Adapted from by jalene from a recipe by foods.com
Yields 1 (9 inch round) cake
- 3/4 cup ripe banana (mashed) *see note
- 1 tsp lemon juice
- 1 cup sorghum flour
- 1/2 cup almond flour
- 3/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 + 2 Tbsp butter or Earthbalance, softened
- 1 cup sugar (I used evaporated cane juice sugar)
- 2 large eggs
- 1 tsp gluten free vanilla
- 1 Tbsp apple cider vinegar plus enough almond milk to make 3/4 cup total
- 1/2 cup gluten free rolled oats
- 1/4 cup packed brown sugar
- 1/4 cup chopped walnuts
- 2 & 1/2 tsp Butter or Earthbalance (cold)
- Grease and flour a 9 inch cake pan. (I used non-hydrogenated shortening and then floured it with cornstarch.) Preheat your oven to only 275 degrees F.
- Combine the banana and lemon together in a small bowl. Set aside.
- Combine the sorghum flour, almond flour, baking soda, and salt in a bowl and set aside.
- In a mixing bowl combine the butter and sugar until fluffy.
- Add each egg, one at a time until combined. Add the vanilla and then pour in half of the milk mixture followed by 1/2 of the flour mixture then the remaining milk and flour.
- Fold in the banana mixture.
- Pour the batter into your prepared cake pan.
- Mix the streusel ingredients together and spread over the top.
- Bake 1 hour or until toothpick comes out clean. (Spring test does not work on this bread). After 30 minutes
The top has a slightly crisp crust and the base has a yummy caramel hint of a flavor. It reminds me of a cake I used to eat before I was gluten free called Yummy Sticky Happy Pudding. (You might know it as Sticky Date Pudding.) It's a delicious English dessert. My sister in law thought it tastes like a banana coffee cake. Whatever you want to compare it to, it's delicious! The cake is sweet by itself & doesn't really need frosting but if you prefer to top it my cream cheese frosting works great.