Banana Chocolate Chip Walnut Cake #glutenfree #bananacake

Father's day will coming soon. You can make this classic, simple cake and decorate yourself. Show your Dad how much you love him and what it means to have him in your life. Or, simply make for morning/afternoon tea to share with friends and family. Enjoy!!

 Ingredients:

250g Butter - room temperature
1 cup Brown Sugar (If you do not wish to top with cream cheese icing use 1.5 cups of sugar for a slightly sweeter cake.)
5 Eggs - separated
3.5 cups gluten-free Self Raising Flour

3 large ripe Bananas - mashed
1/3 cup Evaporated Milk
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cup Walnuts - roasted and chopped
2/3 cup Dark/Milk Chocolate Chips

 Method:

Preheat oven to 180C
Grease a large cake tin and line with baking paper. Or you can use 2 regular loaf tins too.
Beat butter, salt and sugar until soft and smooth. 
Add egg yolks one by one. 
Add mashed bananas and baking soda, combine well.
In another clean bowl, beat egg whites until firm peaks foam. 
Sift baking powder and half the flour into the banana mixture. 
Add half  beaten egg white and evaporated milk, fold through gently until combined well.

Now is the last step, this is very important to ensure your gluten free cake is as soft and high as a cake made with conventional flour:-

Add remaining half of the flour, chocolate chips and walnuts. 
Fold through gently using a plastic spatula. 
Add remaining egg white, fold through.
Pour into the tin and bake in 180C for 20 minutes. 
Bake at 170C for 30 minutes or until a skewer comes out clean from the middle.
Remove from the oven, let rest in the tin for 10 minutes.
Turn out and cool on rack.
Decorate with cream cheese icing or, sprinkle with icing sugar and serve with thickened cream or ice cream.

Topping:

30g Butter
80g Cream Cheese
1 tablespoon Lemon Juice
2 tablespoons Milk
2- 2.5 cups Icing Sugar

Method:

Beat butter, cream cheese, lemon juice and milk until soft and smooth. 
Add icing sugar, stir till combined.

Contact: lee.leehocklai@gmail.com