Tuesday, February 16, 2010

Banana Cake Torte: GFDFSF & Grain-free



I've recently started experimenting with low/no-grain & low/no-sugar cooking. I decided to make a reduced-sugar, low/no-grain version of this banana cake, a family favorite. It came out yummy and quite dense; my husband said it's more like a torte than a cake.

(the pumpkin pulp is what is strained from pumpkin seed milk, but I've included possible alternatives)

Gluten-free Dairy-free Banana Torte
1/3 c. oil
3/4 c. sugar
15 drops Vanilla Crème Stevia (they have it at iHerb, too - get $5 off!) - measure over a spoon, not the bowl, in case it spills
3 large eggs
1 1/2 c. mashed banana
1 1/2 tsp. vanilla
1/4 c. mayonnaise
about 3/4 cup pumpkin pulp OR use 1/4 cup non-dairy milk & 1/2 cup nut meal or flour
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup potato starch flour
1 cup almond flour
1/2 cup chocolate chips

Mix all ingredients except flours & chocolate chips. Add flours & mix again. Stir in chocolate chips.

Pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 30 – 35 minutes. Enjoy :)

3 comments:

gfe--gluten free easily said...

This sounds delicious! Wish you had a photo, but I'm visualizing. ;-)

Shirley

Linda said...

Sounds delicious. I've been baking with bananas this week too. Thanks for linking up.

Brenna Kater, the Oceanskater said...

GFE, I'm working on getting photos of things in my blog, so I appreciate the suggestion :)