serves / makes 8
70 prep time
70 mins cooking time


I’m known for adding cinnamon to everything and today I decided to having a go at making a banana cake with cinnamon. Rather than just flavouring the sponge I thought I would see if I could get a cinnamon swirl in the middle of the cake. I wasn’t sure how successful this would be and I held by breath as I cut into it, luckily there is a cinnamon swirl!




For the banana cake:

  • 110g dairy free spread
  • 110g caster sugar
  • 2 eggs
  • 3 ripe bananas
  • 125g gluten free self-raising flour
  • 75g ground rice
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum

For the cinnamon swirl:

  • 40g caster sugar
  • 2 teaspoons ground cinnamon


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  1. Preheat the oven to 180 oC
  2. Grease and line a 6″ round baking tin
  3. Cream the dairy free spread and sugar together until light and fluffy
  4. Add the eggs, beating well between each addition
  5. Mash the bananas and add to the mixing bowl
  6. Add in the dry ingredients and mix well
  7. Spoon half of the cake mix into the baking tin
  8. Make the cinnamon swirl by mixing together the caster sugar and cinnamon
  9. Sprinkle over the cake mix in the baking tin then top with the rest of the cake mix
  10. Bake in the oven for 1 hour and 10 minutes
  11. Remove from the tin and leave to cool on a rack for an hour before slicing

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