One of the very first "from scratch" cakes I made as a young teenager, was Banana Walnut Cake with Vanilla Cream Frosting.  Over the years, this recipe was my standby recipe whenever there were ripe bananas in the house.  I have not looked at that recipe in years. 

Here it was, all stained, printed out on a recipe card - I think the original recipe came from Home Economics Class.  Well the first time I made this cake - converting to gluten free, it went into the garbage - a soggy mess.  So, I changed up the flours, and actually made this cake somewhat backwards, but it worked!  The only thing I would do next time is use a tube pan instead of two nine inch pans. 

When eating a slice, the two cakes did slip and slide somewhat - whereas a tube cake pan would work nicely, once the cake was cooled and cut in half - the icing would hold the cake together.  Other than that, this turned out really yummy! I don't make a lot of desserts however, I do like to make them from time to time, as long as I can give them away. Luckily my Best Friend, her hubby, and 6 yr. old son came for lunch - we had my most my Sinful salad, with this cake for dessert, which they loved.  And they happily took the rest of the cake home - which made me and my waistline happy too!

1/2 cup Tapioca Starch
1/2 cup White Rice Flour
3/4 cup Corn Starch
2 Tblsp. Sorghum Flour
3/4 cup of Fructose sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup butter
2 eggs
1 cup mashed banana - I used 3 large bananas
1 Tblsp. vanilla
3/4 cup chopped walnuts
Preheat the oven to 350 degrees, lightly grease and flour two 9 inch cake pans.
In a bowl, combine the dry ingredients, whisking well to incorporate, then set aside.  Using a mixer, beat the eggs in a separate bowl, 2-3 minutes until light and frothy.  Mix in the mashed banana stirring to combine.  In a stand mixer, whip up the butter on medium high speed 2-3 minutes until light and fluffy.  Continue whipping and add in the banana, egg mixture, and vanilla - about another 2-3 minutes.  Turn down the speed to medium, slowly adding in the dry ingredients.  Continue mixing until the batter is well incorporated. Fold in the chopped walnuts, pour into prepared pans, and bake about 50 minutes, or until a toothpick inserted comes out clean.
Turn onto cake racks to cool, and ice with your favorite icing.  Whip cream would be lovely with this cake too.

Ina Gawne

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September 19, 2010