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Gluten Free Banana Loaf


Servings per recipe: 10

Gluten Free Banana Loaf

  • Serves 10
  • 20 minutes prep
  • 45 - 50 minutes cook
  • print recipe
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Eclipse Recipe# 33
Added by: Eclipse | Jul/08/2013
Today I baked a satisfyingly delicious cake for those more and more people who each week tell me how they are going gluten free. Some are celiac or have other gluten intolerances, while others are just trying to vary their flours so it is not just wheat, wheat and more wheat. Using our Organic Eclipse Light Gluten Free Cake Flour, here is a delicious version of a classic banana cake. Like all my recipes, I use organic whole foods, and that also means no processed sugars. Follow my recipes and you will find that great tasting foods can be great for you. you will be challenged to find this not as amazing as my classic banana loaf.
20 minutes | Cook 45 - 50 minutes
  1. Preheat the oven to 180degC. Lightly grease a 20cm loaf tin with oil and line with baking paper. Set aside.
  2. Beat together the rapadura sugar, macadamia oil, vanilla and eggs. For 2 minutes, until well beaten. Sift flour, asking powder, bi-carb soda and salt together into a large bowl. To the egg mixture, add the flour mixture and soy milk and blend well in a cake mixer.
  3. Stir in mashed banana then pour the mixture into the lined loaf tin.
  4. Bake for 45 - 50 minutes or until a skewer, poked into the centre of the cake, comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes. Turn out onto a cake rack to cool completely. Do not be tempted to cut while still how as this will crush the cake.
  5. Slice and enjoy.

Gluten Free Banana Loaf

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Today, Thursday, February 22, 2018