Gluten Free - Duck Eggs Banana Cake (Bread)

Who doesn’t love banana cake or in America we say ‘banana bread’.

I have tested 100+ banana cake recipes. We have our family one, I have tested a bunch from different blogs that claim to be the best-ever. So finally, I think this recipe is my current favorite. It is adapted from my family recipe that I will also post on here. The family recipe is a very old-school tried, tested, cant go wrong one. This one is a Gluten Free-Gooey-Soft version of that.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 50 minutes

Servings: 1 Loaf

Ingredients:

• 2 cups gluten free flour (Bob's Red Mill )

• 4-5 very ripe bananas mashed (1 1/2 cups)

• 1/2 cup sugar

• 1/2 cup butter 1 stick, softened

• 2 small Duck Eggs (Use 1 Duck egg if large)

• 2 tablespoons milk

• 1/2 teaspoon vanilla

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

Method:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.

• In a large bowl, combine all dry ingredients - flour, baking soda, baking powder, and salt, set aside.

• In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well mixed.

• Fold in banana mixture into flour mixture.

• Pour batter into prepared loaf pan.

• Bake in preheated oven for 50 to 55 minutes @350F, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes.

• Slice and serve warm.

• Next day - Melt salted butter in a non-stick pan and toast slice in the butter until lightly golden brown (you will thank me). Serve and Enjoy.