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coffeebuddha in commfornoms

gluten free flour mix and Thai-style banana cake

This was originally posted July 13, 2011 to my personal journal.

If you're going to do gluten free baking, then finding the right flour mixture is essential. I have a couple different ones that I like to keep at the ready, but the one I use the most is the featherlight mix that I found in The Gluten-Free Gourmet Cooks Comfort Foods cookbook. I make a lot of quick breads and, as I've mentioned before, they actually come out better with this flour than 'real' flour.

Featherlight Rice Flour Mix

1 part rice flour
1 part tapioca flour
1 part cornstarch
1 tablespoon per cup potato flour

Now for a recipe.

We tend to buy more bananas than we can eat before they go bad, as evidenced by the three inedible ones I found this morning, but since brown bananas make for good baking that's usually okay. Banana bread is pretty much a staple, but I've never been a huge fan of it. I decided to try something a little different, so I hit up the internet and found a banana cake recipe that looked like fun.

Thai-style Banana Cake

Cake Ingredients:
1/3 cup coconut oil (or substitute butter or healthy vegetable oil)
1 egg
2/3 cup white sugar
1 tsp. vanilla
1 cup regular or lite coconut milk (or substitute soy milk or regular milk)
1 medium banana
1 1/2 cups flour mixture or regular all purpose flour
1 1/2 tsp. baking powder
pinch salt

Sauce Ingredients:
1 medium banana
1/2 cup brown sugar or natural syrup (like maple syrup)
1/3 cup boiling water

I don't keep coconut oil around the house and I didn't want to wait for the butter to soften to room temperature*, so I used vegetable oil. I also substituted agave nectar for the white sugar, added an extra banana to the cake batter, and used lite coconut milk.

Preheat the oven to 350F and grease a cake pan. I use an eight inch square pan.

I've had a completely devoted love affair with my standing mixer ever since I got it at Christmas, so I pulled it out to use. I added all the wet ingredients first, mixing until the bananas were beaten smooth in the mixture. If you're mixing by hand, you can mash the bananas first and then stir or whisk until smooth.

Once the wet ingredients were mixed, I added in the dry about a half cup at a time. The batter will be runny, but that's okay. It's supposed to look like that. Pour your cake batter into the prepared pan and set it aside.

Next you're going to prepare the sauce. If you have a food processor, just throw everything in and blend until smooth. Otherwise, mash the bananas, stir in the brown sugar, then pour the hot water over the mixture and mix until smooth. Banana lumps are okay if you can't quite get rid of them. Take the sauce and drizzle it over the cake batter. As your cake bakes, it'll rise and the sauce will be marbled inside of it. Well, theoretically. This is really more like a half cake, half pudding, so really the inside of your cake will be slightly more goo-like. But goo is delicious, so I wouldn't complain about that.

By now your oven should be properly heated--if it isn't, you probably have a crap oven and I feel sad feelings for you--so you can toss the cake in for 60 minutes or until the top is golden brown and the sides are pulling away from the pan. Don't try the toothpick trick, because, again, goo.

Serve with ice cream. Or maybe rum. It tastes like it should have rum. Ooo! Ooo! Maybe make a rum/ice cream sauce? Is that a thing? It should be a thing. I'm going to make it a thing.

*Cakes turn out best if all your ingredients are at room temperature. There's a whole long scientific reason behind this, but all you really need to know is that you should do it.