Gluten Free Microwave Banana Cake
Quick and Easy
As this recipe is so quick and easy to prepare and cook, it is a great addition to the family menu. It is suitable for a Gluten-free diet, and with the use of the correct milk it is also FODMAP friendly.
It also works quite well when the quantity is reduced and the mixture is cooked in in the microwave oven in a large soup-cup as a quick snack for a younger member of the family when he or she comes home 'famished' from sports activities.
Gluten Free and FODMAP Dieters
GLUTEN FREE: This banana cake is gluten free, which is such a bonus as everyone in the family can enjoy it. Sometimes, when there's a family member who is gluten-free, the others who are not on this special diet look at the food of the person on the diet as something different and not nearly as good as 'real' food. I've found that this is not true with this banana cake - all the family can share it together.
FODMAP DIET: In fact, this cake is also suitable for anyone who is on a 'FODMAP' diet, which includes gluten-free food. Bananas are one of the fruits that are allowable on this diet; it is mostly concerned with eliminating different kinds of sugars found in some fruits and vegetables, but bananas and cane sugar are fine.
However, for those on a FODMAP diet, do remember to use 'Free from Lactose' milk in this recipe. Either full cream or skim work quite well.
A banana that is over-ripe can be used for this cake. It's a good way of using them up, and more than one can be added, although you may need to adjust the amount of liquid in the cake mixture.
We are told that over-ripe bananas are best for us, it's the latest idea, although many years ago my mother tried to convince me it was so. Of course, I did not believe her!
Banana skins have so many uses:
Don't just throw that skin in the bin. The inside is good for polishing your shoes, just rub and buff. Actually it's good for many things, including repelling aphids in the garden, feeding roses and tomatoes, and even for yourself - rub it on bruises, use it to draw out splinters and prickles, or as a teeth-whitener!
The inclusion of banana helps to add moisture as well as flavour to the cake. There are other variations that can be made, such as adding 'choc-bits' as the small pieces of chocolate are sometimes called. In this recipe I have used Cadbury's Baking Chips, as we're told that dark chocolate is better for us. Other substitutes may be made, so long as they are within the guidelines of the person's diet.
- 1¾ cups banana, mashed
- 50 g. butter, unsalted
- 50 g. brown sugar
- 50 g. Baking Chips, preferably dark chocolate, If required
- 1 large egg, slightly beaten
- About half a glass milk
- 50 g. Linseed Meal
- 200 g. Gluten Free Self-raising Flour
- 1 heaped teaspoon Cinnamon, powdered
- Peel the banana and then mash it with a fork. It does not need to be too finely mashed.
- In a bowl put the butter and brown sugar. Melt for a short while in the microwave oven and then beat until creamy.
- Add the egg and milk and mix together.
- Add the linseed meal and fold in.
- Sift the gluten-free self-raising flour and cinnamon together, add to the mixture and fold in gently.
- Lastly, add the Baking Chips or other variation, if desired, and check that the mixture has sufficient moisture for a cake.
- Transfer the mixture to a greased microwave pan and level the top.
- Cook for about 3 minutes and then test the cake with a skewer or cake-tester. If the tester is clean, remove the cake; if not, cook for a further 45 seconds or what you deem is necessary.
The End Result
Finally turn the cake out onto a cooling wire. When it is cool, sprinkle the top with icing sugar. This looks nice, but does not add as much sugar as icing-mix. Of course, icing-mix may be used and the cake further decorated if you wish.