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 spills3 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 :)
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3 comments:
This sounds delicious! Wish you had a photo, but I'm visualizing. ;-)
Shirley
Sounds delicious. I've been baking with bananas this week too. Thanks for linking up.
GFE, I'm working on getting photos of things in my blog, so I appreciate the suggestion :)
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