Banana Rum Cake (Gluten Free)
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
20
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
- Combine all ingredients in a large bowl and mix well.
- Pour into greased 9x13 pan.
- 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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Reviews
-
This recipe came out great! By daughter loves cake, and this is much better than a previous gluten free yellow cake recipe I had been using. As a note: I used white rice flour (rather than brown). We only had imitation maple syrup. So I used 1/2 cup imitation maple syrup plus 1 cup brown sugar instead of the 1.5 cups of maple syrup.
Tweaks
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This recipe came out great! By daughter loves cake, and this is much better than a previous gluten free yellow cake recipe I had been using. As a note: I used white rice flour (rather than brown). We only had imitation maple syrup. So I used 1/2 cup imitation maple syrup plus 1 cup brown sugar instead of the 1.5 cups of maple syrup.
