Banana, Cinnamon and Sultana Cakes (Gluten Free) and the Fairy Cake Revolution

This is becoming a bit of a regular slot on here, they are just so easy to make and each week I seem to have a new ingredient that needs eating or cooking with before it goes to waste so here we have it another use for those spotty bananas at the bottom of the bowl, or if you’re looking for an alternative try this or this.

I do kinda like the idea of championing these little cakes, they seem to have disappeared in the whole cupcake phenomenon that has swept the world, it’s like a little fairy cake revolution!  All hail the humble fairy cake, whipped up easily by everybody, without the need for half a tonne of butter cream icing and designer names and price tags.  So this my friends is a little shout out to my  fairy cakes, I still love you!

Makes about 20

Ingredients:

  • 150g butter
  • 100g sugar
  • 150g gluten free self raising flour (I used Dove’s)
  • 3 eggs
  • 3 bananas, mashed
  • A big handful of sultanas
  • 1 heaped teaspoon of cinnamon

Method:

Pre heat the oven to 180 degrees (fan).  Cream the butter and sugar until pale and fluffy.  Beat in the eggs one by one. Add the mashed banana, sultanas and cinnamon and stir.  Mix in the flour and then spoon into cases, ab0ut 2/3rds full.

Bake for about 15 min or until golden and cooked through.  Leave to cool then share, spreading the word, the revolution is here, LONG LIVE THE FAIRY CAKE!!!

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