Nigel's chocolate muscovado banana cake from Notes from the Larder: A Kitchen Diary with Recipes by Nigel Slater

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Notes about this recipe

  • Melyinoz on April 11, 2020

    I had a second attempt at converting this to a gluten free cake and fared better this time. Instead of 250g flour I used 100g of sorghum flour, 75g of brown rice flour, and 75g of tapioca flour. I also reduced the sugar to 200g and used brown sugar, as it was all that I had on hand. I didn’t have the full 400g of bananas, so I added a very ripe pear to make up the weight. This ended up being an excellent addition. I don’t know if the resulting banana, pear and chocolate cake is anything like the original gluten version (having never tasted it), but it wasn’t bad.

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