Ingredients
- 120 grams GF Self Raising Flour
- 40 grams Whole raw almonds
- 25 grams Shredded coconut
- 1 teaspoon GF baking powder
- 80 grams raw sugar
- 80 grams Butter or Margarine, use nuttelex for dairy free
- 3-4 small bananas or 2 large bananas, chopped into quarters
- 2 eggs
- 1 teaspoon bicarb soda
- 1 teaspoon vanilla essence
- 1 tablespoon Milk, use soy or rice milk for dairy free
- cinnamon, for dusting
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees (fan forced or 180 degrees conventional)
Place almonds and shredded coconut in TM bowl and mill for 15-20 sec / spd 7. Set aside.
Place sugar in TM bowl and mill 2-3 sec / spd 10.
Insert butterfly and add butter. Cream for 1 min / spd 4. Remove butterfly.
Scrape down sides and add eggs, one at a time, mixing on spd 5-6 each time and scraping sides down in between.
Add banana. Mix 5 sec / spd 5.
In MC combine bicarb, vanilla and milk. Set aside.
Add flour, almonds, coconut and baking powder to TM bowl. Mix 10-15 sec / spd 5 whilst pouring in liquid from the MC.
Pour into greased tin (I use a bundt cake tin or small loaf tin), sprinkle with cinnamon and bake for 30-40 minutes or until a skewer inserted comes out clean.
Cake
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
delish, thank you. I made it gluten and lactose free as daugher is intolerant and to be honest she didnt feel like she was missing out from having non gluten as it tasted and had texture just like a non gluten free cake.
Very moist, will be a keeper in our household.
OMG this is my favourite. Its great that its GF and you can make if DF if needed or not. Its so easy and its so good I can't get enough of it. I make it and so good fresh but I will freeze and toast it and freezes great. Its just so good. Thank you for this recipe
Delicious, I've made this a few times now and its always a winner in my house.
Really delicious and one of the most fluffy gf cakes I've ever made. I added chia seeds at the end just for texture. And used coconut milk instead of dairy milk (though used butter).
Delicious!! I substituted egg for 2teaspoons of chia seeds and milled them in the first step. Cake turned out perfectly and such a beautiful texture. This will be a favourite in my house!!
This recipe is great! I made it in to cupcakes for lunches, but I also added 2 tsp of chia seeds at the milling stage as eggs, and I also added 1/2 coconut flour in addition to the gf flour. They are lovely, needed 30 minutes to bake. I'll be making them again. I lost 5 to the boys before they could cool!
Hello,
Great recipe my kids love it even though only one of them is a celiac.
Great reciepe, will definately be making again.
Can't wait to try this.
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