Gluten-Free Banana Cake

This gluten-free banana cake is an allergy-friendly take on a family favourite.

Servings: 8

Author:

Cook Time
1 hour

Desserts

Instructions

1 Pre–heat oven to 170˚C. Grease and line a 24cm baking tin.
2 In the work bowl of a food processor, cream the chopped Copha and sugar until
light and creamy.
3 Add the lemon zest and eggs gradually to the Copha mixture.
4 Place the mixture from the food processor into a large mixing bowl and fold
through the mashed banana until well combined.
5 Sift the flour and baking powder together and fold through the mixture.
6 Finally stir through the golden syrup and desiccated coconut. Mixture should be
a soft dropping consistency. If the mixture is still too thick, stir through 1
-2 tablespoons of water.
7 Spoon the mixture into the prepared tin and bake in pre-heated oven at 170˚C for
50 -55 minutes or until cooked through.
8 Prepare the icing by whisking together the melted Copha, icing sugar and lemon
juice until well combined.
9 Spread mixture generously over the cooled cake and decorate with the lemon zest
and banana chips.