Amazing Gluten Free Banana Cake

(Gluten Free, Can be Dairy Free, Rice Free)
Adapted from by jalene from a recipe by foods.com

Yields 1 (9 inch round) cake
Ingredients: 

• 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

Bottom Streusel Ingredients:

• 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)

Directions: 

1. 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. 
2. Combine the banana and lemon together in a small bowl. Set aside. 
3. Combine the sorghum flour, almond flour, baking soda, and salt in a bowl and set aside. 
4. In a mixing bowl combine the butter and sugar until fluffy. 
5. 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. 
6. Fold in the banana mixture.
7. Pour the batter into your prepared cake pan. 
8. Mix the streusel ingredients together and spread over the top. 
9. Bake 1 hour or until toothpick comes out clean. (Spring test does not work on this bread). After 30 minutes 

Allow the cake to slightly cool before cutting and dishing out. Best served warm but great cooled as well.  Eat leftovers within 3 days. 

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I'm always looking for new ways to use up my over ripe bananas and this next recipe is my absolute NEW favorite. It staprted out as an experiment with high hopes but as I watched my yummy brown sugar and walnut streusel sink into the depths of the pan I thought it had completely flopped, but then after tasting it, it was actually perfectly addicting and delicious. It was a roller coaster of a recipe I guess. ;)

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. 

Enjoy!

Amazing Gluten Free Banana Cake

Note from jalene:

*Don't be tempted to add more banana then the recipe calls for. It'll affect the way the cake turns out. Also, if you make any substitutions, that will also affect the outcome of your recipe. I can only guarantee pure yumminess when followed exactly.