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“Based on a recipe from Nibblous (, but adapted to be gluten free.”
1hr 30mins
8 slices

Ingredients Nutrition


  1. You will need three large bowls.
  2. Start warming the oven to 180'C.
  3. In a bowl, mash the bananas with a fork into a runny yellow paste without lumps.
  4. In another bowl, cream the margarine and sugar together (mix hard and fast until the mixture is smooth, light and fluffy). Mix in 1 whole egg and 2 egg yolks.
  5. In another bowl, whip the two egg whites until they form firm peaks.
  6. Add the bananas to the creamed mix.
  7. Add the flour, ground almonds, baking powder and bicarbonate of soda, and mix well until smooth.
  8. Fold in the egg whites very carefully to avoid stirring and losing the air trapped inside. (A metal spoon may be useful for this).
  9. Pour the mixture into a lined (or greased) cake tin. Don't worry about smoothing the top, it's not necessary. Bake at 180'C for 30 minutes, then reduce temperature to 150'C and bake for another 40 minutes, or until a knife comes out clean.

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