Gluten Free Banana Cake with 3 variations; Plain, Chocolate or Coconut

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Gluten Free Banana Cake with 3 variations; Plain, Chocolate or Coconut

We’ve been eating quite a bit of bananas lately, seems a healthy thing to have a banana with/for breakfast every day. Of course there are always going to be some bananas that end up getting over-ripe. Three bananas have been sitting on the counter staring at me this week, getting riper every day.

Banana Cake sounded really good to me so I played around until I came up with this version. You can make this cake 1 of 3 ways. First is plain, second is with cocoa and third is with coconut. May I suggest that unless you have a dislike or an allergy to coconut that you use the coconut no matter what.

The reason I suggest this is because the coconut adds bulk and as I’ve said before gluten free doesn’t measure up in cakes. The coconut adds texture and bulk to the cake but because it’s desiccated instead of the sweetened versions it doesn’t add a ton of flavor. If you like the flavor of coconut then by all means use sweetened. I didn’t include walnuts in the recipe because I assume that if you like them you don’t need me to put them in!

Something to note is you don't have to do anything different to this recipe if you use the cocoa, the recipe works with or without it.

When I made this I did use all 3 options and 1/2 cup chopped walnuts! Glazed with 1 cup powder sugar mixed with 1 tsp vanilla and about a Tablespoon of milk. Don’t over do the milk or the icing ends up too thin.

• Gluten Free Banana Cake 3 Ways
• 3 very ripe bananas, mashed
• 1 1/2 cups sugar
• 1/2 cup oil
• 1/3 cup plain yogurt or buttermilk
• 3 eggs, room temp
• 1 tsp vanilla
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sorghum flour
• 2/3 cup tapioca starch
• 2/3 cup cornstarch
• Options:
• 1. 1/3 cup cocoa
• 2. 1/2 cup desiccated coconut

Preheat oven to 350°. Grease and flour a bundt pan.

In a medium sized bowl combine the banana, eggs, sugar, oil, vanilla and yogurt or buttermilk.

In a mixing bowl combine the sorghum flour, tapioca starch, cornstarch, xanthan gum, baking powder, baking soda and salt. Mix on low until blended. Pour the banana mixture into the mixing bowl and blend on low. Scraping bowl down a couple of times, mix until just blended.

This will be a typical fairly thick banana cake batter.

Pour evenly into bundt pan. Bake at 350° for 45 minutes, test with a toothpick or a cake tester. If still gooey bake another 5 minutes.

~Thanks for reading What The Food~