Banana chocolate cake recipe & giveaway from author @DarylWoodGerber

Banana Chocolate Cake

From Daryl aka Avery:

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. 

Gluten-Free

Banana Chocolate Cake with Vanilla icing

Ingredients:

4 tablespoon oil


1 cup brown sugar


2 eggs

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

Directions:

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.

Let cool 20 minutes. Remove from pans and cool completely, at least 2 hours.

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.

ICING RECIPE

Ingredients:

(Frosts 1 cake)

1/2 cup butter (8 tablespoons)

3 cups powdered sugar

1/3 cup milk

Directions:

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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Giveaways!

Don't miss out on the fabulous giveaway on Facebook celebrating the "almost" launch of STIRRING THE PLOT! A bag filled with authors books, including all of our Mystery Lovers Kitchen authors, Kate Carlisle, Carolyn Hart, and so many more. Check out my Facebook page.

Friend Daryl on Facebook

Also, if you haven't signed up for my newsletter, here's a sneak preview of the launch prize I'm giving out to one lucky winner. I'll also be giving out sets of the first two books in the 

Cookbook Nook mysteries. Are you signed up?

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And today, I'm giving away one autographed copy of, your choice, either FINAL SENTENCE or INHERIT THE WORD plus some swag. [To US entrants only] 

 Note: if you're international, you'll have your choice of a copy of the book, unsigned. 

Leave a comment and your email so I can contact you!

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