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This is one of my favorite treats. It’s perfect for a tea time indulgence (and i have been known to scoff it for breakfast as well). But best of all, its gluten free, light and banana fantastic. The secret is to make sure the bananas are very ripe – if not the flavor just won’t come through.Gluten Free Banana Loaf CakeGluten Free Banana Loaf

  • Preheat the oven to 180C. Butter and line a loaf tin (I’m using 12 by 6 inch) with baking parchment
  • Cream 140g softened butter with 140g caster sugar
  • Beat 2 large eggs and add them slowly to the mixture
  • Fold in 140g gluten free self raising flour, 1/2 teaspoon of xanthum gum and 1 teaspoon of baking powder
  • The bananas need to be very ripe – I buy mine from a market stall and wait a couple of days until brown spots cover the skin. Peel the three large bananas and mash with a folk into a pulp
  • Add the banana pulp into the cake mixture,  fold very gently and then pour into the loaf tin
  • Bake for 30  minutes. Test with a skewer to make sure the mixture is cooked through
  • Leave for 15 minutes and then remove from the tin

Gluten Free Banana Loaf Cake Recipe Some snaps of Angel this weekend:

Angel London After all the snow, it seems London is finally busy again. Angel was so full it was impossible to find a spare table in one of the many cafes that line the area. Not too worry, a tempting pub offered us a home.

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