The Perfect Balance😍

Polenta Banana Cake with Thyme Strawberry Sauce
Gluten Free and Vegan

Lets take the humble banana and make it special……..

There’s more to life than banana bread ( even though I’ve a new recipe for you waiting πŸ™ˆ)

I go with gut when I decided whats going to be posted, and this one just gives you that little bling to make it feel special and that’s what I needed this week.

I was chocolated out from Cookies and Easter ( wont last long but I wanted something fruity 😜😜😜)

I love my Polenta, ( over here its really fine powder I use like flour….

(non of the grits type stuff …POWDER !!)

So here’s a recipe that helps eek’s out your gluten free flour blend and just well looks the part with store cupboard ingredients

i will let you decided what side you want, custard, cream or ice cream or just be rebel and have all three…I wont tell πŸ˜‚πŸ˜‚

I’ve purposefully made this cake less sweet , its counteracted with the strawberry sauce and life is all about balance !!!

And the cake and the sauce are I assure you the perfect balance

Come on treat yourself ……I did !!!

You Know You Want Too

Polenta Banana Cake with Thyme Strawberry Sauce GF, DF V

So Soft Banana Cake Not to Sweet but poshed up and sweetened with lush Strawberries Sauce

Best Served warm as a warm dessert…feel free to add a side of cream, custard or ice cream or all 3, and cut into size pieces dependent on hunger😜


  • 150 g Fine Polenta
  • 120 g Gluten Free Plain flour ( If not using your own blend I recommend Dove Farms Freee UK or Pilsbury US)
  • 1/2 tsp Xanthan gum (omit if your blend includes it )
  • 1 tbsp ( Yes Tablespoon) of baking powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Freshly grated Nutmeg
  • 100 g Caster / Superfine Sugar
  • 3 medium or 2 large really ripe Bananas
  • 100 ml Dairy Free Milk ( i use Soya )
  • 60 ml Vegetable Oil
  • 1 tsp Vanilla Extract
  • 2 tbsp Cornflour / Cornstarch
  • 2 tsp Oil
  • 1 tsp baking powder
  • 2 tbsp water
  • – – – –

    For the Thyme Strawberries

  • 120 g Fresh Strawberries
  • 60 ml lemon (juice from the lemon )
  • 1 Tbsp fresh chopped thyme
  • 60 g Granulated white sugar
  • 20 mls water


  1. Pre heat your oven to 160 C Convection/ 180 C / 350 F
  2. Grease and line an 8′ x 8′ square baking tin
  3. Add the dry ingredients , Flour Blend , Polenta , Baking Powder, Xanthan ( if using ) Spices mix with a hand whisk and then SIEVE ( do not forget this step )
  4. Blitz the banana in a bowl with a stick blender / food processor or fork until mushy and smooth
  5. Add the Oil, sugar , milk and vanilla to the banana and whisk until fully combined
  6. In a small bowl add the cornflour, 2 tsp oil, 1 tsp baking powder and 2 tbsp water
  7. Whisk the ingredients until foamy
  8. Add the cornflour mix to the liquid banana mix and whisk until combined
  9. Add the fluid mix to the dry sifted ingredents and with a rubber spatula or large spoon fold until just combined
  10. Tip the batter into the prepared tray and smooth
  11. Place in middle of oven and cook for 25 minutes until springy to touch and a cocktail stick or cake tester comes out clean when inserted in the centre
  12. 12.Whilst the cake is baking, hull and quarter the strawberries
  13. Add them to a small pan with the sugar, and lemon juice, and chopped thyme
  14. Slowly simmer for 5 minutes until juice is thickened and strawberries have started to soften
  15. Remove from heat
  16. When cake is ready take out of the oven and leave in pan to cool for 10 minutes
  17. Place on a wire rack to cool
  18. 18, Strain the strawberries and reserve juice
  19. With a brush paint the top of the warm cake with some of the juice
  20. After a further 5 minutes cut the cake as required ( i found it easiest to use a pizza wheel )
  21. Serve as desired with strawberry topping and cream, custard or ice cream
  22. This cake is best eaten when warm and can be zapped in the microwave before serving
  23. Enjoy a great after dinner treat

Is this this dessert, is it pudding or is it cake ????

I don’t care its delicious 😜😜😜😜😜

Ideal for Sunday Lunch, or Saturday evening dinner …….who am I kidding it will do anytime

( I’m British I wouldn’t advocate breakfast but with yogurt maybe πŸ™ŠπŸ™Š there is fruit after all !!!πŸ˜‚πŸ˜‚πŸ˜‚)

Right lets get you licking the screen !!!

As Plain as Day !! Not Quite posh enough
Look at That Drip 😍😍😍😍
The Crumbporn
Could You Handle All Four ??? πŸ™ŠπŸ™ŠπŸ˜œπŸ˜œ
Will Just Leave It Here !!!

Hope you enjoyed the post

Please feel free to leave me a comment or a like, it helps me alot.

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!


Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

10 thoughts on “The Perfect Balance😍”

  1. That looks delicious! It also looks like a lot of work. Not sure if I’m up for that. Not now, anyway, at eleven PM. I don’t have strawberries. Not really a fan of them either. But I figure I could do cherries instead, eh?

    Liked by 1 person

      1. I might make it tomorrow. Got all the ingredients and tomorrow is food prep day, so why not? Oh, yes. I was going to make chocolate-beetroot brownies, and I’m alone. How am I going to eat all that heavenly goodness before it goes bad. I might have to eat cake for breakfast and lunch all week. I’ll be suffering, for sure. πŸ˜‰

        Liked by 1 person

      2. I lost weight anyway over the past two months, and in my case, that’s not good. So I think eating lots of cake should be mandatory until I put on some weight.

        Liked by 1 person

  2. How happy to have found your site!! Bananas and strawberries are a natural match, and yet we never thought to top a banana bread with strawberry topping. Thanks for the inspiration πŸ™‚

    Liked by 1 person

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