Thursday, 1 March 2007

Banana Bread (egg free, dairy free, gluten free)

I'm not sure I ever forgave my Mother for trying to pass off a roast parsnip as a roast potato. I loved roast potatoes and was happily tucking in when the slimy sweetness of the putrid parsnip hit my tastebuds. I still have a slight gag at the thought. Have never touched them since. Nor Stuffed Marrow, but that's another story.

However, now that I am a Mother, I find myself resorting to similar tricks. My eldest is not keen on bananas. We both still remember - and marvel -at the day that she was so hungry, she ate a whole banana. She has never repeated the experience.

But bananas are good, lots of potassium and very good for hangovers. So I would like her to eat them; for the potassium not the hangover, obviously. And this is a success story, for when they come in the dark glasses and raincoat disguise of Banana Cake, she caves, and wolfs it down. I usually add dark chocolate to up the iron content (I tell myself), or if I'm feeling healthy I add raisins and soak them in orange juice to get them juicy.

Banana Cake
For a while this recipe has been lurking on my blog as egg and dairy free, but not gluten free (pause for sharp intake of scandalised breath). Today - with the help of my willing eldest daughter - we made two cakes. One cake with wheat flour and one with gluten free flour. After tea I did a taste challenge for my eager babies. They had to eat cake from each plate; the GF plate and the wheat flour plate, but they weren't allowed to know which cake was which. The first child pronounced in favour of the wheat flour cake (I began to sweat a little), one child plumped for the GF cake (my heart jumped with hope) and yet another child bent the rules and said both were as good as each other (big maternal grin). The smallest child just seized her opportunity and stuffed morsel after morsel into her mouth and kept asking for more. I declare both versions of this cake to be a success. At last, I can sleep easier in my bed.

100g gluten free, dairy free dark chocolate or 100g raisins
Enough orange juice to cover the raisins (if using)
125g dairy free spread
140g sugar
2 heaped tsps Orgran egg replacer + 4 tbsps rice milk / or 2 eggs if using
If using egg replacer, also add:1 tbsp ground linseeds + 1 tbsp rice milk (for ground linseeds: put linseeds into the blender and blitz until they are ground up)
100g cornflour/corn starch
75g rice flour
or 175g of self-raising wheat flour (or plain wheat flour + 1.5tsp baking powder)
2 medium bananas
1tsp ground ginger / mixed spice
1-2 tbsps rice milk
  • If using the healthy raisin/OJ combo, soak the raisins in the orange juice for as long as you can, overnight is good. If slacking, finely chop the dark chocolate

  • When ready to start, heat oven to 180 degrees C

  • Line a litre loaf tin with baking parchment

  • Put the No egg and ground linseeds into a small bowl. Add the 5 tbsps of rice milk and mix until there are no lumps. Set aside. Omit this stage if using eggs

  • Peel and mash the bananas until there are no lumps

  • Mix the dairy free spread and sugar together until pale and creamy

  • Add the linseed and no egg and mix well. Add the eggs if using, mix after each addition

  • Add the bananas and chocolate or the drained raisins

  • Add the flour and baking powder, xanthan gum if using and ground ginger/mixed spice. Mix well

  • Add 1-2 tbsps of rice milk to give a good smooth mixture

  • Tip into the loaf tin and put into the oven

  • Bake at 180 degrees C for 15 minutes. Then reduce the temperature to 160 degrees C and cook for a further 20 minutes. Cover the cake with tin foil and bake for a further 15-20 minutes. By now the cake should be well risen, brown and springy to the touch. Insert a skewer and it should come out clean save for molten chocolate. If it's not cooked, return it to the oven (covered) until it is cooked

  • Leave the cake to cool in the tin for about half an hour, then turn onto a cooling rack

The pictured version is gluten free, made with eggs and chocolate.
© Pig in the Kitchen 2007

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6 comments:

Sheltie Girl said...

This is a very interesting recipe. What would be your recommendation for a substitution for linseed, if you can't locate it? It might be in the vitamin section of the US Whole Foods....hmmmm....

Anyway, I'm delighted to have found your blog and your Cake of Success recipe.

Sheltie Girl @ Gluten A Go Go

Pig in the Kitchen said...
This comment has been removed by the author.
Pig in the Kitchen said...

Hello Sheltie girl, a warm welcome to you...if you couldn't find the linseed you could use an egg-replacer...but if you can eat eggs, you could try the recipe using eggs, it would alter the consistency and you would have to add more flour, please note, this is not a gluten-free recipe as yet, it is on my 'room for improvement list!'

I'm not sure if egg-replacers are easy to get in the states? In the UK they are typically mail/internet order, I use 'Orgran No-egg Egg Replacer', I like it!
good luck and thanks for visiting!
Pigx

Jen Gray said...

Just FYI: linseeds are known as flaxseeds in the U.S. Hope that that helps some American readers like myself! :)

PiP said...

Me and my daughter pigletinFrance are on a gluten free and dairy free diet. I have been looking for a decent banana cake recipe for some time so I am going to cook it and if it's OK with you, would you mind if I post it to our food blog and credit your blog?

My food blog details are in my gravatar

Kind regards,
Carole

Pig in the Kitchen said...

Hi Pip

Yes that's fine especially if you could hyperlink the credit?! That would be fab.

If you need any help with where to find gluten free and dairy stuff in France I might be able to help. We lived there for five years so I'm used to trawling around random places looking for allergy-friendly food!
email is: piginthekitchen@hotmail.com and write PITK in the subject line.
Pig x