For those who cannot rely on nut flours for a gluten-free cake, here is a recipe of a tasty banana cake which is dairy-free, gluten-free and nut-free.
270g mixed pumpkin and sunflower seeds flour (use a coffee grinder to make your own flour)
150g rice or buckwheat flour (or a mixture, to which you can also add milled flaxseeds for lightness)
2 very ripe bananas
1 heaped tsp baking powder or bicarbonate soda
1 tbsp powdered cinnamon
1 handful of raisins or sultanas
Coconut oil or butter to grease
Pre-heat the oven at 180C. Grease a baking tin well with coconut oil or butter, and sprinkle with rice flour. Reserve. With an electronic whisk, beat the eggs until fluffy and light (take your time). In a separate bowl, mash the bananas and mix them with the flours, cinnamon and raisins. Once mixed well, add the baking powder or bicarb and incorporate the eggs mixing carefully to keep it light and fluffy. Pour the mixtures in the greased tine and bake in the oven for approximately 25 minutes. Check by sticking a knife through the middle. The cake is ready when the knife comes out dry.