GLUTEN FREE BANANA CAKE
This recipe is from Bette Hagman's dessert cookbook. It is so delicious! Until tonight when I made this recipe I had never tried banana cake before and I wasn't really sure what to expect. But I was happily surprised that it was a very light, not too sweet,very yummy refreshing cake.
Provided by GlutenFreeGirl
Categories Dessert
Time 55m
Yield 18-24 pieces of cake, 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
- In a medium bowl, whisk together the bean flour,sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, egg replacer, and salt. Set aside.
- In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
- In the bowl of the mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth, and fluffy. Add the flavouring. Add half the the dry ingredients and half the banana mixture. Beat until just smooth. Repeat with the second half. Beat about 1 minute (don't overbeat).
- Spoon into the prepared pan.Bake for approximately 35-40 minutes, or until a tester comes out clean and the edges of the cake seperate slightly from the pan.
- Cool before serving. You may cut the cake into squares and top with whipped cream ( with a couple of fresh banana slices for decoration) or frost with your favourite icing.
Nutrition Facts : Calories 143.9, Fat 6, SaturatedFat 1.2, Cholesterol 35.4, Sodium 252, Carbohydrate 21.6, Fiber 0.3, Sugar 16.2, Protein 1.4
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