Gluten-free Banana Cake*

This recipe is excellent for using up those over-ripe bananas in your fruit bowl. If you don't have time to bake once bananas reach optimum cake baking ripeness then simply put them in the freezer until ready, then thaw and mash.
For a new cooking method try baking this cake in a slow-cooker. I tried this for the first time and found it produced a moist and consistent cake texture. I will definitely be using the slow-cooker for other cakes when I have time on my hands. All you need is a 22cm spring-form cake tin which will fit snigly into the slow-cooker bowl and something for it to sit on to allow circulation of the hot air. I used a metal rack but even some bent wire will suffice.

  • 1 1/2 cups dates
  • 1 1/2 cups water
  • 100 g butter or rice bran oil
  • 2 ripe bananas
  • 2 free-range eggs
  • 1 cup rice flour (or other gluten-free flour/s)
  • 1/2 cup ground nuts or desiccated coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda

Preheat oven to 180C or slow-cooker on HIGH. Line and grease a 22cm spring-form cake tin.
Place the dates and water in a small saucepan and simmer for 10 minutes. Stir frequently to break up dates so to make a thick paste. Remove from heat and add the butter, mixing until melted. Next mash in the bananas and finally add the eggs. Beat vigorously to incorporate well.
In a large bowl mix together the remaining dry ingredients. Make a well and pour in the wet mixture. Use a spatula to fold together until just mixed. Pour into the tin and bake for 50-60 minutes. Or if using a slow-cooker bake for approx. 3 hours. Do not lift the lid during this time or you will need to add another 30 minutes to the final cooking time. After 3 hours test with a skewer to ensure the cake is cooked through, if not leave for a further 30 minutes.