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Banana Cake
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| Servings | Prep Time |
| 12servings | 15minutes |
| Cook Time |
| 28-32minutes |
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Ingredients
- 3/4cup non dairy milk
- 3/4Tbsp white vinegaror lemon juice
- 3cups all purpose gluten free flour mix with xanthan gumor regular all purpose flour
- 1 1/2tsp baking powder
- 1 1/2tsp baking soda
- 1 1/2tsp salt
- 2cups granulated sugar
- 3/4cup butter substitutemelted and cooled
- 3 eggs
- 1 1/2tsp vanilla extract
- 1 1/2cup bananasabout 4 medium, mashed
Instructions
- Preheat oven to 350°.
- Spray two 9″ round cake pans with cooking spray and line bottoms with parchment paper.
- Mix non dairy milk and vinegar together. Stir well to combine. Set aside for 5 minutes to sour. Whisk all dry ingredients together.
- In a large bowl, add the sour milk, butter substitute, eggs, vanilla extract and bananas.
- Add 1/2 of the dry ingredients to the wet and mix on low until combined.
- Add remaining dry ingredients to the wet and mix on low until combined.
- Divide batter into the prepared cake pans. Bake at 350° until cake is golden brown and a tester inserted in the center of the cake, comes out clean, about 28-35 minutes.
- Set pans on cooling rack for five minutes, then invert cake onto the cooling rack. Remove parchment paper and allow to cool completely.
- Before frosting, refrigerate cooled layers until well chilled, about 30 minutes. This will make them easier to handle.
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