Gluten Free Banana Cake

 

Gluten Free Banana Cake - glutenfree-jenny.com

I know I make a lot of banana “things”.  It’s just that our family likes bananas, but not when they get too ripe.  (Personally I prefer mine a little green, almost chalky to taste, but I digress).  So we end up having a lot of left over bananas that I hate to waste.  Hence, banana bread, banana muffins, banana cookies and now banana cake.  This is another recipe that I got from my current favorite cookbook – Nourishing Meals (http://wholelifenutrition.net/store/books/nourishing-meals-cookbook)

This recipe can be made into 24 cupcakes.

Dry Ingredients:

  • 2 cups sorghum flour
  • 1 cup brown rice flour
  • 3/4 cup tapioca flour
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum (see note below to omit)
  • 3/4 tsp sea salt

Wet Ingredients:

  • 1/2 cup milk (I used almond milk)
  • 3/4 cup melted Nutiva Organic Coconut Oil
  • 1 cup maple syrup (I used 1/2 cup and 1/2 cup of applesauce)
  • 2 1/2 cups mashed banana (about 5 bananas)
  • 1 tbsp vanilla

Preheat over to 350 degrees.  Grease a 9×13 inch pan or two 9 inch round cake pans.

In a large mixing bowl, whisk together the dry ingredients.  Set aside.  In a separate bowl, whisk the melted coconut oil and maple syrup (and applesauce) together.  Add the mashed banana, milk and vanilla; whisk again.  Add the wet ingredients to the dry and beat with an electric mixer until all of the ingredients are well incorporated and the batter thickens slightly.

Pour batter into the prepared pans(s).  Bake for 45 minutes for the 9×13 inch pan, or 25 to 30 minutes for the cake pans.  Let cool completely before frosting.  This cake will last for up to 3 days at room temperature.

Variation:  Xanthan-Free:  Omit xanthan gum in the dry ingredients.  Instead, add 6 tablespoons ground golden flax seeds and 3 tablespoons whole psyllium husks to the 1/2 cup milk in the wet ingredients and whisk together in a small bowl; let rest for 2 to 3 minutes and the whisk into the rest of the wet ingredients.

For the icing, I made a classic butter icing recipe with organic lemon extract.  However next time I plan to try it with a creme cheese icing.

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