Friday, February 1, 2013

Gluten-Free Chocolate Chip Banana Cake


It's high time that I tried another banana-chocolate chip combo. This is much like my old stand by banana chocolate chip bread, but bunt style and a bit moister. And my absolute favorite part about this ake, is it's great texture!

This recipe is adapted from the great Bette Hagman's The Gluten-Free Gormet Cooks Comfort Foods. She has a great guide to gluten-free flour mixes that is simple and has always turns out great. I made this a mini-bunt cake simply because I thought it'd look really cute. And I was right. I also made a cupcake and a mini loaf version to and they turned out perfect! 

  • 2/3 cup and 1 tbs brown rice flour
  • 2/3 cup and 1 tbs tapioca flour
  • 2/3 cup and 1 tbs arrowroot
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large very ripe mashed bananas
  • 2/3 cup buttermilk, or milk alternative (add lemon juice to milk if not using buttermilk, but recipe works best with diary milk.)
  • 1 tbs lemon juice
  • 1/2 cup butter
  • 1 cup coconut sugar (use 1 and 1/2 cups sugar if not using stevia)
  • 10 drops liquid stevia
  • 2 tbs ground chia-flax seed mix
  • 4 eggs
  • 2 tsp vanilla
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped sunflower seeds
  • 1 cup vegan chocolate chips
Preheat oven to 340 degrees. Use a greased or non-stick bunt pan. 
In a medium bowl, shift all dry ingredients. 
In a large bowl. cream sugar, stevia, and butter. Then add in ground seed mix, eggs, and vanilla. Mix well.
Add in mashed bananas and mix with an immersion blender or hand mixer if you have one (cuts down on mashing time). 

Add in flour mix a bit at a time until it's all a nice consistency. Mix for about 1 minute.
Stir in nuts, seeds, and chips.
Pour into pan and bake for 40 minutes. Bake for 55 minutes if making mini loaves.
Let cool a bit before turning over onto a plate. Powdered sugar or your favorite glaze would work well, but we just do it plain and love it. Marvel at your creation!
Now go eat!

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