Banana Rum Cake (Gluten Free) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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All the other banana rum cakes I found had just a little banana and just a little rum. This cake really focuses on bringing out those flavors. You can make it non-gluten free by substituting regular flour for the rice and tapioca flours, and omitting the xanthan gum. Ingredients:
5 bananas, mashed |
1/2 cup rum |
3/4 cup oil |
1 1/2 cups maple syrup (or regular sugar) |
2 large eggs |
1/2 teaspoon vanilla |
1 1/2 cups rice flour |
1/2 cup tapioca starch |
2 teaspoons xanthan gum |
1/2 teaspoon baking soda |
1 tablespoon baking powder |
1/8 teaspoon salt |
Directions:
1. Combine all ingredients in a large bowl and mix well.
2. Pour into greased 9x13 pan.
3. Bake at 350 degrees for 1 hours or until top is brown and cake pulls away from the sides of the pan.
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