Gluten-Free Polenta Cake

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


Sweet Banana 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.

Karina's Gluten-Free Polenta Cake Recipe with Bananas


Recipe posted September 2006.

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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