Recipes
Gluten-free banana and pecan cake
This classic combination makes an ideal treat for everyone to enjoy.
This classic combination makes an ideal treat for everyone to enjoy.
(20 votes)
Cook: 1 Hour 20 Mins
Serves: 12
Price: 59p per serving
Nutritional Information
Each 136g serving contains
Energy
1920kj
459kcal
1920kj
459kcal
23%
Fat
24.2g
24.2g
High
35%
35%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
27.7g
27.7g
High
31%
31%
Salt
0.70g
0.70g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1412kj/337kcal
Typical energy values per 100g:
1412kj/337kcal
Ingredients
150g pecan nuts
350g Asda free from plain flour (gluten-free)
2 level tsp xantham gum
2½ level tsp gluten-free baking powder
225g vitalite dairy free spread
225g caster sugar
½ tsp vanilla extract
4 large free-range eggs
4 very ripe bananas (300g peeled weight)
85g Asda dark chocolate, chopped, or to make this dairy free as well as gluten free, use an 85g bar Kinnerton Dairy Free Luxury Dark chocolate
Method
1
Pre-heat the oven to 180C/160C fan/gas 4. Line a 33 x 23cm shallow tin with baking paper. Put half the nuts on a baking tray and bake for 5 minutes until lightly toasted. Chop roughly.
2
Sift the flour, xantham gum and baking powder together in a bowl.
3
In a different bowl, beat the spread and sugar until creamy. Beat in the vanilla and the eggs, one at a time, adding 1 tbsp of the flour mixture with each egg.
4
Mash the bananas with a fork, then fold into the mixture with the rest of the flour, chopped nuts and dark chocolate.
5
Put into the cake tin, level the top, scatter with the remaining nuts and bake for 40-45 minutes or until the middle of the cake springs back when lightly pressed.
6
Cool on a wire rack.