Gluten Free Banana Cake

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.

• Ready In: 55 mins
• Serves: 18-24
• Yields: 18-24 pieces of cake

Ingredients

• 1⁄3 cup  white  bean flour
• 1⁄4 cup sorghum flour
• 2⁄3 cup tapioca flour
• 2⁄3 cup cornstarch
• 1  teaspoon xanthan gum
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 2  teaspoons egg substitute
• 1⁄2 teaspoon salt
• 1⁄3 cup buttermilk
• 1  cup  mashed banana
• 1  tablespoon lemon juice
• 1⁄2 cup margarine
• 1 1⁄3 cups white sugar
• 3  eggs
• 1 1⁄2 teaspoons vanilla

Directions

1. Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
2. 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.
3. In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
4. 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).
5. 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.
6. 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.