Go Bananas Over
BANANA NUT CAKE
No Added Fat, Sugar-Free, Wheat-Free, Low Gluten & Gluten-Free .
Utensils needed: One bowl, spoon, fork, measuring cups, 11 x 7 glass baking dish.
Preheat Oven 325° F
1 large egg
1 tablespoon unsweetened applesauce (mix with spoon)
1/2 cup honey
1 teaspoon vanilla extract (mix)
2 cups ripe bananas peeled & mashed (tap cup to settle contents)
1-1/4 cups brown rice flour (Bob's Red Mill)
1 cup spelt flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon salt
1/2 cup purified water (mix)
1 cup chopped walnuts (black walnuts are great or regular walnuts or nut of
choice)
Mix
Note:
For gluten-free, use imitation vanilla, omit spelt flour and use all brown rice flour. For low salt, omit salt.
Follow recipe in order given and mix when directed. Pour batter into 11 x 7
glass baking dish lightly sprayed with Pam spray. Bake at 325° for 25
minutes. Turn oven off and check in 5 minutes by inserting a knife (should be
done). If not done, check every 5 minutes until inserted knife comes out clean.
Do not over-bake. Cool 30 minutes.
Does not need icing. Best if eaten within 24 hours.
Store in airtight container or cover baking dish. Freezes well.
Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.