Wednesday, September 17, 2014

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. 

Banana Chocolate Cake with Vanilla icing


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


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.



(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.)


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?

Sign up for the mailing list 

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!


Friend Daryl on Facebook
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Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.

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  1. I would choose to read this book on the cover alone, though I know I love your writing. Ronnalord(at)msn(dot)com

    1. Aw, Ronna, thanks! Isn't Tigger in the witch hat cute?

      Daryl / Avery

  2. I'm very happy that I came across several of the mystery writer blogs. They have exposed my to authors that I was not familiar with. As a result I've now expanded my list of "New to me" authors and their works. You are one of them and I've been enjoying your works.

  3. The cake recipe looks yummy! Thank you for sharing. I have started reading your Cheese Shop Mystery series which I have enjoyed. I am looking forward to the Cookbook Nook Mystery series. The covers are adorable! I would like to be entered in the contest for the Final Sentence, please. Thank you. My addy is myrifraf @

  4. Your Cheese Shop mysteries top my list of favorite series. Not only are the mysteries enjoyable, I really like learning about cheese.

    I am also enjoying The Cookbook Nook series, and I agree the cover for your latest is fantastic.
    lynettek51(at)yahoo(dot) com

    1. Ilk10, so glad I'm able to help you learn more about cheese. Let's thank all my mentors for that, too. It's been a wonderful education for me.

      Daryl / Avery

  5. I can't wait to try this cake! I have two "use it or lose it" bananas and one just about at that point at home.

    harbingerdc @

    1. That's it with bananas, right? If they go, ugh! Love them when they're just perfect. But when the reach the "dark side," they're perfect for a cake.

      Daryl / Avery

  6. I've never baked anything gluten free but the cake looks good.
    sgiden at verizon dot net

    1. Sandy, it's really easy. Much more so now that there are mixes and GF flour basics on regular grocery shelves!

      Daryl / Avery

  7. Yum sounds so good always looking for good gluten free recipes. I love this series too.

    1. Deb, you won the giveaway by random number pick! I'll email you to get more details. Congrats!!


  8. Sparky is adorable!
    And the cake looks positively yummy.
    Looking forward to the next book.

    1. Thanks, Libby. Sparky has been a wonderful companion this past year! Keeps me on my toes!!

      Daryl / Avery

  9. Thank you so much for all the gluten free recipes that you share. So many in my family either have to or choose to eat gluten free that figuring something to make for family gatherings can be a challenge. But this looks like something that most if not all would enjoy. Thank you also for writing such amazing books. Love each one that I've read and looking forward to (hopefully) many more.