Banana Chocolate Cake
Giveaway today. Read on...
Last week's winner by random number: Tracy! Congrats!!
* * *
I had my stepson and his wife and their cute boys over for a swim day (they call me Didi) and the kids saw I had a cake on the counter under a dome. They don’t often get sugar. Special occasions only. Birthday parties and such. That’s okay by me. I have the goodies around for my coffee breaks in the morning. A writer needs fuel.
I told them it was gluten-free, and they yelled out that they didn’t care. They wanted some. Now! Their mother, a darling woman, was quite tolerant and said since there were no parties that day and they had been swimming, they earned the cake.
Now Miles, the oldest, doesn’t really like icing. But he ate every bite. What a hit. They wanted to take it home.
Um...I didn’t let them.
By the way, they love Sparky!! And he dances now, on command. So that really makes them happy.
Banana Chocolate Cake with Vanilla icing
4 tablespoon oil
1 cup brown sugar
3 ripe bananas, mashed
1 teaspoon gluten-free Vanilla or Vanillin
2 tablespoons milk
2 tablespoons vinegar
2 cups gluten-free flour (I use sweet rice flour, potato starch and tapioca starch mix)
½ teaspoon Xanthan gum
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
½ cup chocolate chips or nuts (if desired)
icing recipe below
Preheat oven to 350 degrees.
In bowl, mix oil, sugar, eggs, bananas, vanilla, milk, and vinegar.
Add in gluten-free flour, xanthan gum, cinnamon, baking soda, and baking powder.
Stir well. If desired, add chocolate chips or nuts.
Pour into 2 8-inch cake rounds rubbed or sprayed with oil. Bake for 25-30 minutes or until toothpick comes out clean.
Set one cake round on a cake plate. Frost with 1/2 of the icing. Place the other round (puffy side up) on top. Frost just the top of the cake with the remaining frosting.
Best if served at room temperature.
(Frosts 1 cake)
1/2 cup butter (8 tablespoons)
3 cups powdered sugar
1/3 cup milk
Mix all the ingredients until creamy using a mixer, whipping on high. (May be stored in airtight container for up to 2 weeks.)
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