Tuesday, March 19, 2013

Banana Bread Snack Cake - 8 x 8

This is easy, fairly fast, has a few options, and will last beyond the second day if you pop it in the frig!  I still want to try coconut oil with the vinegar/almond milk option to see how dairy-free works...so that update will follow.  Eventually...

BANANA BREAD SNACK CAKE - I used a sprayed 8x8 Pyrex dish

1/4 cup unsalted butter, room temp    Cream together butter, sugars, and
1/2 cup sugar                                           vanilla.
1/4 cup brown sugar 
1/2 tsp vanilla

2 eggs            Add to creamed mixture, one at a time, until incorporated.

3-4 bananas, mashed (3 if large, 4 if not)    Add to above mixture.
3/4 cup buttermilk

1/2 cup + 2 T sorghum flour        Combine all dry ingredients.  Blend into
1/2 cup tapioca starch                            creamed mixture.
1/4 cup superfine brown rice flour
1/4 cup almond flour (or teff works here, too)
3/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon (or more or with other spices or none at all, your call) 

Preheat oven to 325 degrees F.  Spread batter evenly in pan; bake approximately 50 minutes.  Check at 45 minutes...and bake til you get a clean toothpick! 

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