Combining two cakes into one doesn't always end well but a vegan gluten free banana cake actually pairs well with pineapple, turn a banana cake into an upside down cake a you get a delicious combo. Banana cake is great for using up left over overripe bananas, it is a great filler in cakes and adds a gorgeous flavour.
This recipe is...
Vegan Nut Free
200ml sunflower oil
1 tsp vanilla extract
50ml rice milk (or nut milk if you prefer)
350g ripe bananas, peeled
200g caster sugar
225g gluten free plain flour
1 tsp bicarbinate of soda
1 tsp baking powder
1/2 tsp cinnamon
2-4 rings pineapplePreparation Time:
15 MinsCooking Time:
30 MinsThis recipe makes 10 servings
This recipe is free from...
1. Place the oil, vanilla and soya milk in a jug and set aside.
2. Mash the bananas in a bowl until well mashed, set these aside while you sort the rest of the dry ingredients.
3. In a large bowl mix together the caster sugar, plain flour, bicarb, baking powder and cinnamon.
4. Add the mashed banana and the wet ingredients from earlier into the bowl with the dry ingredients. Mix well with a wooden spoon until thoroughly combined.
5. Grease an line a square or round baking tin. Sprinkle the sugar into the bottom of the pan and lay pineapple slices over the sugar until filled. Depending on the tin size you should need between 2 and 4 slices of pineapple.
6. Spoon the cake mix over the pineapple and smooth out. Place into an over preheated to gas mark 5 and bake for 30-35 minutes or until golden brown and a skewer or knife pushed into the middle comes out clean.
7. Once cooked, turn out onto a cooling rack and allow to cool, the bottom becomes the top, the sugar will have given the pineapple a nice sticky top.
If dairy free not required regular milk can be used instead of soya milk
Nutritional info per serving