Mini gluten free banana and choc chip mini loaf cakes
My gluten free banana and choc chip mini loaf cakes are the EASIEST gluten free cake recipe to make ever! Bursting with flavour and super moist.
Servings: 8 cakes
Ingredients
- 4 ripe small bananas
- 125 g unsalted butter (softened)
- 250 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 250 g self raising gluten free flour
- 1/4 tsp xanthan gum
- 100 g chocolate chips (I used a mixture of milk and dark choc)
- 25 g dark chocolate (optional, to drizzle on top)
Instructions
- Preheat the oven to 180'C/Gas 4. Place 8 mini loaf cases evenly on a baking tray and set aside.
- Mash the bananas in a large mixing bowl using a fork. You want them to be pretty mushed but with a few little lumps. Add the butter, sugar, vanilla extract and eggs and beat with an electric whisk until combined.
- Sift the gluten free flour and xantham gum into the bowl, and add the chocolate chips. Fold in using a wooden spoon or spatula, until the mixture is combined and there are no lumps.
- Evenly pour or spoon the mixture between the loaf cases. Be careful not to over-fill as they will rise in the oven. Bake for 25-30 minutes until a skewer in the middle comes out clean. Cool on a cooling rack. If you like, melt the dark chocolate in a bowl over hot water, then drizzle on top of the loaf cakes as they cool. Leave to set before eating.
Nutrition
Serving: 8cakes
