Tender, moist, and so easy to make, this cake is great as an after-school snack or at teatime, but it also makes a fabulous easy breakfast. It reminds me of Sara Lee Banana Cake, which my mom used to keep in the freezer for those times she wasn’t baking. I was always sneaking a sliver.

　　

Ingredients

makes 1 9-inch 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

　　

Step 1

Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan and dust lightly with flour mix, tapping out any extra.

　　

Step 2

Whisk together the flour mix, xanthan gum, baking soda, baking powder, salt, and cinnamon.

　　

Step 3

Combine the rice milk, lemon juice, and mashed banana, mixing well. Set aside.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　Allergen-Free Baker's Handbook