Are you gluten-free? No problem, we've created a wonderfully moist bananacake for everyone to enjoy. Our banana flavoured sponge is topped with a muscavado butter icing, then decorated with banana chips and it's the perfect treat.
3 very ripe bananas, about 375g (13oz) peeled weight, mashed
1½ tsp mixed spice
150g
gluten-free plain flour blend - we used Doves Farm
1tsp.
gluten-free baking powder
For the icing
75g
unsalted butter, softened
100g
icing sugar, sifted
50g
light muscovado sugar
½ tbsp milk, optional
Dried banana chips, optional, to decorate
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin with baking parchment.
Step 2
Beat butter and muscovado sugar in a large bowl with a handheld electric whisk until pale and creamy. Gradually whisk in eggs, then apple sauce. Stir through bananas.
Step 3
Sift over spice, flour, baking powder and a pinch of salt. Fold together with a large metal spoon (mixture may look a little curdled); empty into tin. Bake for 50min-1hr, or until risen and a skewer inserted into centre comes out clean. Leave to cool in tin for 10min, then take out and cool completely on a wire rack.
Step 4
For icing, whisk together butter and both sugars until smooth. If needed, add milk to loosen. Spread over top of cooled cake. Decorate with banana chips, if you like. Slice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
