Finally we can celebrate, The Great British Bake Off is back on our screens and there is even a gluten free chef for us to rave about! Tonight's television inspired us to make a cake that is ideal for breakfast- the much loved banana cake!
It tastes seriously delicious when heated in a pan and topped with a small spread of butter or peanut butter
110g caster sugar
2 large eggs
3 ripe bananas
225g Barkat's gluten free flour
2 tsp Barkat's gluten free baking powder
1/2 tsp salt
*Grease a loaf tin and set the oven to 180c
* Wash and dry the cherries. Cut into quarters and mix with the sultanas
*Cream the butter and sugar together until pale, light and soft
*Add the eggs, one by one, and beat well
* Mash the bananas and add to the creamed mixture
* Sift the gluten free flour and baking powder and salt together and fold carefully into the banana mixture. Very gently, stir in the cherries and sultanas, so that they are evenly distributed through the mixture
*Pour the mixture into the loaf tin and bake in the oven for about 1¼ - 1½ hours for the loaf until golden on top and a skewer inserted into the centre comes out clean
* Remove the loaf from the tin and cool on a wire rack and slice the loaf into eight pieces to serve.
This is a rather special breakfast which proves that gluten free cakes don't have to be held back to the afternoon. Mary Berry would be proud!