A gluten-free and dairy-free version of a much loved treat. I've halved the amount of sugar from the original recipe and it could be lessened even further as the bananas and sultanas add a natural sweetness.
Sultanas can be replaced with 3/4 cup chopped, roasted nuts of your choice. Cake mixture can also be baked in a greased 21cm x 14cm loaf pan for about 55 minutes.
I gave this a rating of 5 stars over all cause these were excellent! I added sweetened coconut and dark chocolate chips and baking soda and where the recipe said add the dessertspoon full of golden syrup I used raw agave syrup and I used the white rice flour and they were sweet and moist and delicious! This recipe is definately a keeper! Love these - 05 May 2012
This turned out to be yummy, very moist and tasty - great to find something we like gluten, diary and corn/maize free. Thanks - 23 Sep 2010
i used Nuttelex instead of Margarine and Organic Quinoa flour as i didnt have Tapioca Flour. I made small muffins about 1/3rd the size you get at cafes and cooked them for 30 mins. The mixture is quite runny but it all worked well and these are super yummy! - 06 Apr 2014