounces and pounds, but we modernised in the 1970s. The Decimal system is so much easier.
billybuc: I guess it's not much different from banana bread, just as slightly different texture. Thank you for your comment.
always exploring: Yes, it's useful being able to use the microwave, especially when there are hungry folk waiting. The banana skin tips are useful. I especially like to use them on my tomato plants.
Frank Atanacio: It is tasty, and the cinnamon is so good for us, too. Thank you, Frank.
Frank Atanacio from Shelton on January 05, 2016:
looks tasty and you do make it sound easy to make thank you
Ruby Jean Richert from Southern Illinois on January 05, 2016:
I love banana bread and I love the fact that it can be made in a microwave. I didn't know banana peelings were good for roses. Thank you for the recipe and tips.
Bill Holland from Olympia, WA on January 04, 2016:
I've had banana bread many times, but cake? I don't think so...time to try it, don't you think? :)
galleryofgrace from Virginia on January 04, 2016:
Step 4 says"add the linseed meal", what is that???? Also what is "50 g", and "200 G"????
You are writing for an American audience. We do not understand this scribble.