Gluten Free Banana Cake
This cake is for my sweet middle child, who would eat banana cake every day for dinner if he could.
Moist, soft and just excellent!
½ cup packed light brown sugar
1 teaspoon vanilla extract
¼ cup olive oil (or canola)
2 bananas, mashed well with a fork
1 small container of apple sauce (~1/2 a cup)
1 ½ cups brown rice flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
a handful of chocolate chips – only if you feel like it
Preheat the oven to 350f/180c. Oil a 9” by 5” baking tin.
In the mixer beat the eggs and sugar on high for 6 or 7 minutes until the mixture is thick and light in color. Meanwhile, mix the dry ingredients together in a bowl.
When the eggs mixture is ready, turn the mixer to a low setting and add in the following order: vanilla extract, olive oil, applesauce and mashed bananas. Mix well.
Add the dry ingredients and chocolate, mixing gently until everything incorporates. Transfer to a pan and bake for 40 minutes or until a toothpick come out clean.
I don’t like her I tell the Man when the 3 musketeers are all asleep. I don’t like her noises (sounds like she’s stuck), I don’t like the way she looks (no soap and rust stains) and I don’t like her modern efficiency (how can you wash clothes with 1/3 of the water and still have them come out clean?)
I know, he says, I heard you the first dozen or so times.