Jamaican Banana Bread Cake

May 30, 2016

This cake is bursting with Caribbean flavours and is beautifully balanced with spices. If you have a couple of ripe bananas to hand, you’ll love making this. The whole house will be scented with warm bananas. I use alternative sweeteners to cane sugar for those wanting to avoid it. It is low in gluten as well as being dairy free. To make it completely gluten free omit the spelt flour altogether and use 4 cups (450g) of gluten free flour instead of 3 cups.

3 cups (340g) gluten free flour (rice, corn, potato, buckwheat)
1 cup (115g) whole wheat spelt flour
2 tsp gluten free baking powder
2 tsp xanthan gum
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp mace
¼ tsp cloves
½ tsp ground allspice
pinch of salt
½ cup (125ml) dark agave
2 tablespoons (30g) Natvia or stevia
½ cup (125ml) extra virgin olive oil
½ cup (115g) Biona margarine
3 eggs
2 ripe bananas
½ cup (125 ml) soya milk
2/3 cup (100g) sultanas

Preheat oven to 300 ºF or 150 ºc. Grease a 9 by 7 inch oval Pyrex dish. Place the flour, salt, stevia, baking powder, cinnamon, nutmeg, allspice, mace, ginger and cloves in a food processor. Add the oil,...
See the full directions on my site

Nutritions

Calories
170

Sodium
203mg
8% DV

Fat
3g
5% DV

Protein
5g
10% DV

Carbs
30g
10% DV

Fiber
3g
13% DV