Wheat-free low-fat Banana fruit cake

If your bananas look like this:

Don't throw them out! Turn them into a healthy, wheat-free, low-fat cake instead. Also very good for getting fruit into fussy eaters- so everyone wins!



4 ounces of oats
2 ounces of mixed grain baby porridge*
1 ounce caster sugar
2 over ripe bananas
5 dried apricots**
1 handful of sultanas**
1 handful of any other dries fruit e.g. currents**
1 teaspoon of cinnamon
1 teaspoon of mixed spice
1 egg, separated
1/4 pint of semi-skimmed milk
A few drops of vanilla essence
A few drops of lemon juice

*I used Organix four grain cereal, it might sound a little crazy, but it works really well and it's out a lot cheaper then adult whole food non-wheat flour.
** Use your favourite dried fruit, this is just what I had in the cupboard.


Prep time: 15 mins
Cooking time: 1 hour


1. Pre-heat the oven to190°C, and grease an 2lb loaf tin.
2.Peel the bananas and discard any really black and yucky bits.
3. Mash them with the lemon juice using a fork.
4. Chop up the apricots and add the other fruit to the bananas.
5. In a big mixing bowl sift the dry ingredients together and vanilla essence. Don't worry if the oats wont go through the sieve, just sift the flour, spices and sugar.
6. Beat the egg white to stiff peaks, then fold into the dry ingredients. Also add in the fruit and egg yoke.
7. Depending on how far gone your bananas are and the dry fruit you used your mix might be sloppy or dry at this point. If it is still dry ( i.e. not a dropping texture) add in a little milk until you have a nice smooth mix.
8. Place the mix in the greased loaf tin and bake in the centre on the oven for 40 mins.
9. After 40 mins the cake should be golden brown on top, but the middle will be slightly soggy due to the bananas, therefore tun the oven off but leave the cake in it as the oven cools. This will help dry the middle of the cake out.