I could’ve sworn I’d told you about this cake, and yet I don’t find any mention of it. So, I hope this isn’t a rerun for you.
Aunt Elsie’s Banana Cake has been a family favorite at our house for well over twenty years. I made it all the time, so, when I had to start baking wheat/gluten free, I knew this was the first cake I would try. It baked beautifully.
A few years later, I had to tweak the recipe again, this time using almond milk to replace the dairy milk and applesauce instead of eggs. The cake took each of these changes in stride, I can’t seem to go wrong with it. It still is my go-to cake when I want to bake something that I know will actually turn out. Back in the day, when the kids all lived at home, I baked it in a 9×13 pan. Now that it’s just Kevin and I, I bake it in 2 – 8×8 pans. We eat one, freeze the other. (Cake recipe below.)
Last time I baked this cake, instead of making up my usual frosting, I opted for the vegan “Miss Jones Baking Co. Cream Cheese Flavored Frosting” which Bradley and I found at Whole Foods.
I opened the container. It looked and smelled like cream cheese frosting. Stirred it up – kinda dry. The texture actually reminded me of spackling. (Check out pic below.)
Then it spread on the cake smooth as butter.
It said on the container that I might want to microwave it for 5-10 seconds. I did 9 seconds, then another 6. That softened it up and it frosted the cake nicely. The flavor works great with the banana cake. While it doesn’t taste, exactly, like cream cheese frosting, I’d say it’s close; especially when you consider there is no cream cheese, milk or butter in it! All in all, it is good, very good, and very sweet. Tastes a lot like something you’d get at a bakery. I will definitely buy this again… for my banana cake and I think I want to try it in a pumpkin roll.
Aunt Elsie’s Banana Cake (wheat free and vegan)
Preheat oven to 350 degrees.
1 ½ c. sugar
½ c. shortening
½ c. applesauce
1 c. mashed bananas (about 3)
½ c. sour milk (Add ½ tsp. vinegar to your milk alternative, let it set for awhile before using.)
2 c. flour alternative*
1 tsp. baking powder
1 tsp. vanilla
1 tsp baking soda
1 tsp. xanthan gum (Unless if your flour alternative is a pre-made mixture already containing xanthan gum.)
Cream sugar and shortening. Then add applesauce and bananas. Stir. Add milk, vanilla, flour, baking powder, soda and xanthan gum. Stir to mix. Pour batter in greased pan(s) & bake at 350 degrees.
Bake for 35-45 minutes in 2- 8×8 pans or 1- 9×13 pan, 25 minutes in layers or 50-55 minutes in loaf pan. Check if done with either a knife or toothpick, which should come out clean.
Cool before frosting.
Top with walnuts, if desired.
*(I used the flour mixture I blogged about in my 2nd post “In the Beginning: Our First Encounter with Food Allergies”. If you’re interested, the recipe for the mixture can be found at:
Miss Jones Baking Company Cream Cheese Flavored Frosting link:
Enjoy!
Thanks for stopping.
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!