This recipe is from Bette Hagman's dessert cookbook. It is so delicious! Until tonight when I made this recipe I had never tried banana cake before and I wasn't really sure what to expect. But I was happily surprised that it was a very light, not too sweet,very yummy refreshing cake.
- 78.07 ml white bean flour
- 59.14 ml sorghum flour
- 158.51 ml tapioca flour
- 158.51 ml cornstarch
- 4.92 ml xanthan gum
- 9.85 ml baking powder
- 4.92 ml baking soda
- 9.85 ml egg substitute
- 2.46 ml salt
- 78.07 ml buttermilk
- 236.59 ml mashed banana
- 14.79 ml lemon juice
- 118.29 ml margarine
- 314.66 ml white sugar
- 3 eggs
- 7.39 ml vanilla
- Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
- In a medium bowl, whisk together the bean flour,sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, egg replacer, and salt. Set aside.
- In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
- In the bowl of the mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth, and fluffy. Add the flavouring. Add half the the dry ingredients and half the banana mixture. Beat until just smooth. Repeat with the second half. Beat about 1 minute (don't overbeat).
- Spoon into the prepared pan.Bake for approximately 35-40 minutes, or until a tester comes out clean and the edges of the cake seperate slightly from the pan.
- Cool before serving. You may cut the cake into squares and top with whipped cream ( with a couple of fresh banana slices for decoration) or frost with your favourite icing.
Made this today. Came out great. The next time I make this I will use a 8x8 pan so it will be a little thicker. Easy to make.