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Frosted Banana Spice Cake




Source of Recipe


Gluten Free Goddess Blogspot


Recipe Link: http://glutenfreegoddess.blogspot.com/2006/01/frosted-banana-cake.html

List of Ingredients




1 1/2 cups almonds
1/2 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Apple Pie Spice
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large eggs
1/3 cup canola, safflower or extra light olive oil
2 tablespoons honey
1 1/3 cups light brown sugar
4 medium very ripe bananas, cut up and mashed into puree
1 1/2 teaspoons vanilla extract

Apple Nutmeg Icing:

1 1-lb. box confectioner's (powdered) sugar
1/2 cup unsalted butter [or GFCF margarine]
2-3 tablespoons natural apple juice* as needed
1 1/2 teaspoons vanilla extract
2 dashes of nutmeg

Recipe



Preheat oven to 350 degrees F. Prepare a 9 x 13" baking pan by lining it with greased foil or parchment.

Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl. Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.

In a clean mixing bowl beat the eggs; add the oil, honey, brown sugar, banana puree and vanilla. Beat well. Add the dry ingredients into the wet, and beat for two minutes.

Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, yet still be moist inside. Cool the cake completely on a wire rack before frosting.


Simple Apple-Nutmeg Icing

*To achieve a more concentrated apple flavor, heat the apple juice or [apple cider] in a small saucepan and lightly simmer until it reduces and thickens into a light syrup.

Pour the sugar into a mixing bowl and add the butter with 2 tablespoons of the juice. Start beating and continue to beat to incorporate the butter and juice. Add more apple juice a teaspoon at a time, until you achieve the consistency you like. Crank up the mixer and beat the heck out of it until the frosting is smooth and glossy.

Frost the cake [we removed it from the pan and placed it on a cutting board first].

Sprinkle the icing with chopped nuts, if you like.

Chill it briefly in the freezer before slicing and wrapping the pieces for freezing.

This cake is very moist and slightly chewy.

Cook's Notes: Gluten free cakes keep best [beyond the first day] when wrapped and frozen in a large zip lock freezer bag. Unwrap before thawing at room temperature.

Makes 15 pieces.