Original Banana Snacking Cake (circa 2005)



This simple, straightforward, gluten-free banana cake is mighty tasty despite its humble unadorned appearance. If it came to a party it would be a wallflower. The shy bookworm. The sweet no one notices, lost as they are in the shuffle and glitz of more charismatic confections. She may not ever be the center of attention or the one you call upon to impress your boss, but she's the one you turn to when you need something satisfying.

And real.

And comforting.

And like lasting friendship that doesn't care about the superficial- if your shoes are out of style or your nails remain unmanicured- she is lovely sharing a mug of tea.


Original Banana Snacking Cake Recipe (circa 2005)


We decided to use up our over-ripe bananas yesterday and baked one of our favorite cake recipes for snacking- an easy banana sheet cake featuring almond meal. This is a humble no-frills cake, true. It's not fancy. And it's not photogenic. But it is moist and delicious even without frosting. Trust me, Bubela.


Ingredients:

1 1/2 heaping cups almonds- raw or blanched
1/2 cup rice or sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons GF Pumpkin Pie Spice
Pinches of fresh grated nutmeg, to taste
1/4 teaspoon sea salt
2 large happy free-range organic eggs, room temperature
1/3 cup extra light olive oil
1 1/2 cups organic light brown sugar
3 medium very ripe bananas, cut up, mashed
2 teaspoons bourbon vanilla extract (or Kosher vanilla powder)

Instructions:

Preheat oven to 350ºF. Prepare a 10x12-inch baking pan by lining it with parchment.

Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl. Add in the flour, baking soda, baking powder, sea salt and spices and whisk to combine.

In a clean mixing bowl beat the eggs till light and fluffy; add the olive oil, light brown sugar, banana mash and vanilla. Beat well to incorporate.

Add the dry ingredients into the wet mix and beat for two minutes.

Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes 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.

This fragrant cake is very moist and slightly chewy from the almond meal. It's lovely with tea for an afternoon snack. And it freezes well for future snacking. I slice and wrap each piece in foil, then store them in a freezer bag. Serves ten to twelve.

Karina's Tips:


If you are frosting the cake, line the pan with foil before you fill it. This makes it easy to remove and frost the cooled cake. To remove: lift the cake carefully from the pan by holding the foil edges on the opposite long sides and place on a cutting board/surface.

Frost with vanilla-nutmeg cream cheese frosting, if you like, and scatter chopped nuts or coconut all over the top, if desired. Place in the freezer for 30 minutes to harden the frosting (for ease in cutting). Remove the cake; cut into pieces, wrap in foil, and freeze in a large zip-loc bag or container. Unwrap before thawing so the frosting doesn't stick to the foil.



Recipe Source: glutenfreegoddess.blogspot.com

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