The perfect recipe for an excess of very ripe bananas.
Longtime sunshine gluten free banana cake
1/2 cup coconut sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups ripe banana, mashed
1 teaspoon bicarbonate soda
2 cups gluten free flour (a combo of buckwheat and brown rice flour works well)
4 teaspoons baking powder
1/2 cup milk
Cream cheese honey icing
250g cream cheese, at room temp
100g butter, at room temp
2 tablespoon raw honey
Preheat oven to 180C. Grease and line a 22cm round cake tin.
Cream the butter and sugar. Add the eggs, vanilla, banana and beat until combined. If the mixture is curdling add a few tablespoon of your measured flour to bring it bake together.
Fold in the sifted bi carb, flour and baking powder with the milk.
Spoon the mixture into the prepared cake tin and bake for 1 hour or until a skewer comes out clean when inserted into the centre.
Allow to cool in the tin.
To make the icing, Beat the cream cheese and butter until really soft and creamy, add the honey and beat well. Spread the cream cheese icing over the top of the cake, decorate with flowers or whatever takes your fancy.