This moist cake stays fresh for days on the counter. Although it doesn’t require a frosting to be enjoyed, it is tasty topped with sweetened whipped cream, or chocolate frosting.
Ingredients:
Serves 15
- ½ cup brown rice flour
- 1 cup sorghum flour
- ¾ cup gluten-free oat flour or millet flour
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 large overripe bananas, mashed (about 2 cups total)
- 2/3 cup sour cream
- ½ cup chopped walnuts (omit for nut-free cake)
Directions:
- Preheat the oven to 350°F, and lightly grease one 9” x 13” pan. Set aside.
- In a large mixing bowl, whisk together the brown rice flour, sorghum flour, oat flour, tapioca starch, xanthan gum, baking soda, baking powder, espresso powder, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugar until light and fluffy.
- In another bowl, stir to combine the eggs, vanilla, mashed bananas, and sour cream.
- Pour the banana mixture into the butter/sugar mixture, and beat until well blended.
- With the mixer running on medium-low speed, add the dry ingredients to the wet ingredients. Stir to combine. Add the walnuts and stir again to incorporate them.
- Pour cake batter into prepared pan, leveling the top with a rubber spatula. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. The cake will also release from the edge of the pan, and the top may begin to crack slightly.
- Remove from oven and cool completely before serving.
I just made this! Oh my goodness! This is so delicious! I always love your recipes.
Awesome!! Thanks, Kate, I appreciate that!
Could I use greek yogurt instead of sour cream?
Absolutely, shouldn’t be a problem!
Oh Jeanine!! This cake looks and sounds amazing. I am totally going to try this one… I have a ton of ripe bananas right now! Great recipe!
Kim
Thanks, Kim! Hope your boys enjoy it!
can I make anything Gluten-free that does not call for sorghum, xantham gums or any starches because I can not find any in the country I am living in?
Oh, Debbie, that’s a tough one! Sorghum is also called Jowar in some countries. I haven’t heard of xanthan or the starches being unavailable before though. Hmm…
Here is a list of gluten-free treats that anyone can make, no special flours necessary, maybe you can find something there? http://www.thebakingbeauties.com/2011/12/simple-gluten-free-treats-that-anyone-can-make.html
This is one of the best cake recipes i have ever eaten! Our whole family of 6 is devouring this cake. It won’t last more than a day, I’m afraid. THANKYOU
That’s a great way to start the day, Thanks, Pam!
Could I make this same cake using pumpkin puree? I’d also love an apple cinnamon cake using this recipe..
Do you have any suggestions for how to make those 2 cakes?
I haven’t tried making the cake either way, but I would think that using pumpkin puree in place of the banana, and adding some pumpkin spices would make a pretty good pumpkin cake.
For the apple one, maybe 1 1/2 cups of apple sauce in place of the banana, and some cinnamon & nutmeg? I’m not sure, since those would both need some playing around with. They sure sound good though!
I made the cake into applesauce cake and it is just as yummy as the banana! I followed your suggestion and replaced the banana with 1 1/2 cups unsweetened applesauce. I also added 2 tsp. apple pie spice. (I omitted the cinnamon called for in the banana recipe.) YUM!!!
Any suggestions on what to substitute the sour cream for so it’s a dairy free banana bread?