Ripe bananas were calling. Begging to be a part of some grander life affirming tastebud tingling scheme. But do readers really need another banana cake recipe? I pondered, slurping cold coffee. Conclusion?
Karina's Banana-Blueberry Muffin Cake Recipe
It's almost a pound cake, this cake. And kinda like a blueberry muffin textured coffee cake. Best of all it is moist and so darn tasty you won't believe it's vegan and gluten-free. I'm serious. A perfect cake for your GFCF angel. Or brunch with friends.
3 medium ripe organic bananas, mashed into puree (1 liquid cup)
3 free-range eggs - or - Ener-G Egg Replacer for 3 eggs- whisked with hot water till frothy
1 tablespoon bourbon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon organic raw agave nectar or honey
1/2 cup light olive oil or organic coconut oil
1 1/3 cups organic light brown sugar
1 cup GF buckwheat flour (or mix of GF oat, millet or brown rice flour)
1 cup sorghum flour
1/2 cup potato starch (not flour) or tapioca starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 heaping cup organic wild blueberries
Preheat oven to 350ºF. Prepare a Bundt® cake pan by rubbing a little oil in it.
In a mixing bowl, beat together the wet ingredients- bananas through oil. Whisk together the dry ingredients (flours through spices) and add them to the wet.
Beat till smooth and sticky. Add in the blueberries by hand.
Scoop the batter into the prepared Bundt® cake pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes (mine took a full 50 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through the middle.
Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Recipe Source: glutenfreegoddess.blogspot.com
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Though I usually report that vegan and gluten-free cakes are best eaten the day they are baked, we did something different with this recipe.
When the cake was cooled and released from the pan I wrapped it tightly and stored it in the refrigerator overnight- as an experiment. The next morning it was moist and delicious and sliced up beautifully. So you could definitely make this cake ahead of time for company the next day- and it will be delicious.
I've also made this cake using Ener-G Egg Replacer for 3 eggs, whisked with Hemp Dream- vanilla. Hemp milk adds moisture to the batter, so if you need a moisture boost, try hemp milk.
As for the bananas- some readers report back with problems in banana cake recipes- and it boils down to the size of the bananas (larger bananas will make more liquid). I used three medium bananas. If your bananas are large, you might try using two.
This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.
And yes, I bet this recipe would also make for some tender cupcakes-muffins. They'd probably bake up in about 18-20 minutes or so.
One last tidbit:
For readers looking for an excellent resource on dairy-free living- have you checked out the new cookbook and reference guide to cooking and baking without dairy titled Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living?
It's chock full of valuable information and recipes- especially for those new to living without milk casein, whey and lactose. The author is Alisa Fleming; her website is Go Dairy Free.