Many people who don't bake on a regular basis are often intimidated by baking breads, but this banana cake recipe is so easy that I call it my "fool-proof" quick cake recipe. It is a wonderful treat!
Makes two 9" x 5" cakes
- 4 cups gluten-free plain flour
- 2 teaspoon gluten-free baking soda
- ¼ teaspoon salt
- ¾ cups soy margarine or butter
- 1 cup white sugar
- ½ cup dark brown sugar, packed
- 4 large eggs
- 7 large over-ripe bananas, mashed
- 1 teaspoon vanilla essence
- 1/2 cup finely ground walnuts
- Preheat the oven to 170°C.
- In a medium-sized bowl, sift together the flour, baking soda and salt. Set aside.
- In a large mixing bowl using an electric hand mixer or processor, cream together the soy margarine/butter and sugar until fluffy. Add eggs, one at a time, beating well between each addition. Add the mashed bananas and vanilla, beating until combined.
- Using a wooden spoon, fold in the dry ingredients and the ground walnuts until just combined (do not over-mix).
- Pour batter into the prepared pans and bake until a toothpick inserted into the center of one of the cakes comes out clean, about 1 hour to 1 hour and 10 minutes. Transfer cakes to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature.
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