If you have to bring a dessert to a party, and don’t want any leftovers, this is your cake my friends. And, by using my favorite Gluten Free baking mix by Bob’s Red Mill, this scrumptious dessert has no gluten. If you would like to make it with regular wheat flour, just replace the gluten free mix for flour. I have tried making my own gluten free flour mixes, and ready made cake mixes but I am so happy with the results from this excellent mix that my search has ended.
And I will tell you a little secret, no-one will know they are eating a gluten free dessert. Check them out here, their product line is amazing! Next week we will be making some Gluten Free Cinnamon Rolls (oh how I have missed them!) Let’s get baking:
Banana Cake
(adapted from source)
-
3/4 cup softened butter
- 2 1/8 cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups Gluten Free Baking Flour
- 1 1/2 t. baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons lemon juice
- 1 1/2 cups mashed bananas
In a small mixing bowl, mash bananas well and mix in the lemon juice to equal 1 1/2 cups and set aside. In another mixing bowl, blend softened butter with sugar, and add eggs one at a time mixing well. In a third mixing bowl blend together dry ingredients, and combine with sugar mixture well. Next add the buttermilk, and banana mixture, blending well but not over-stirring.
Pour mixture into a greased and floured 13 x 9″ baking dish and bake for 1 hour at 275*. Once the cake has baked an hour, remove from oven and place directly in the freezer. This locks in the moisture (sounds weird but it works!) for 45 minutes. Once the cake has been in the freezer for the allotted time, allow it to cool on the counter.
Brown Sugar Icing
( just use the ingredients for the icing at the bottom of this source)
-
1 cup confectioners’ sugar, sifted
- 3/4 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon vanilla extract
In a small saucepan, melt the butter over medium heat, and add the brown sugar and heavy cream. Bring to a boil, and cook for 3 minutes stirring constantly at a low boil. Next, remove from heat, add vanilla, and confectioners’ sugar, mix well and allow to cool and thicken before spreading over the cake. Garnish with chopped pecans or walnuts if desired.
Happy baking & hugs
Tanya :)
Looks fantastic!
This looks sinful. Thank you!
My attempt at making this delicious looking banana cake was a failure. I'm not sure what went wrong. Is there an ingredient missing from your bullet list? There is a blank space after the flour. Thanks for your help!
@ Emily:
Thank you so much for your comment, the recipe has been corrected!! If you try it again I promise you will love it, thank you so much for your message 🙂
xoxo, Tanya
Wow, great blog article.Really thank you! Will read on…
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