Banana Cinnamon Snacking Cake
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.
Preheat oven to 350°.
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 in a medium bowl.
Pour the yogurt mixture over the dry ingredient mixture and stir gently until just blended.
Do not over-mix.
Spread the batter in the prepared pan.
Bake for 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
Cool the cake in the pan on a rack for 10 minutes.
Loosen the sides of the cake with a spatula and turn it out onto a rack.
Invert the cake right side up and cool completely.
Transfer it to a serving plate.
If desired, sprinkle lightly with powdered sugar.