I like nothing better than a huge slice of cake with a steaming cup of tea when I hit the inevitable mid-afternoon slump. This loaf cake is so simple to make, and the beauty of it is you can pretty much add anything to suit your taste. Have a play around with different fruits, nuts, seeds and spices. Blackberries, blueberries and raspberries work really well as they turn to fruity goo. I’m a fan of tapioca flour, but you can use any other flour such as coconut, almond etc.
90g Gluten-Free Self-Raising Flour
90g Tapioca Flour
3 TBSP Coconut Oil, melted
2 TBSP Maple Syrup
1 TSP Baking Powder
1 TSP Vanilla Extract
2 Bananas, mashed
1 TSP Cinnamon – or to taste, I like mine super cinnamon-y, so use near a TBSP
Preheat the oven to 180 degrees and line a loaf tin with grease-proof paper.
Using a large bowl mix together the bananas, eggs, maple syrup, coconut oil, vanilla extract and sultanas. Add the flours and baking powder. I prefer to stir the ingredients by hand, so as not to over-mix.
Pour into the loaf tin and bake for around 45 minutes, or until a knife comes out clean.