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Gluten Free Banana and Chocolate Chip Loaf Cake

Makes 1 loaf cake

Delicious Banana and Chocolate Chip Loaf Cake made using our FREEE Self Raising Flour.  As an alternative to the coconut oil used in the recipe, butter or a dairy alternative can also be used. Perfect as a weekend treat!

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Peel and mash the bananas.
  4. Put the oil and sugar into a mixing bowl and beat together.
  5. Add the mashed banana and beat again.
  6. Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
  7. Sieve the flour into the bowl and stir the mixture.
  8. Stir in the chocolate chips.
  9. Tip the mixture into the prepared tin and smooth the top.
  10. Bake for 50-55 minutes, until the sponge springs back when touched.
  11. Leave the cake to cool in the tin for an hour before transferring to a wire rack.
  12. Sieve the icing sugar over the top of the cake.

Equipment

1kg/2lb loaf tin and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-55 minutes
100% delicious! Even my husband who is not a lover of banana bread absolutely loves this. Its really moist and yummy, my grandchildren also love it which means i have to make loads so that i get some!
By Linda Steele
10 May 2020
Just made this. Couldn't tell this was gluten free at all. Really lovely cake, will definitely make again. Cooked for 60 mins as per instructions (I used olive spread instead of coconut oil though). Easy to make.
By Holly
03 May 2020
I made the cake without the choc chips. Looking at the previous review, I kept the cake for 30 mins in 180 degC. Then turned off the oven and kept it for further 25-30 mins in the oven. Then let the cake cool down outside (while still in the cake tin). The cake turned out perfect- as we love it-fluffy, warm and delicious!
By J Roy
23 May 2018
A nice, easy recipe but cooking time is way too long. Mine burnt on top
By Claire willden
31 Aug 2017

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Ingredients

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