Anty Fay’s Banana gluten-free cake
2 to 3 very ripe bananas mashed⅓ cup melted unsalted butter , dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil1 teaspoon baking soda1 ½ cups gluten-free flour ¼ teaspoon xanthan gum , leave out if your flour already has it in itPinch salt¾ cup granulated sugar 2 large eggs , beaten 1 teaspoon pure vanilla extract
Instructions
* Preheat the oven to 350° F.
* Spray a 4 x 8 loaf pan with cooking spray.
* In a mixing bowl, mash the ripe bananas until smooth.
* Add the baking soda to the mashed bananas.
* Stir the melted butter into the mashed bananas.
* Stir in the sugar, salt, eggs, and pure vanilla extract.
* Mix in the gluten-free flour and xanthan gum(leave out if your flour already has it in it).
* Pour the batter into a greased loaf pan.
* Bake on the center rack for 50 minutes to 1 hour on 170* or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.
* Cool completely before slicing. Enjoy!
* Store in an air-tight container.
Notes
* Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
* The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
* Three mashed bananas are equal to 1 cup.
* Dairy-Free Options: Smart or Earth Balance Butter or coconut oil
* Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.
* Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
* Store in an air-tight container,
* Mama says "Check all of your labels."
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