Gluten-free Banana Cake

Gluten-Free Banana Cake Recipe with Walnuts and Strawberries

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

This gluten-free banana cake is a delicious and moist dessert that is perfect for any occasion. Made with simple ingredients like eggs, sugar, flour, bananas, and walnuts, this cake is sure to be a hit with your family and friends.

History

Banana cake has been a popular dessert for many years, with variations of the recipe being passed down through generations. This gluten-free version of the classic banana cake allows those with dietary restrictions to enjoy this tasty treat.

Ingredients

7 eggs, separated
1 cup sugar
1 cup potato starch flour
2 to 3 mashed bananas
1 cup ground walnuts
fresh strawberries, sliced
ground walnuts for garnish

How to prepare

Beat egg whites until stiff and set aside.
In a separate bowl, beat egg yolks and sugar together.
Slowly add potato starch, beating until smooth.
Add mashed bananas and groundnuts.
Gently fold the mixture into the egg whites.
Grease the bottom, but not the sides, of a tube pan.
Pour the batter into the pan and bake at 350°F (177°C) for 45 minutes.
Turn the pan upside down and let it cool.
Garnish with strawberries and ground walnuts.

Variations

Add chocolate chips or cocoa powder for a chocolate banana cake.
Substitute almond flour for a gluten-free option.
Top with a cream cheese frosting for added sweetness.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.

- Folding the banana and walnut mixture into the egg whites gently will help maintain the cake's airy texture.

- Greasing only the bottom of the pan will help the cake rise evenly as it bakes.

Serving Suggestions

Serve this gluten-free banana cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Beating the egg whites until stiff peaks form is essential for a light and airy cake.

- Folding the banana and walnut mixture into the egg whites gently will help maintain the cake's texture.

Ingredient Substitutions

Use almond flour or coconut flour in place of regular flour for a gluten-free option.

- Substitute pecans or almonds for walnuts if desired.

Make Ahead Tips

This gluten-free banana cake can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Garnish the cake with fresh strawberries and a sprinkle of ground walnuts for a beautiful presentation.

Pairing Recommendations

Serve this gluten-free banana cake with a cup of hot coffee or a glass of milk for a delicious pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of this gluten-free banana cake contains approximately 250 calories.

Carbohydrates

Each serving of this gluten-free banana cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of this gluten-free banana cake contains approximately 10 grams of fat.

Proteins

Each serving of this gluten-free banana cake contains approximately 6 grams of protein.

Vitamins and minerals

Bananas are a good source of potassium, vitamin C, and vitamin B6, all of which are important for overall health.

Alergens

This recipe contains eggs and walnuts, which may be allergens for some individuals.

Summary

This gluten-free banana cake is a delicious dessert option that is relatively low in calories and provides a good source of protein and healthy fats.

Summary

This gluten-free banana cake is a delicious and moist dessert that is perfect for any occasion. With simple ingredients and easy preparation, this cake is sure to become a family favorite.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Gluten-free Banana Cake. It was a warm summer day, and I had just finished browsing through a secondhand cookbook store in the quaint little town of Willow Creek. As I was leaving, a faded, handwritten recipe caught my eye tucked away in the corner of an old cookbook. The title read "Gluten-free Banana Cake" and my curiosity was piqued.

I had always been intrigued by gluten-free recipes, as my nephew had recently been diagnosed with Celiac disease. I wanted to find recipes that he could enjoy without feeling left out. So, I purchased the cookbook and rushed home to try out the recipe.

As I gathered the ingredients and followed the instructions, the sweet aroma of ripe bananas filled my kitchen. The cake turned out moist and delicious, with a hint of cinnamon and nutmeg that added a warm, comforting flavor. I knew right then and there that this recipe would become a staple in my baking repertoire.

I decided to make a few tweaks to the original recipe to suit my taste preferences. I added a handful of chopped walnuts for some extra crunch and drizzled a homemade cream cheese frosting over the top. The result was a decadent treat that was not only gluten-free but also incredibly delicious.

Over the years, I have made this Gluten-free Banana Cake countless times for family gatherings, potlucks, and special occasions. It has become a favorite among my loved ones, with many requesting the recipe so they can make it themselves.

As I reflect on how I came to discover this recipe, I realize that it is a testament to the beauty of sharing and learning from others. I have always been passionate about cooking and baking, and I have learned so much from the people around me.

One of my earliest memories of cooking goes back to when I was just a little girl, standing on a stool next to my mother as she taught me how to make her famous apple pie. I can still picture her hands guiding mine as we rolled out the dough and sprinkled cinnamon and sugar over the apples.

As I grew older, I continued to learn from my mother, but I also started to explore new recipes on my own. I would spend hours flipping through cookbooks, experimenting with different flavors and techniques to create my own signature dishes.

One summer, while visiting my aunt in the countryside, I stumbled upon a small farmers market where local vendors were selling fresh produce and homemade goods. I struck up a conversation with a friendly elderly woman who was selling jars of homemade jam. She shared with me her secret recipe for strawberry preserves, and I knew I had to try it for myself.

That simple act of sharing a recipe with a stranger left a lasting impression on me. It made me realize the power of food to bring people together, to create connections and memories that would last a lifetime.

And so, as I continue to cook and bake, I always keep an open mind and a willing heart to learn from others. Whether it's a handwritten recipe in a secondhand cookbook or a tip from a fellow food enthusiast, I am always eager to expand my culinary knowledge and share my creations with those I love.

As I sit here, enjoying a slice of my Gluten-free Banana Cake, I am filled with gratitude for all the recipes and techniques I have learned over the years. Each one has added a unique flavor to my culinary journey, making it richer and more fulfilling.

And as I look ahead to the future, I am excited to continue exploring new recipes, learning from others, and sharing the joy of cooking with those around me. After all, the beauty of food lies not only in its taste but in the stories and memories that it carries with it. And for that, I am forever grateful.