![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk9OrEKuCDNOX9Y6dIpYyXhQTYUeqCwK6zK4f2OsP-_M9tonGZGfY7Cl0da30rjrHMm8zhE0SN3eeg9V2VaMBFKJ1x_vPs62CfTDI-M4GBs2O0yFhm2AzqsGnqGvPR5Mnnov2AxxtCyA0/s1600/BananaCake001.jpg)
Cake:
2 cups gluten free flour blend
1 1/2 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup coconut sugar
1 cup milk
1/2 cup melted butter
1/2 cup Greek yogurt
3 large eggs, room temperature
2 teaspoons vanilla essence
3 large ripe mashed bananas
Preheat oven to 350 F
Whisk all the dry ingredients. Combine all the wet ingredients including mashed bananas and add to the dry.
Pour into a greased round 9" cake pan.
Crumble:
1/4 cup gluten free all purpose flour blend
1/4 cup coconut sugar
1/4 cup cold, diced butter
Cut butter into the flour and sugar until it resembles crumbs. Scatter over the top of the cake.
Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean.
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