This Gluten-Free Banana Lemon Loaf Is A Game Changer!
When two of your favourite cakes become one.
This rice-flour loaf is the perfect tea-time treat – pack it for the long weekend or keep it for an after-dinner dessert. It’s also a great way to use up super-ripe bananas. You can replace the sugar with Xylitol for a sugar-fee version.
Gluten-Free Banana Lemon Loaf
– 2 cups Pouyoukas rice flour
– 3tsp baking powder
– ½ tsp salt
– 1 cup, plus 2 tbsp coconut oil
– 1¼ cups sugar (or Xylitol)
– 3 medium bananas
– 4 large free-range eggs
– 4 tbsp icing sugar
– 1 tbsp lemon juice
1/ Preheat oven to 180°C.
2/ Sift flour with baking powder and salt.
3/ Beat the butter, sugar and bananas until smooth and then stir in the eggs.
4/ Stir this into the flour mixture until blended.
5/ Pour into a large loaf pan and bake for about 1 hour or until a skewer comes out clean and the cake is just firm. Remove the cake and allow to cool for 10 minutes on a wire rack.
6/ Mix the sugar with the lemon juice and drizzle over the top and serve.