Caramel Banana Cake ~Gluten Free~



I had another successful baking/photo collaboration with Cintia.  I made Caramel Banana Cake, but converted it to gluten free and dairy free-if you don't count the butter. Butter is fine for us.






(all photos done by Cintia Soto)

Caramel Banana Cake

(adapted from Donna Hay)                                                                                     Print Recipe

1/2 Cup          Coconut Milk, from the can
2t                    Apple Cider Vinegar 
3/4 Cup          Butter, salted and softened
1 Cup             Coconut Sugar (or  brown sugar)
3 Lrg              Eggs, room temperature
1 T                 Vanilla
2 LRG            Bananas
2 1/2t             Baking Powder
2t                   Psyllium Husk
1/2 Cup          Flaxseed, grounded
1/2 Cup          Sorghum Flour
1 Cup             All Purpose GF Flour (Flour without xanthan gum)

Caramel Sauce


  • In a small bowl combine the milk and vinegar. Let it sit while you mix everything. This allows the milk to curdle a bit. 
  • Grease and flour a round 9 inch pan. Preheat oven to 350 degrees. 
  • Mix the butter and sugar with a wooden spoon, mix till well combined.
  • One at a time mix the eggs into the butter mixture, then the vanilla. 
  • Mash the bananas in the coconut milk, add to the wet ingredients, mix well.
  • Measure all the dry ingredients into the wet ingredients bowl. Fold both together until combined.
  • Pour into prepared pan. Bake for 25 minutes or until toothpick comes out clean. 
  • Cool on rack for 10 minutes, then invert pan on a cake plate. 
  • Pour caramel and spread on cake, or spoon caramel onto sliced cake. 
  • Enjoy! 





Comments

  1. The best caramel banana cake ever!! great flavor, I will try to make it, the caramel is absolutely yummy :)

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    Replies
    1. Glad you liked it. That was so much fun!

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