Banana-Nut Cake
Ingredients
- 1 1/2 cups sorghum flour
- 3/4 cup potato starch
- 1/2 cup white rice flour
- 3/4 cup sugar
- 1/2 cup rice syrup
- 2 teaspoons xanthan gum
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup + 1 tablespoon vegetable shortening
- 4 tablespoons butter
- 7oz 2%-5% milk fat greek yogurt
- 2 eggs
- 2 egg whites
- 3 mashed ripe bananas
- 2/3 cup finely chopped nuts (optional)
Directions
- Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).
- Bake oblong 40 to 45 minutes, layers 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
- If desired, frost cake with Seven-Minute Frosting.
Source: Betty Crocker’s Cookbook - 1972, Page 100.
Modified to be wheat free.