Jamaican Banana Bread Cake

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Jamaican Banana Bread Cake

Transcript of Jamaican Banana Bread Cake

Page 1: Jamaican Banana Bread Cake

Jamaican Banana Bread Cake

Page 2: Jamaican Banana Bread Cake

This cake is bursting withCaribbean flavours and isbeautifully balanced withspices. If you have a coupleof ripe bananas to hand,you’ll love making this. Thewhole house will be scentedwith warm bananas. I usealternative sweeteners tocane sugar for thosewanting to avoid it. It is lowin gluten as well as beingdairy free.

To make it completelygluten free omit the speltflour altogether and use 4cups (450g) of gluten freeflour instead of 3 cups.

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Ingredients

3 cups (340g) gluten free flour (rice, corn, potato, buckwheat)1 cup (115g) whole wheat spelt flour2 tsp gluten free baking powder2 tsp xanthan gum1 tsp ground cinnamon½ tsp nutmeg½ tsp mace¼ tsp cloves ½ tsp ground ginger½ tsp ground allspicepinch of salt½ cup (125ml) dark agave2 tablespoons (30g) Natvia or stevia½ cup (125ml) extra virgin olive oil¼ cup (60g) Biona margarine3 large eggs2 ripe bananas½ cup (125 ml) unseweetened soya milk2/3 cup (100g) sultanas

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Method

Preheat oven to 300 ºF or 150 ºc. Grease a 9 by 7 inch oval Pyrex dish. Place the flour, salt, stevia, bakingpowder, cinnamon, nutmeg, allspice, mace, ginger and cloves in a foodprocessor. Add the oil, margarine, eggs, bananas, milk and dark agave in a foodprocessor and mix thoroughly. Add the xanthan gum and mix again. The mixture will get firmer, don’tworry, this is normal.Pour the mixture into a large bowl. Add the sultanas and mix with awooden spoon.Spoon the mixture into the dish. Place in the middle of the oven. After 30 minutes check the cake with a skewer. If you need to, bakefurther until the skewer inserted in the centre of the cake comes outclean.Release the cake onto a wire rack.Before it cools completely it is nice to have a piece while it is still warm. I serve it with plain soya yogurt and have it with Barleycup, a deliciousnatural caffeine free alternative to coffee.

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