Banana Coffee Cake (GF, DF, EF)

Thanks, Sharon of the Yahoo Group FoodAllergyKitchen, for this recipe!

Ingredients:

topping:
1/2 cup millet flour
1/4 cup tapioca flour
1/2 cup brown sugar
1 tablespoon cinnamon
6 tablespoon (dairy-free)margarine, softened (I used Earth Balance)

cake:
1 tsp cinnamon
2-1/2 cups millet flour mix (see Note)
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp xanthan gum
3 mashed ripe bananas + oil to make 1-3/4 cups
1 tsp vanilla extract
1/2 cup brown sugar

Directions:

Preheat oven to 325. Oil an 8 x 11 inch pan. Mix first 4 topping ingredients, and cut in margarine to make crumbs. In a large mixing bowl, sift first 6 cake ingredients. In a small bowl or 4-cup measuring cup, mix bananas, oil, vanilla and sugar. Mix banana mixture into flour mixture. Batter will be thick. Spread into pan, cover with topping. Bake for 35 minutes or until done.

Note: For a millet flour mix I use a mix of 1 cup millet flour, 1 cup tapioca flour, 1 cup cornstarch and 1 tbs potato flour. I make a lot of this ahead of time and store it in the fridge to use in recipes.

Both my nonallergic husband and I thought this cake came out great. I used a millet mix in this recipe. If you can use wheat flour, you could use that instead and leave out the xanthan. I also find that rice flour and millet flour can be good substitutes for each other, although the amount of liquid may need a bit of adjustment, depending on the grind of the rice flour.

See other recipes submitted by Jenifer