Ingredients:
\n4 small bananas-550 grams approx\n3 large passionfruit (I used the Panama variety)\n3 eggs, beaten\n50 mils glycerine\n50 mil oil (I use Rice Bran Oil)\n2 ½ cups plain gluten free flour\n2 level teaspoons baking powder\n1 level teaspoon Bi-carb soda\n1 level teas guar gum\n¼ teaspoon
SweetLeaf Organic Stevia\n
Method:
\nPreheat oven to 180 deg C –Fan forced.\nSpar a fluted ring tin with cooking spray.\nMash bananas in a large mixing bowl, add the pulp from passionfruit ,add oil and glycerine, add stevia, mix well.\nMix well together Flour, baking powder and guar gum.\nFold into banana mixture.\nPlace into greased ring tin.\nPlace into oven and bake for approx 35 mins or till cooked.\nCook for a few minutes before turning onto a cooling rack.\nWhen cool ice with passionfruit icing.\n\nNote this cake was very moist.\n
Passionfruit Icing:
\n1 ½ cups
Naturally Sweet Xylitol Icing Sugar.\n¼ passionfruit pulp.\n20 gr Nutlex margarine\nCream the lot together. If the icing appears to be a little on the runny side, simply add some more icing sugar.\n
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Recipe courtesy of S. Litchfield.
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