This recipe was developed with the aim of producing small tasty gluten-free cakes that are simple to make and require only commonly available cooking equipment. They also happen to be dairy-free and contain no added sugar due to the natural sugars in the banana and raisins. The recipe will produce four small cakes that overflow the tray slightly in a pleasing manner.
The final result.
- One medium sized banana
- One large egg
- A third of a cup of unsweetened desiccated coconut
- A third of a cup of raisins
- One heaped teaspoon of baking powder
- Coconut oil
- Measuring cup
- Mixing bowl
- Cupcake tray
- Heat the oven to 150 °C (300 °F).
- Slice the banana lengthways into four and then chop into small pieces.
- Break the egg into the mixing bowl and beat with a fork.
- Add the baking powder, banana, raisins, and desiccated coconut to the bowl with the egg and mix together thoroughly with the fork until some of the banana is mashed but small chunks of banana remain intact.
- Take the cupcake tray, add about one-half of a teaspoonful of coconut oil to four of the wells in the tray, and spread the oil around the inside of the well.
- Spoon the mixed ingredients equally into the four oiled wells in the cupcake tray.
- Place in the preheated oven for 25 minutes until the tops are lightly browned.
- Remove from the oven and allow to cool a little before removing the muffins.
- This recipe uses a cupcake tray as this is all that could be found in my kitchen. The same recipe would probably make three slightly larger cakes in a regular sized muffin tray.
- The quantities of ingredients are based on the size of the egg. The recipe can be increased by multiplying all the ingredients by the number of eggs added.
- The recipe works better if the banana is quite ripe with a few brown spots on the skin.
- Sugar or honey can be added to the recipe to taste without affecting the final product.
- These cakes also taste good if put in the fridge and eaten the next day.
Examples of cakes from a previous batch.