Moist Chocolate Banana Cake – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Loaf pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the chocolate in a double boiler and let it cool slightly.

   Double boiler (bain-marie)orMicrowave
3. 3
   Beat the eggs and sugar to a smooth batter.

   Whisk
4. 4
   Add the oil, milk, bananas, melted chocolate and vanilla extract and mix.
5. 5
   Sift the gluten-free flour blend, baking powder and baking soda, combine with the salt, add to the wet mixture and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the gluten-free flour blend only until there are no pockets of dry gluten-free flour blend: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour into the pan.

   Baking pan
7. 7
   Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Cool 10 minutes in the pan and unmold.