|
|
Banana Snackig Cake
recipe from Gluten Free Goddess BlogspotThis simple moist cake is delicious without frosting - but if you like your cakes gooey and sweet (and who can blame you?) frost with a vanilla-nutmeg cream cheese frosting. [For a slightly different version of this recipe, featuring a combo of almond and brown rice flour and an apple-nutmeg icing
Ingredients:
1 1/2 cups almonds
1/2 cup corn flour or tapioca starch
1 tsp baking soda
1 tsp GF baking powder
1 1/2 tsp GF Pumpkin Pie Spice or ground cinnamon
1/4 tsp sea salt
2 large eggs
1/3 cup light olive oil
1 1/4 to 1 1/2 cups light brown sugar
3 medium very ripe bananas, cut up and mashed into puree
1 1/2 tsp GF vanilla extract
Preheat oven to 350 degrees F. Prepare a 10 x 12" baking pan by lining it with greased foil or parchment.
Process the almonds in a food processor by pulsing on and off until almond meal is formed. Pour the almond meal into a dry mixing bowl. Add in the corn flour, baking soda, baking powder, sea salt and spices and whisk to combine.
In a clean mixing bowl beat the eggs; add the oil, brown sugar, banana puree and vanilla. Beat well. Add the dry ingredients into the wet, and beat for two minutes.
Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, yet still moist inside. Cool the cake completely on a wire rack.
This cake is very moist and slightly chewy, and freezes well for future snacking.
|
|
