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Banana Cake
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| Servings | Prep Time |
| 12servings | 15minutes |
| Cook Time |
| 28-32minutes |
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Ingredients
- 3cups all purpose gluten free flour mix with xanthan gum
- 1 1/2tsp baking powder
- 1 1/2tsp baking soda
- 1 1/2tsp salt
- 2cups granulated sugar
- 3/4cup buttermilkmay substitute sour milk, see note below
- 3/4cup butteror butter substitute, melted and cooled
- 3 eggs
- 1 1/2tsp vanilla extract
- 1 1/2cup bananasabout 4 medium, mashed
Instructions
- Preheat oven to 350°.
- Spray two 9″ round cake pans with cooking spray and line bottoms with parchment paper.
- Whisk all dry ingredients together.
- In a large bowl, mix all the wet ingredients together.
- Add 1/2 of the dry ingredients to the wet and mix on low until combined.
- Add remaining dry ingredients to the wet and mix on low until combined.
- Divide batter into the prepared cake pans. Bake at 350° until cake is golden brown and a tester inserted in the center of the cake, comes out clean, about 28-35 minutes.
- Set pans on cooling rack for five minutes, then invert cake onto the cooling rack. Remove parchment paper and allow to cool completely.
- Before frosting, refrigerate cooled layers until well chilled, about 30 minutes. This will make them easier to handle.
Recipe Notes
To make sour milk: Combine regular or non-dairy milk with one tablespoon of white vinegar. Stir and let set for five minutes before adding to recipe.
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