Simple Dairy-Free Banana Cake
The amount of people now that are sensitive to dairy or getting it out of their diets altogether is rising. I know dairy makes me gassy and gives me a terrible belly ache – even though it tastes so damn delicious! So dairy free options are a great alternative for sensitive tummies.
Dairy Free Banana Cake is easy to make, and incredibly delicious. It’s a treat for all!
Just ensure you use bananas that have started to go all black and manky. The more over-ripe the bananas are, the sweeter they taste.
If you wish, you can cut down on the amount of sugar – feel free to omit the sugar altogether.
If you are looking for a more decadent version of Banana Cake – try this recipe for Elighs Caramelised Banana Bread.
Serving Suggestions:
The best way to enjoy your Dairy Free Banana Cake is to cut into slices, toast the slices in the toaster, then smother in butter (or a butter substitute being dairy free after all!).
Method
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Grease a loaf tin very well with coconut oil and set aside.
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Pre-heat the oven to 180 degrees for about 10 minutes.
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Mash the three over-ripe bananas well with a fork, and mix with the beaten eggs.
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Sift together the flours and ground ginger. Stir in the brown sugar.
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Add the wet ingredients to the dry ingredients and gently stir together until combined.
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Pour into the loaf tin and bake at 180 degrees for 1 hour or until an inserted skewer comes out clean.
Recipe Hints and Tips:
- Dairy-Free Banana Cake is suitable to freeze for up to two months.
- Let cool to room temperature and double wrap in plastic wrap.
