I'm still learning about my new Gluten Free lifestyle and modifying recipes that were once loved, tried, tested and true for regular ingredients. I hadn't found an easy solution for certain favourites yet. But now I have for my banana cake/muffin/bread recipe. I couldn't believe just how easy it was too.
I have a new favourite all purpose flour mixture that I posted back in December. All I had to do was use that for the recipe, add some xanthan gum and let it sit for a while before popping it into the oven. This is one for the books if you love banana cake/muffins/bread. Especially if you like a nice moist cake that will be devoured by days end (if you're not careful).
I'd post a picture but my family ate it before I had the chance to get a photo. My husband (who can be quite skeptical about the taste and consistency of the GF CF recipes) said he couldn't tell that it was GF CF. I amazed him yet again.
Here's the recipe:
2 eggs (room temperature)
1/2c CF ghee, CF shortening, margarine or regular butter if casein isn't an issue
1/2c Almond Breeze, or other milk substitute or milk again if milk isn't an issue
1tsp vinegar (add it to the milk now and let it sit at least 5 minutes)
3 very ripe bananas
1/2c white sugar
1/2c brown sugar (I use sucanat)
2c all purpose flour mixture (- if you're not GF just use regular baking flour and NO xanthan gum)
2tsp baking powder
1tsp baking soda
2tsp xanthan gum
In a large bowl -
1. Peel and mash the bananas
2. Add sugars and mix well
3. Add the eggs and mix well
In a separate bowl
4. Combine all dry ingredients and sift a couple of times to be sure they're well mixed
5. Mix dry ingredients into wet about 1/3 at a time and mix well
6. Add the milk and the vanilla and mix well
7. Let mixture sit covered with a moist cloth for at least 30 minutes and at most 1.5 hours this allows the xanthan gum and baking soda and powder to do their thing and make the cake fluffier.
Pre-heat the oven to 350F
Now for the tough part - decide which type of desert you are making and pour into 9x13 pan, muffin tins or bread pan.
For the 9x13 cake it takes about 30 minutes at 350F
The bread and muffins are around the same but make sure you test with a tooth pick before removing from the oven for good. You want to be sure the tooth pick comes out clean in several areas of the muffins, bread or cake as it could 'look' cooked in one spot but not be on the other side of the item. (I ran into this problem when I made a double batch in a larger cake pan - I think my oven cooks hotter on one side too).
If you want to ice the cake or muffins let them cool completely before making an icing of your choice. They freeze well too but I've never had the muffins in the freezer for longer than about a month. They're too tasty to leave sitting around.
There you have it. SOOOOO tasty. Let me know if you enjoy them. I'll see if I can get pictures next time we make them.