Yesterday I spent most of the day in the kitchen, bulk cooking. This way next time I’m in an IVF cycle, feeling like rubbish and can’t be bothered cooking when I get home at 7pm, I will have healthy meals on hand to heat up.
I also had a bunch of fruit to use up, it was a little past eating but perfectly fine for cooking. So I made 2 Banana cakes, which I have sliced and frozen – wrapping each slice in parchment paper before storing in a Tupperware freezer container. After posting some photo’s to my social media account, I had requests to share the recipe.
I have adapted this recipe from an old family recipe to be gluten and dairy free (with the exception of butter because I can tolerate butter but not other dairy; this could easily be substituted for a non-dairy option). I also replaced the sugar with a refined sugar free alternative.
JoJo’s Banana Cake
Preheat moderate oven (180*C or 350*F)
125g Butter (or non dairy alternative)
3/4 cup Coconut Sugar (or sugar/sweetener of choice)
1 tsp Vanilla Extract
Beaten in one at a time.
2 mashed over ripe bananas
1+1/2 cup gluten free SR Flour
1/4 tsp bicarbonate soda
Fold into mixture.
1/4 cup milk of your choice (I use coconut/almond)
Continue to fold though.
Pour into a lined cake tin (I use a small loaf tin. I don’t bother greasing, I double a piece of paper and have it come up the sides of the tin – if I was using a round tin I’d grease and cut the paper to size on the bottom).
Bake for approximately 45mins or until skewer comes out clean.
Cool in tin, then turn out onto a cooling rack to complete cooling.