Banana Cake

The secret to a moist and light gluten free cake is whipping the eggs for at least 5 minutes and then folding them in at the end.

However, if using eggs is a problem, an egg replacer may be used. 




You'll need:

2 eggs

¼ Cup olive oil OR canola oil

1 Cup natural cane sugar

1 ¼ Cups mashed, ripe bananas (about 4 small bananas)

1 tsp. GF vanilla extract

1 ¼ Cups white rice flour (brown rice flour may be substituted)

¼ tsp. sea salt

½ Tbl. Baking powder

2 ¼ tsp. xanthan gum

1 tsp. cinnamon

1 Cup chocolate chips, carob chips, sunflower seeds, or chopped nuts may be added if you choose.

 

Instructions:

1. Preheat oven to 350 degrees.

2. Beat eggs for 5 minutes with an electric mixer.  Set aside.

3. In a mixing bowl,  with an electric mixer, blend oil and sugar together, then add mashed banana and vanilla, mixing well.

4. In a separate bowl, combine all dry ingredients.  Add to banana mixture.  Mix well, about 45 seconds.  If using choc. chips, nuts, etc, mix them in at this point.

5. Lastly, fold eggs into batter until they are incorporated, do not over mix.

6. Pour batter into a  greased and floured 8x8 pan and bake for 30-40 minutes.

When the cake has cooled,

you can top it with our so sweet icing. 

But it's also great without icing,

especially if nuts or chips have been added.