Edmonds Classic Banana Cake with Otto’s Cassava Flour

I wanted to test Otto’s Cassava flour in a classic recipe so I had to reach for the NZ classic Edmonds cookbook. Our family have eaten a fair few banana cakes but this gluten/grain free version turned out so good that hubby announced it was the “best I’ve ever made”!

The flavour is unchanged from the original, serve it to your gluten free friends and they would never know, but the texture is moist and wonderfully moorish.

  • 125g butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 cup mashed bananas
  • 1 teaspoon baking soda
  • 2 tablespoons hot milk
  • 1 cup Otto’s Cassava flour (instead of 2 cups standard flour)
  • 1 tsp baking powder


Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed banana and mix. Stir baking soda into hot milk and add to creamed mixture. Sift flour and baking powder together. Stir into mixture. Turn into a  20cm round cake tin and bake at 180°C until cake springs back when lightly touched and test with a toothpick. Mine was ready after only 25 minutes although recipe says to cook for 50 minutes.

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