I had not baked a banana cake in a long time and felt like baking one; that too a gluten free version. I’m really into gluten free baking these days and honestly, you will not be able to tell the difference, unless you’re told so!
I also prefer to follow a recipe that has multiple flours put together, that can be compared to a gluten free flour blend. I had tried using gluten free flour to bake a cake, but it didn’t quite turn out well. Ever since then, I’d rather go thru the long route, and bake gluten free cake/muffin/cupcake using multiple types of flour.
This gluten free banana cake is super moist and honestly you should give this a try 😊.
- Unsalted butter – 113 gm, softened
- Granulated sugar – 70 gm
- Brown sugar – 100 gm
- Overripe bananas – 3, mashed
- Eggs – 2, large
- Pure vanilla extract – 1 tsp
- Sorghum flour – 138 gm
- Potato starch – 51 gm
- Tapioca starch – 28 gm
- Baking soda – 1 1/2 tsp
- Salt – ½ tsp
- Xanthan gum – 1/2 tsp
- Preheat oven to 350 degrees F. Line a 8.5″x4.5″x3″ loaf pan with parchment paper, so that the paper sticks up the two long sides of the pan. Set aside.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar.
- In a separate bowl, mash the bananas, and stir in the eggs and vanilla.
- Pour the banana mixture into the butter/sugar bowl and stir until fully combined.
- In a separate bowl, whisk together the sorghum flour, potato starch, tapioca starch, baking soda, salt, and xanthan gum.
- Add the dry ingredients to the wet ingredients and stir just to combine.
- Pour the batter into the prepared baking pan.
- Bake in the middle of the oven for about 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the top of the loaf looks to be getting too dark, cover the top loosely with aluminum foil.
- Allow to sit for 5 minutes before lifting the loaf out of the pan onto a wire cooling rack. Let the loaf cool completely before wrapping in plastic wrap. It can be stored on the counter or in the fridge.