Banana Cinnamon Snacking Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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By substituting with rice flour and soy flour together, this cake makes a great gluten-free snack. Recipe and photo from Stoneyfield Farms Ingredients:
ingredients |
1 cup soy flour |
1/2 cup rice flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 cup stonyfield o'soy vanilla yogurt |
1/2 cup rice syrup |
1 cup mashed ripe bananas, about 4 small organic bananas |
2 tablespoons canola oil (you can substitute canola with light sesame oil) |
2 egg whites (you can substitute eggs with 1cup of water, adding little by little until mixture of dry and wet ingredients are smooth) |
1 teaspoon vanilla pure extract (optional) |
Directions:
1. Directions
2. Preheat oven to 350°F. Spray or oil a 11 X 7-inch glass baking pan with canola oil or spray. Combine all dry ingredients in a bowl, set aside. Combine all wet ingredients and pour over the dry ingredients. Stir until blended and smooth. Spread the batter in the prepared pan. Bake for 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
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