YIELD: ONE 2-LAYER CAKE
If you love bananas, you’ll adore this cake. I especially enjoy it paired with a Fluffy Chocolate Frosting or Dark Chocolate Ganache.
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Ingredients
3 large very ripe bananas (peels should be brown)
⅔ cup olive oil
1 cup sugar
⅓ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1½ cups brown rice flour
¾ cup potato starch
⅓ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
2 teaspoons baking soda
½ cup plain non-dairy yogurt
3 tablespoons apple cider vinegar
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Directions
- Preheat oven to 350 °F and lightly grease and (brown rice) flour two 8-inch round baking pans.
- In a large bowl, mix up the bananas until they are well mashed.
- Beat in olive oil, sugars, and vanilla extract until smooth.
- Gradually add in the rest of the ingredients, mixing well after each addition.
- Spread batter between the two prepared baking pans and bake on the center rack for about 30 to 35 minutes, or until a knife inserted into the center comes out clean.
- Let cool in pans for about 15 minutes, then gently run a knife around the edges of the pans to release.
- Invert the cakes onto a wire cooling rack and allow cooling completely before frosting.
- Once cooled, follow the directions for Prepping and Icing a Layer Cake.
- Simply cover the tops of one cake with frosting, sandwich with another cake, and top the second layer with frosting. Store in an airtight container or cake dish for up to 3 days.
