Gluten-Free Polenta Cake

Gluten free polenta cake with bananas
Delicious, moist gluten-free polenta cake.

I've been craving polenta cake. Don't ask me why. Okay, ask me. It was the lemon polenta cake in the movie Dinner with Friends. Such a cake! And I didn't have any lemons on hand. But I did have a few ripe bananas. So I thought, Why not make a banana polenta cake? How bad could it be?

Turns out, not bad at all! I used my Banana Snacking Cake recipe as a starting point. The cake was tender and sweet with a big banana flavor.


Polenta Cake Recipe with Bananas

Polenta or stone ground cornmeal makes this tender sweet cake recipe not your average boring gluten-free. We've really enjoyed this as a side bite to spicy stews and chili. Sometimes we even grill slices with a dab of olive oil. This tender cake (terrific for kids) can be GF/CF with a dairy-free self-rising GF flour mix, and coconut milk.

Ingredients:

1 1/4 cups Pamela's Ultimate Baking Mix *or your own self-rising gluten free baking mix - see Cook's Notes
1 cup Bob's Red Mill Gluten-Free Polenta
1/2 teaspoons baking powder
1/4 teaspoons sea salt
3 large free-range organic eggs, room temperature* see notes for egg-free
1/2 cup light vegetable or extra light olive oil
1 3/4 cups packed organic light brown sugar
3 very ripe medium bananas, mashed into puree (about 1 cup)
1/3 cup coconut milk, milk, or other non-dairy milk
2 teaspoons bourbon vanilla extract

Instructions:

Preheat oven to 350ºF. Prepare a 10 x 13" baking pan by lining it with greased parchment.

In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside.

In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same.

Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully.

Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.

Cool the cake completely on a wire rack- if you can resist. I couldn't, and ate a piece while it was still warm. It was fabulous with a mug of hot tea.

When the cake is cool, cut and slice into squares for wrapping and freezing, if you wish.

Makes 12 to 15 squares.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:


If you do not use Pamela's Ultimate Baking Mix substitute your own gluten-free baking mix, or use your favorite gluten-free flour combo and add for each cup of flour:

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of xanthan gum or guar gum
1/4 teaspoon salt


We made this cake egg-free by substituting the three eggs with Ener-G Egg Replacer for 2 eggs, mixed with warm water; and adding two extra tablespoons liquid. 


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