Thursday, February 12, 2009

Gluten-Free Banana Loaf Cake

Hello, and I'm sorry I've been gone so very long! But now I'm back, and with a delicious recipe for Banana Loaf Cake from the back of a bag of Pamela's Baking & Pancake Mix. It turned out perfect, and was gone about 30 seconds after my kids got their hands on it.

Gluten-Free Banana Loaf Cake

4 TBSP butter, melted
2 Eggs, beaten
1 3/4 Cups Pamela's Mix
1/2 Tsp Salt (I thought it could've done with just a 1/4 Tsp)
1/2 Cup Sugar
2 VERY brown bananas (mine were black)
1 Tsp Vanilla

Melt the butter and add it at the bottom of the bowl, then whisk in the eggs quickly making sure they don't cook from the melted butter. Add the remaining ingredients and mix with whatever mixing contraption you prefer. This will be a very thick mixture, and you will ask yourself... don't I need some liquid? But no, you don't. Just trust me.

Dump all of this into a greased or sprayed 8x4 loaf pan and cook at 350 degrees for about 60-75 minutes. Mine took about 75 minutes total. The result is a wonderful rich, soft loaf cake that tastes excellent with some butter spread acrossed it.

This is such an easy and delicious cake that is great morning, noon, or night. I hope you can enjoy this with your family as much as I did with mine!

1 comment:

Anonymous said...

I literally just had some of this banana loaf cake. Oh my goodness. It was amazing. AND it would be gone by now, but I have to save some for my little sister who is in school. darn. haha It is delicious!