Sunday, May 30, 2010

Banana and raspberry loaf cake

Makes 18 slices

2 cups gluten-free baking mix
¾ cup sugar
1 teaspoon GF baking powder
1 ½ teaspoons baking soda
3 ripe bananas, mashed
½ cup oil (such as rice bran)
1 tablespoon milk or soy milk
2 eggs, lightly beaten
1 cup raspberries, fresh or frozen

Step 1 Preheat oven to 180C. Mix baking mix, sugar, baking powder and baking soda together in a large bowl.

Step 2 In a separate bowl, mix bananas, oil, milk and eggs. Whisk together. Add to dry ingredients. Gently mix together until combined. Add raspberries and mix gently.

Step 3 Pour mixture into a large loaf tin. Bake for 1 hour, checking from time to time. The loaf is cooked when a knife comes out clean.

No comments: