Banana Bread

with

Struesel

 

 

I love banana bread, it is a dessert with lots of fruit, fiber and it's aromas fill the house with a wonderful smell of cinnamon and spice!

I rarely have over ripe bananas in the house since everyone eats them daily. When I am grocery shopping I always look for loose bananas that are packed and placed in the "quick sale" section. Surprisingly these bananas are perfect inside but the skin is bruised and people don't want the bruised ones...well

these are the ones I look for. They are reduced in price and if my family doesn't eat them right away I can make a few banana cakes and freeze them for later.

This recipe from the Everything Guide to GF Living from

Jeanine Friesen

is a light fluffy moist cake!

Not one of my kids guessed that it was Gluten Free,

a good reason for them not to try it because teenagers are just finicky eaters!

This was gobbled up in 2 days!

But I managed to take a great picture of it! I also baked it in a traditional loaf pan increasing the cooking time to 80min. and added a struesel topping for decoration. I try not to use frosting as it is more caloric.

For those of you who want frosting you can use any of her delicious choices as well as using your favourite!

I would recommend the pan in the instructions, just to reduce the baking time.

 



 

 

MOIST BANANA CAKE

 

 

This moist cake stays fresh for days on the counter. Although it doesn't require a frosting to be enjoyed, it is also tasty topped with sweetened whipped cream, or chocolate frosting



 

 

½ cup brown rice flour

1 cup sorghum flour

¾ cup gluten-free oat flour

¼ cup tapioca starch

1 teaspoon xanthan gum

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon espresso powder (optional)

½ teaspoon ground cinnamon (I used 2 tsp + 1/2 tsp all spice because I love spice)

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

¾ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

3 large overripe bananas, mashed (about 2 cups total)

2/3cup sour cream

½ cup chopped walnuts (omit for nut free cake)

Preperation

 

1. Preheat the oven to 350°F, and lightly grease one 9"

13" pan. Set aside.

2. In a large mixing bowl, whisk together the brown rice

flour, sorghum flour, oat flour, tapioca starch, xanthan

gum, baking soda, baking powder, espresso powder,

ground cinnamon, and salt. Set aside.

3. In a separate large mixing bowl, or the bowl of a stand

mixer, beat the softened butter with the granulated and

brown sugar until light and fluffy.

4. In another bowl, stir to combine the eggs, vanilla,

mashed bananas, and sour cream.

5. Pour the banana mixture into the butter/sugar mixture,

and beat until well blended.

6. With the mixer running on medium-low speed, add the

dry ingredients to the wet ingredients. Stir to combine.

Add the walnuts and stir again to incorporate them.

7. Pour cake batter into prepared pan, leveling the top

with a rubber spatula. Bake in preheated oven for

45–50 minutes, or until a toothpick inserted into the

middle comes out clean. The cake will also release

from the edge of the pan, and the top may begin to

crack slightly.

8. Remove from oven and cool completely before serving.

 

Struesel Topping:

 

6 tbsp oats

2 tsp sugar

1 tsp cinnamon

2 tbsp brown rice flour

1 tbsp margaring or butter

 

1/2 banana sliced for decoration on top

 

In a small bowl mix all dry ingredients together.  Using your fingers mash the shortening into the dry ingridients.  The mixture should look like pea sized pieces.

 

Using a tablespoon, sprinkle the mixture over the batter and place one slice at a time of banana on top of the cake, slightly press into batter.

 

*Loaf Pan: bake in a 350F for 80 min. Do not use glass or it will brown too deeply.*

 

No Oats?

No problem. If you cannot find or tolerate

oat flour, feel free to substitute it with millet

flour.

Enjoy with love!