This is a gluten-free banana cake I put together for a friend of mine. It’s a nice, easy cake to put together, and good for afternoon tea, as it’s solid, but not too sweet.
I must admit, I had my doubts about this cake initially. You see, I used quinoa flour, and I used a different brand from usual (McKenzies, if you’re wondering), and it turns out that this particular brand has quite a strong taste. I could still detect it in the final, baked recipe, which was annoying. But in fact, it grew on me pretty fast, and I actually rather like it. Though not enough to use the same brand next time.
Looking around, it turns out that quite a lot of people don’t like quinoa flour. If this is you, don’t despair – more rice flour would work. Alternatively, I note several food writers suggest ‘heat treating’ or toasting quinoa flour before use – apparently the trick is to spread out your quinoa flour on a baking sheet and bake it at 100°C for two hours. I’ll be doing this next time – quinoa is a useful flour because of its high-protein ways, and this is an advantage worth keeping.
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2 over-ripe bananas
1/2 cup canola oil
1/2 cup maple syrup
1 cup (approximately one drained tin) crushed pineapple
1/3 cup tightly packed brown sugar
1/2 cup orange juice
2 tsp cinnamon
1 tsp gingerbread spice mix, mixed spice, or ginger
1 cup rice flour
1 cup quinoa flour
1 cup almond meal
2 tsp baking powder
For the icing:
250 g light cream cheese, softened
zest of 1 lemon
2 1/2 cups icing sugar