Lemon and Banana Cake

Lemon & Banana Cake

Our family adores lemon cake and what better way to bake a cupcake than with lemon and banana. These gluten free lemon and banana cakes were made in small cases and made 24 cupcakes, but if you wanted to make a muffin size, you could. Just adjust the baking time to fit. Equally you can make this in a loaf tin.

I pack these for school lunch boxes, but if were having them at home I would drizzle the gluten free, dairy free lemon banana cakes with lemon icing before serving.

Ingredients:

175 g gluten free self raising-flour

2 tsps. baking powder

1 1/2 tsps. mixed spice

1/2 tsp salt

2 large eggs

200 g caster sugar

2 ripe bananas

1 tsp vanilla extract

125 ml vegetable oil

One lemon (zest and juice)

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4 and line the tins in preparation.

Zest and juice the lemon

In a mixer or bowl add all the wet ingredients of eggs, sugar, bananas, flavouring, lemon and oil and whisk together.

Then stir the dry ingredients in until mixed.

Transfer the cake mix into the prepared tin and place in oven for 15 to 20 minutes (dependent on size of cupcake)

Bake until golden and a skewer inserted in the centre comes out dry. 

Let cool completely in tin before transferring to a wire rack.  

Additional Notes:

Make this into a tray bake but remember to reduce the cooking time (dependent on size of tin).

Drizzle with lemon glaze icing and top with more zest for decoration.

Equipment Used:

Cake tins

KitchenAid Stand Mixer

Spatula.