Here is my version of gluten free Banana Cake. It’s an Anne Lindsay recipe modified from her cookbook “Lighthearted Everyday Cooking”. These cookbooks are excellent and have stood the test of time for our family. They were originally published in the 1990s and we still cook recipes out of them today.
The original Banana Cake recipe is more low fat and calls for an orange flavored icing. I do not like the icing because it makes the cake too sweet for my tastes. But if you like sweet, go ahead and add an icing on top.
I replaced my gluten free flour mix for the equivalent amount of wheat flour and it worked fine. I also replaced buttermilk with sour cream. I had some sour cream that needed to be used up.
I buy my bananas from the over ripe bananas at the grocery store for half price and put them directly in the freezer in their skins when I come home. When I need them I thaw them in the microwave for 1 minute each, cut the end off with a pair of scissors, and squeeze the soft, thawed banana out into a bowl or measuring cup to mash.
1/4 c. butter
3/4 c. white granulated sugar
1 tsp. vanilla
1 c. mashed ripe bananas (about 3)
1 tsp. grated orange rind
2 c. gluten free flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. sour cream (light)
Cream butter and margarine. Add eggs, vanilla, and ripe bananas. Mix well.
In separate bowl mix orange rind, flour, baking powder, and baking soda. Add alternately with sour cream, one third flour followed by one half sour cream, repeat, starting and ending with flour.
Line bottom of a 9″ round cake pan with wax paper cut to shape of the pan bottom. Bake for 40 minutes in 350 F (180 C) oven. Check center by pressing on it and seeing if it springs back. Cool approximately 10 minutes before removing from the pan. Let cool.