Banana Cake
- 3 cups Basic Gluten-Free Flour Mix (page 19)
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons double-acting baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup rice milk
- 2 teaspoons freshly squeezed lemon juice
- 4 ripe bananas, mashed (about 2 cups)
- 1/2 cup plus 2 1/2 tablespoons dairy-free, soy-free vegetable shortening
- 1 1/2 cups firmly packed light brown sugar
- 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350F.
- Grease a 9 by 9-inch baking pan and dust lightly with flour mix, tapping out any extra.
- Whisk together the flour mix, xanthan gum, baking soda, baking powder, salt, and cinnamon.
- Combine the rice milk, lemon juice, and mashed banana, mixing well.
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 2 minutes.
- Add the light brown sugar, mix, then add the egg replacer and vanilla.
- Beat well until completely combined, about 2 minutes.
- Sift in the flour mixture in three batches, alternating with the rice milk/lemon juice/banana mixture, beginning and ending with the flour mixture.
- Mix until fully combined, about 30 seconds.
- Pour into the pan and smooth the surface.
- Bake in the center of the oven for 45 minutes, or until the top is golden and a skewer inserted into the center of the cake comes out clean.
- Rotate the pan halfway through the baking time.
- Let cool completely in the pan on a cooling rack.
- Once room temperature, cover with a large plate, invert the cake onto the plate, then reinvert onto the rack or serving plate.
- Store covered or wrapped at room temperature.
flour, xanthan gum, baking soda, doubleacting baking powder, salt, ground cinnamon, rice milk, freshly squeezed lemon juice, bananas, vegetable shortening, brown sugar, egg replacer mixed, vanilla
Taken from www.epicurious.com/recipes/food/views/banana-cake-379129 (may not work)