I have wanted to try this recipe for a few days. It is one by Nicole Hunn over at Gluten Free on a Shoestring. I added my own substitutions as I frequently do. Head over to her page for her recipe for this “Lighter Gluten Free Banana Cake”. Below is my adaptation of the recipe.
I began making the recipe, then I hit a bit of a road block. It was a reminder that I evidently don’t read all of the ingredients before I start a recipe. I normally try to, that way I know what all I need or can plan out what substitutions I am needing to make. I think it’s pretty much common sense to read a recipe before trying it out. Anyway, I lacked such common sense as you’ll soon read. I got all the dry ingredients together, ready to be mixed. Then, it happened… I didn’t realize that it called for “sour cream”. You can imagine my thought prior to this moment: “I am going to make a vegan banana cake, and it’s gonna be so good!!” It did end up being just that, praise God! The experience was a bit of a courageous one. I am not good at improvising when it comes to baking. I don’t know enough about baking to think ahead, and get an idea of what will work. So, here I am- experimenting with two cups of gluten free all purpose flour. Bit nerve wrecking, but it turned out. Rather well actually. It wasn’t the only substitution to be made, but egg replacer works well for most things.
2 cups all purpose gluten free flour
1 teaspoon xanthan gum (if not in your flour mix)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
5 tablespoons butter, at room temperature (I use Smart Balance)
6 tablespoons granulated sugar
1/4 cup light brown sugar
1.5 tablespoons powder egg replacer (recipe) mixed with 6 tablespoons of water in separate, small bowl
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas
2/3 Cup Rice Milk
I am one of those people that do well with planning. Not only planning, but having things measured out and ready. So, that is how I wrote out my adaptation of this recipe by Nicole.
- Set the oven to 350 degrees and set out the butter so it may soften.
- In a separate bowl, peel and mash your bananas. Start with two. You may need to mash an additional banana. 1 Cup of mashed banana was the equivalent of three bananas, for me. Mine were smaller. Yours may be larger, so only mash two to begin with. You must measure them, in order for your cake to work. Otherwise, it will take longer to cook and may not turn out.
- Mix all dry ingredients (except sugar) in a medium bowl. Stir together the flour, xanthan gum, baking soda, baking powder and salt.
- In a small bowl, measure and mix the two sugars (granulated and brown sugar) together.
- In another small bowl, measure egg replacer and mix it with the six tablespoons of water.
- In a large bowl, measure and add butter. Use a mixer to “fluff” the butter. Slowly add in the sugar, and mix it. Once you have added and mixed all the sugar. Add in the egg replacer you just mixed, vanilla, and mashed bananas- careful to mix after each addition. Then, add 2/3’s of the dry mix and rice milk. Careful to mix after each addition. Finally, add and mix the remaining dry mix.
- Scrap the batter in a 9 by 12 pan (Nicole advises not to use a glass pan). I used a standard cake pan covered with a parchment paper to make clean up easier. Then, place it in the oven. It will take 20-25 minutes to cook. Keep a close eye on it. When it is ready, the cake will “bounce” when you touch it.
For the frosting recipe Nicole used, see her recipe.
Fantastic with a little bit of Sunbutter as the topping!