Tender, moist, and so easy to make, this cake is great as an after-school snack or at teatime, but it also makes a fabulous easy breakfast. It reminds me of Sara Lee Banana Cake, which my mom used to keep in the freezer for those times she wasn’t baking. I was always sneaking a sliver.
Recipe information
Yield
makes 1 9-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan and dust lightly with flour mix, tapping out any extra.
Step 2
Whisk together the flour mix, xanthan gum, baking soda, baking powder, salt, and cinnamon.
Step 3
Combine the rice milk, lemon juice, and mashed banana, mixing well. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 2 minutes. Add the light brown sugar, mix, then add the egg replacer and vanilla. Beat well until completely combined, about 2 minutes.
Step 5
Sift in the flour mixture in three batches, alternating with the rice milk/lemon juice/banana mixture, beginning and ending with the flour mixture. Mix until fully combined, about 30 seconds. Pour into the pan and smooth the surface.
Step 6
Bake in the center of the oven for 45 minutes, or until the top is golden and a skewer inserted into the center of the cake comes out clean. Rotate the pan halfway through the baking time.
Step 7
Let cool completely in the pan on a cooling rack. Once room temperature, cover with a large plate, invert the cake onto the plate, then reinvert onto the rack or serving plate. Store covered or wrapped at room temperature.
