Moist and light, this banana cake can be served to anyone and they won’t believe its grain/gluten free. Uses almond meal.
Start with 2 eggs and 1/2 tsp vanilla, and beat well.
Add 1/2 cup of brown sugar and 1/2 cup of vegetable oil and beat well.
Add 2 mashed very ripe bananas.
1 cup almond meal
½ cup potato flour
1 rounded tsp of bicarb and 1/2 rounded tsp of cream of tarter and a good pinch of sea salt.
Fold into dry ingredients, until well mixed.
Pour into rectangular slice tin lined with baking paper or two round tins and bake at 160-180 degrees Celsius for 30 mins or until a skewer inserted into middle comes out clean.
Cream Cheese Icing
Cream together/blend very well:
About 1-2 tblsp cream cheese
About 1 tblsp butter
Lemon Zest from 1 lemon
1 cup or amount to suit cake of icing sugar.
Using Lemon juice or water to blend into a good texture.