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.

Yields: 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	tsp	baking powder
1	tsp	baking soda
1	tsp	cinnamon
¹⁄₂	tsp	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	tbsp	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	tsp	vanilla pure extract (optional)
		confectioners' sugar for garnish (optional)

Directions

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.