Gluten Free Banana Cake

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I’m not one to tell you a long childhood story about the recipe before getting to the gist. You can skip past the recipe for tips to make it most successful. This is a delicious gluten free cake and I got the recipe from my mom. There’s the story, enjoy!

Ingredients

  • 2 cups sugar
  • 1 cup shortening
  • 4 eggs
  • 3 ripe mashed bananas
  • 2 tsp. vanilla
  • 2/3 cup milk
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups gluten-free flour

Instructions

  • Preheat oven to 350 degrees F.
  • In a stand mixer or large bowl, mash the bananas. Add the sugar, shortening, and eggs and cream those ingredients.
  • Next add the vanilla and milk and continue to mix.
  • Add the dry ingredients (baking soda, salt and flour) last and mix on a lower speed until all ingredients are fully combined.
  • Bake in a greased sheet pan for 25-30 min.
  • Cool and Frost

For the frosting:

Ingredients:

  • 2 Tbs. Butter
  • 2 Tbs. Margarine
  • 1 tsp. Vanilla
  • Evaporated milk (or whole milk)
  • Powdered Sugar

Instructions:

  • Melt the butter and margarine together in the microwave in a medium size bowl.
  • Add vanilla
  • Begin adding evaporated milk and powdered sugar until you get a consistency and quantity that you want for your cake. I used about 1/3 c. milk and 2-3 c. powdered sugar. The icing should be easily spreadable but not runny. You can add more milk and powdered sugar to make the icing stretch further so it’s up to you. If it looks too dry, add a little milk. Too runny, add more powdered sugar.
  • Use the icing to frost your cooled cake. Serve immediately or store in an airtight container until ready to serve.

Process Photos:

1. Batter in sheet before baking. 2. Ready to come out of the oven. 3. Iced and ready to serve

Tips for this recipe:

  1. Use a gluten-free flour that contains xanthan gum or guar gum. These help with thickening and moisture. My preferred flour is Pamela’s All-Purpose flour. You can also add xanthan gum to any gluten-free flour that doesn’t already have it. Add 1 tsp. per cup of flour.
  2. Don’t over mix your batter/dough. Only mix until ingredients are just combined.
  3. Spoon the flour into the measuring cup instead of using the cup as a scoop. You don’t want to pack the flour in there.

Conclusion

I’m new to the gluten-free life, so I would appreciate any tips you have. Or, better yet, give me the gluten-free recipes you love and I’ll try them out. Thanks for reading!

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