Soon after I was diagnosed with celiac disease, I found a gluten free banana cake recipe on the Internet which quickly became a family favorite. As my repertoire of baked goods increased, I made it less often, but it remains a favorite.
Until this week, I hadn’t made it in a while, but after being away for several days, I had a few bananas that were perfect for use in a cake. The problem was that my frig was rather bare and I didn’t have any sour cream. I was determined to to make it without a trip to the store, so I began to think of substitutes.
I was out of yogurt, and thought I might be stuck until I remembered that this chocolate cake recipe uses mayonnaise. I ended up subbing the mayo for the sour cream and also making a few other changes. I was pleasantly surprised to find that it was as good as ever, if not better. This cake is soft and moist and has plenty of banana flavor.
- ¼ cup butter, softened
- ¼ cup vegetable oil
- 1½ cup sugar
- 2 large eggs
- 1 cup mashed banana
- 1½ teaspoons vanilla
- ¾ cup mayonnaise
- 2 cups gluten free flour mix (I used Carol’s sorghum blend)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Using a mixer, cream together the butter, oil, and sugar.
- Add the eggs, banana, and vanilla, and mix well.
- Add the mayonnaise and mix.
- Combine the dry ingredients in a small bowl, then add, mixing until thoroughly incorporated.
- Spread the batter in a greased 9 x 13 inch pan.
- Bake at 350° for 30 – 35 minutes.
- Cool in the pan, or turn onto a rack if desired.
Gluten-Free Banana Cake
- 1/4 c. butter, softened
- 1/4 c. vegetable oil
- 1 1/2 c. sugar
- 2 large eggs
- 1 c. mashed banana
- 1 1/2 tsp. vanilla
- 3/4 c. mayonnaise (I used Kraft reduce fat w/olive oil)
- 2 c. gluten free flour mix (I used Carol’s sorghum blend)
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
Using a mixer, cream together the butter, oil, and sugar. Add the eggs, banana, and vanilla, mixing well. Add the mayonnaise and mix. Combine the dry ingredients in a small bowl, then add, mixing until thoroughly incorporated.
Spread the batter in a 9 x 13 inch pan sprayed with cooking spray. Bake at 350 degrees for 30 – 35 minutes. Cool in the pan, or turn onto a rack if desired.
This cake is good with a cream cheese or vanilla frosting. It’s also great without any. This time I used a simple vanilla glaze.
Note: I’m sure there are many ways to mash bananas, but my favorite is to put them in a small bowl and use a pastry blender to mash them.
Please add a link to your gluten free dessert (or dinner) idea.