Gluten Free Banana Cake

Recipe by GlutenFreeGirl
READY IN: 55mins
SERVES: 18-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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