Gluten Free Banana Bread Cake with Lemon and Blueberries {gluten, nut & soy free} - This gluten free banana bread cake recipe is incredibly simple and quick, requiring only about half an hour of your precious time. But it’s half an hour well spent, for the cake is moist and soft and crumbly, with a sinfully delicious caramelised top that is pure crispy caramelised goodness and ohmygosh so delicious.
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GLUTEN FREE BANANA BREAD CAKE WITH LEMON AND BLUEBERRIES

This gluten free banana bread cake recipe is incredibly simple and quick, requiring only about half an hour of your precious time. But it’s half an hour well spent, for the cake is moist and soft and crumbly, with a sinfully delicious caramelised top edge that is pure crispy caramelised goodness and ohmygosh so delicious.
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Kat | The Loopy Whisk

Ingredients

  • 1 medium banana, mashed
  • 1/3 cup metled unsalted butter
  • 2 medium eggs, room temperature
  • juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 cup plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 1/2 cup caster sugar
  • 1 cup blueberries

Instructions

  1. Pre-heat the oven to 350 ºF (175 ºC) and grease a baking tray (alternatively, you can line it with baking/greaseproof paper). I've used a round baking tray 8 inches in diameter.

  2. Mix together the wet ingredients (banana, melted butter, eggs, lemon juice and zest, vanilla extract).
  3. Sift together dry ingredients (gluten free flour, baking powder, bicarbonate of soda, salt, caster sugar).
  4. Mix together the wet and the dry ingredients until you get a smooth batter without any clumps of flour.
  5. Transfer the cake batter into the baking tray.
  6. Lightly "sprinkle" blueberries evenly on top of the cake batter. Don't push them into the cake batter, they will partially sink on their own during baking.
  7. Bake in the pre-heated oven at 350 ºF (175 ºC) for 25 to 30 minutes, or until a toothpick comes out clean and the edges are a dark golden brown colour. (Note 1)

  8. Serve either warm or cold. The gluten free banana bread cake is lovely with a dusting of icing sugar, scrumptious with some whipped cream, finger-lickingly delicious with a dollop of ice cream and to die for directly out of the baking tray with a spoon. Enjoy!
  9. The gluten free banana bread cake keeps well in a cool dry place for about 3 to 4 days. (I give it a day at most. A few hours is more realistic.)

Recipe Notes

Note 1: If the top of the cake starts browning too quickly, cover it with aluminium foil until baked.