Moist Gluten Free Banana Cake
If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Moist Gluten Free Banana Cake might be a recipe you should try. This recipe serves 15. One serving contains 312 calories, 4g of protein, and 13g of fat. For 53 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 246 people were impressed by this recipe. Head to the store and pick up sorghum flour, sour cream, xanthan gum, and a few other things to make it today. It is brought to you by The Baking Beauties. It works best as a hor d'oeuvre, and is done in around 45 minutes. Overall, this recipe earns a not so great spoonacular score of 30%. Similar recipes include The Best Ever Super Moist Gluten Free Banana Bread, The Best Ever Super Moist Gluten Free Banana Bread, and Moist Gluten-Free Chocolate Chip Banana Muffins.
Servings: 15
Ingredients:
1 teaspoon baking powder
2 teaspoons baking soda
3 large overripe bananas, mashed (about 2 cups total)
½ cup brown rice flour
¾ cup brown sugar
3 large eggs
1 teaspoon espresso powder (optional)
1 cup granulated sugar
½ teaspoon ground cinnamon
¾ cup gluten-free oat flour or millet flour
½ teaspoon salt
1 cup sorghum flour
2/3 cup sour cream
¼ cup tapioca starch
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ cup chopped walnuts (omit for nut-free cake)
1 teaspoon xanthan gum
Equipment:
mixing bowl
stand mixer
whisk
oven
frying pan
spatula
toothpicks
Cooking instruction summary:
Preheat the oven to 350°F, and lightly grease one 9” x 13” pan. Set aside.In a large mixing bowl, whisk together the sorghum flour, oat flour, brown rice flour, tapioca starch, baking soda, baking powder, xanthan gum, espresso powder, ground cinnamon, and salt. Set aside.In a large mixing bowl, or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugar until light and fluffy.In another bowl, stir to combine the eggs, vanilla, mashed bananas, and sour cream.Pour the banana mixture into the butter/sugar mixture, and beat until well blended.With the mixer running on medium-low speed, add the dry ingredients to the wet ingredients. Stir to combine. Add the walnuts and stir again to incorporate them.Pour cake batter into prepared pan, leveling the top with a rubber spatula. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. The cake will also release from the edge of the pan, and the top may begin to crack slightly.Remove from oven and cool completely before serving.
Step by step:
1. Preheat the oven to 350°F, and lightly grease one 9” x 13” pan. Set aside.In a large mixing bowl, whisk together the sorghum flour, oat flour, brown rice flour, tapioca starch, baking soda, baking powder, xanthan gum, espresso powder, ground cinnamon, and salt. Set aside.In a large mixing bowl, or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugar until light and fluffy.In another bowl, stir to combine the eggs, vanilla, mashed bananas, and sour cream.
2. Pour the banana mixture into the butter/sugar mixture, and beat until well blended.With the mixer running on medium-low speed, add the dry ingredients to the wet ingredients. Stir to combine.
3. Add the walnuts and stir again to incorporate them.
4. Pour cake batter into prepared pan, leveling the top with a rubber spatula.
5. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. The cake will also release from the edge of the pan, and the top may begin to crack slightly.
6. Remove from oven and cool completely before serving.
Nutrition Information:
covered percent of daily need
