Banana Cake

Name: Banana Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 large very ripe bananas (peels should be brown); 2⁄3 cup olive oil; 1 cup sugar; 1⁄3 cup Brown Sugar; 1 tsp. vanilla extract; 1 tsp. salt; 11⁄2 cups brown rice flour; 3⁄4 cup potato starch; 1⁄3 cup tapioca flour; 1 tsp. xanthan gum; 2 tsp. baking powder; 2 tsp. baking soda; 1⁄2 cup plain non dairy yogurt; 3 tbsp. apple cider vinegar

Preheat oven to 350°F and lightly grease and (brown rice) flour two 8-inch round baking pans.

Cook1 h 30 min
Total1 h 30 min
Serves2
LevelIntermediate

Dinner Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

3 large very ripe bananas (peels should be brown)
2⁄3 cup olive oil
1 cup sugar
1⁄3 cup Brown Sugar
1 tsp. vanilla extract
1 tsp. salt
11⁄2 cups brown rice flour
3⁄4 cup potato starch
1⁄3 cup tapioca flour
1 tsp. xanthan gum
2 tsp. baking powder
2 tsp. baking soda
1⁄2 cup plain non dairy yogurt
3 tbsp. apple cider vinegar

Method

Preheat oven to 350°F and lightly grease and (brown rice) flour two 8-inch round baking pans.
In a large bowl, mix up the bananas until they are well mashed. Beat in the olive oil, sugars, and vanilla extract until smooth. Gradually add in the rest of the ingredients, mixing well after each addition. Spread batter between the two prepared baking pans and bake on the center rack for about 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool in pans for about 15 minutes, then gently run a knife around the edges of the pans to release. Invert the cakes onto a wire cooling rack and allow to cool completely before frosting. Once cooled, follow the directions for Prepping and Icing a Layer Cake. Simply cover the tops of one cake with frosting, sandwich with another cake, and top the second layer with frosting. Store in airtight container or cake dish for up to 3 days.