GLUTEN-FREE CHOCOLATE BANANA CAKE

I feel that I have been doing a bit too much baking lately and that I right now really long for some healthy vegetable dishes. But I just have to post about this cake, it's a gluten-free chocolate banana cake that ( sorry this sounds awfully close to bragging) must be the best gluten-free cake I ever made. My family don't even know it's gluten-free, they certainly didn't notice it when they wolfed it down and I think that is one of the best compliments a gluten-free cake can make you-appear as a normal cake! It's actually one of the best banana cakes I ever made or even ate if you allow me to go on bragging some more!
Ever since someone told me that you can deep-freeze overripe bananas I have been throwing every overripe banana I found into the freezer but Saturday I thought that maybe it was time to actually use them too. My freezer tend to become my kitchen's equivalent to a black hole, I throw things in and then they disappear, only to reappear a looong time later in a different state and shape but I'm working on keeping it just as a storage place so I took out five bananas and left them to thaw. I made a big cake, I had to because I wanted to use all five of the bananas but if you feel like it, just half the amounts and make a normal sized one. On the other hand, this cake keeps very well, I made it Saturday morning and now, Monday morning, what is left of it is still very moist and soft.





GLUTEN-FREE CHOCOLATE BANANA CAKE

5 overripe bananas, mashed
6 eggs
200 ml/0.85 cup of sugar
200 g/ 7 oz fresh ricotta
100 g/ 3 1/2 oz salted butter, melted
150 g/ 5 3/8 oz ground almonds (or maybe it's called almond flour?)
200 g/ 7 oz rice flour
2 tsp baking powder
7 tblsp cocoa powder

- Mash the bananas well.
- Whisk eggs and sugar for a couple of minutes, mash the ricotta and add it to the batter. Stir well.
- Add the melted butter, stir and then go on adding the bananas. Stir until it's nice and smooth.
- Now add the ground almonds, the rice flour, the baking powder and the cocoa powder.
- Mix really well and pour it all into a bundt or tube pan (being so big, you need this type of pan).
- Bake it in a pre-heated oven at 175°C/347°F until it's ready. If it starts to get black or you are just worried that it might, turn down the oven a bit after 30-40 minutes and bake until it's ready. You have to use the toothpick method on this cake to see if it is ready or not!