Torta de banana
Serves 7-9

Gluten-free, wheat-free, sugar-free, yeast-free, soya-free, nut-free, peanut-free, vegetarian, dairy-free*, casein-free*, lactose-free*

 

This is an upside down cake. The delicious combination of the soft and sweet banana and the tangy lime is guaranteed to make your guests reach for a second slice.

 

4 ripe bananas

180 g xylitol

175 g soft unsalted butter at room temperature

2 large eggs

2 limes, zest and juice

150 g gluten-free plain white flour

1 tsp gluten-free baking powder

 

1. Pre-heat the oven to 180C/350F/gas mark 4. Line a 20 cm round spring-form baking tin with non-stick baking paper.

2. Peel and slice the bananas. Put the slices at the bottom of the baking tin.

3. Grate the limes and put the zest in a small bowl for the time being. Squeeze the juice of 1 lime into the same bowl and the other onto the bananas.

4. Mix the flour and the baking powder in another bowl and set aside.

5. Take yet another bowl and whisk the butter and the xylitol with an electric whisk for a few minutes.

6. Add the eggs one by one, whisking all the time. Once the mixture looks smooth again, mix in the lime juice and zest. Fold in the flour.

7. Spoon the dough into the baking tin on top of the bananas and smooth the top. Bake for 40-50 minutes or until the cake looks golden and a skewer inserted in the middle comes out clean.

8. Let the cake stand for a while to cool. Then turn it upside down onto a serving plate. Best served slightly warm.

 

* Substitutions

To make the cake dairy-, casein- and lactose-free, substitute butter for non-dairy vegetable margarine.