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.
|1 1⁄2||c||unbleached all-purpose flour (or substitute with 1 cup soy flour and 1/2 cup rice flour)|
|1||c||Stonyfield Organic O'Soy Vanilla Yogurt|
|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)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.