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Banana cake with gluten-free flours

Breakfast55 minutes8 people280 calories
1/52/53/54/55/5 (7 votes)
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By Mayra Fernandez Joglar

This banana cake with gluten-free flours is made with three different types of gluten-free flours; rice, chestnuts and cornstarch. A very good mixture that I am sure to use in other preparations.

Also, this recipe is great to take advantage of those ripe pieces that are getting lost in the fruit bowl. The more ripe they are, the sweeter and more flavor they have.

Basically the gluten-free flours that we have used are quite easy to find and we have already used them more than once.

La cornstarch or fine cornmeal It is one of the basic ingredients of our pantries. It has a very fine texture and is also widely used to thicken sauces.

La rice flour It is also very common and easy to find especially lately with this issue of intolerances. We can even do it at home with our Thermomix.

La chestnut flour, Depending on where we live, its use is more common. I find it in large stores and I like it because it has a pleasant flavor and goes very well with this Banana cake.

Banana cake with gluten-free flours

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A banana bread or cake totally suitable for celiacs.

  • Mayra Fernandez Joglar
  • Recipe type: breakfast
  • Calories: 280
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 140 g of rice flour
  • 80 g of chestnut flour
  • 60 g cornstarch
  • 240 g of very ripe banana
  • 2 claras
  • 2 yolks
  • 60 g coconut oil
  • 15 g of baking powder (see recipe here)
  • 60 g coconut or whole grain sugar
  • 40 g agave syrup
  • 1 teaspoon (coffee size) cinnamon
  • 1 pinch of salt

Preparation

  1. First, we turn on the oven at 180º with heat up and down so that it preheats.

  2. We grease a plum cake mold and reserve.

  3. Then, we put all the flours in the glass, that is, the rice flour, the chestnut flour, the cornstarch and also the cinnamon and the baking powder. We mix during 10 seconds, speed 5. We withdraw and reserve.

  4. Without washing the glass we put the butterfly. We add the whites and a pinch of salt. We beat during 2 minutes, speed 3 1/2 to mount them to the point of snow. We withdraw and reserve.

  5. We mash the bananas during 30 seconds, speed 4 until you have a porridge. Add the sugar and agave syrup and mix again for 30 seconds, speed 4.

  6. Then we add the yolks and beat them with the mixture for 1 minute, speed 3.

  7. Now we are going to incorporate the flour and oil mixture little by little. For this we program 1 minute, speed 3 and through the hole in the lid we alternate and add tablespoons little by little until both ingredients are finished.

  8. Afterwards, we pour the mixture into a large bowl and, with manual rods, we incorporate the whites that we had reserved. We will do it little by little and with enveloping movements so that the mixture does not get low.

  9. We pass the dough to the mold that we had reserved and bake for 45 minutes or until the toothpick comes out clean.

  10. Once cooked, let it warm, unmold it carefully and finish cooling on a wire rack.

  11. Once cold, we can cut it and enjoy all its flavor.

Do you want to know more about this banana cake with gluten-free flours?

As I told you before, to make this recipe the more ripe the bananas are, the better. They have to be very soft, so they will be very sweet and with a intense taste and smell.

If you see that the bananas are starting to lose but you do not have time to make this recipe keep them in the fridge. The skin will turn black but the pulp will keep well.

Obviously this banana bread or sponge cake with flours gluten-free it is suitable for celiacs but not exclusively for them !! So everyone can enjoy its taste.

As it does not contain milk or derivatives, it is also suitable for those who have lactose or milk protein intolerance.

More information - Precooked rice flour / Basic recipe: homemade baking powder

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, General, Lactose intolerant, Cake shop

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