Banana Cinammon Snacking Cake
Using Arrowhead Mills wheat free flour adds a slightly gritty, but not unpleasant texture to this traditional recipe. Works well as cupcakes too.
Non-stick vegetable oil spray
1 1/2 c Arrowhead Wheat-Free All purpose flour
1/2 c Sugar
2 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1 c Plain goats-milk yogurt
1 c Mashed ripe banana
2 tb Vegetable oil
1 1/2 tsp Ener-G egg replacer (in 2 tbs warm water)
1 ts alcohol-free Vanilla extract
Preheat oven to 375 degrees. Spray 9" square baking pan with vegetable oil spray. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Whisk together yogurt, banana, oil, egg and
vanilla in medium bowl. Pour over dry ingredients and stir gently until just blended. Do not overmix. Spread batter in prepared pan.
Bake until top of cake is light brown and edges begin to pull away from sides of pan, about 20 minutes.
Cool cake in pan on rack 10 minutes. Loosen sides of cake with spatula and turn out onto rack. Invert cake right side up and cool completely.
Transfer to plate. Sprinkle lightly with powdered sugar.
See other recipes submitted by Alysha Taylor