Gluten-free banana & pecan cake

Gluten-free banana & pecan cake

This classic combination makes an ideal treat for everyone to enjoy.

By , 01 June 2016
Gluten-free banana & pecan cake
  • Ready in: 80 mins
  • Serves: 12
  • Price: 59p per serving
Nutritional Info
Each 136g serving contains
  • Energy 1922KJ 459KCAL
  • Fat high
  • Saturates med
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100g: 1413kJ/338kcal.
  • 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
  • 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.

  • Sift the flour, xantham gum and baking powder together in a bowl.

  • 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.

  • Mash the bananas with a fork, then fold into the mixture with the rest of the flour, chopped nuts and dark chocolate.

  • 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.

  • Cool on a wire rack.