Banana Cinnamon Snacking Cake

Rating: 
4
Average: 4 (4 votes)
Like it:

Moist, light, and fresh-tasting, this cake is perfect with afternoon tea. Using rice flour and soy flour together, this cake makes a great gluten-free snack.

130
Calories
4g
Fat
2g
Protein
8
Servings

Ingredients

1 1/2 c unbleached all-purpose flour (or substitute with 1 cup soy flour and 1/2 cup rice flour)
2 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1 c Stonyfield Organic O'Soy Vanilla Yogurt
1/2 c rice syrup
1 c mashed ripe bananas (about 4 small organic bananas)
2 T canola oil (or light sesame oil)
2 egg whites (you can substitute eggs with 1 cup of water, adding little by little until mixture of dry and wet ingredients are smooth)
1 t vanilla pure extract (optional)
confectioners' sugar for garnish (optional)
Nutrition Information: 
Calories: 
130
Calories from Fat: 
35
Total Fat: 
4g
Cholesterol: 
25mg
Sodium: 
400mg
Total Carbohydrate: 
224g
Dietary Fiber: 
1g
Sugars: 
17g
Protein: 
2g
Calcium: 
10%

Preparation:

Step 1

Preheat oven to 350°.

Step 2

Spray or oil a 11 X 7-inch glass baking pan with canola oil or spray.

Step 3

Combine all dry ingredients in a bowl, set aside.

Step 4

Combine all wet ingredients in a medium bowl.

Step 5

Pour the yogurt mixture over the dry ingredient mixture and stir gently until just blended.

Step 6

Do not over-mix.

Step 7

Spread the batter in the prepared pan.

Step 8

Bake for 35 to 40 minutes or until toothpick inserted in the middle comes out clean.

Step 9

Cool the cake in the pan on a rack for 10 minutes.

Step 10

Loosen the sides of the cake with a spatula and turn it out onto a rack.

Step 11

Invert the cake right side up and cool completely.

Step 12

Transfer it to a serving plate.

Step 13

If desired, sprinkle lightly with powdered sugar.

Ingredients

1 1/2 c unbleached all-purpose flour (or substitute with 1 cup soy flour and 1/2 cup rice flour)
2 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1 c Stonyfield Organic O'Soy Vanilla Yogurt
1/2 c rice syrup
1 c mashed ripe bananas (about 4 small organic bananas)
2 T canola oil (or light sesame oil)
2 egg whites (you can substitute eggs with 1 cup of water, adding little by little until mixture of dry and wet ingredients are smooth)
1 t vanilla pure extract (optional)
confectioners' sugar for garnish (optional)
Nutrition Information: 
Calories: 
130
Calories from Fat: 
35
Total Fat: 
4g
Cholesterol: 
25mg
Sodium: 
400mg
Total Carbohydrate: 
224g
Dietary Fiber: 
1g
Sugars: 
17g
Protein: 
2g
Calcium: 
10%

Comments and Reviews

Comments

Recipe Review Rating: 
4
Average: 4 (1 vote)
I just tried this recipe today. I made a swap for the syrup to honey and I used water instead of the egg. I'm not sure what effect overmixing might have (perhaps I did when adding the water?)but it never really got past the gooey in the middle stage. The outside was a lovely golden brown and even a little crispy. After the 45 minute mark I decided to leave it as is. I tried an outer square and it was really dense (like a bread pudding) but tasty!

Recipe Review Rating: 
4
Average: 4 (1 vote)
I used Bob's Red Mill gluten free bread flour, and I substituted crushed frozen (thawed first) cherries for the bananas. I also used whole eggs. The cake was delicious, but I think egg whites are probably the key. The cake rose fine and was cakey, not gooey, but it would have been lighter with whipped real egg whites folded in (I'm guessing). I forgot the sugar ... didn't have any rice syrup ... so we are eating with additional sweetened yogurt and some more fruit. As good as strawberry shortcake if it isn't strawberry season.