Ingredients: |
Ingredients: ½ cup softened butter
¼ cup canola oil
2⅛ cup sugar
2 tsp lemon juice
1½ cup buttermilk, (i use sour milk* or ½ plain yogurt half milk if I don't have butter milk)
3 eggs
2 tsp vanilla
½ tsp salt
2 tsp baking soda
2&1/2 cups all-purpose gf flour
1 cup almond flour
1½ cups smashed very ripe bananas, I use 3 or 4 bananas
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Directions: |
Directions:Preheat oven to 350 degrees
Grease and flour a bundt pan and set aside.
Smash the bananas and mix in the 2 tsp of lemon juice and set aside.
Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly.
Add eggs one at a time and mix just until combined.
Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined.
Add baking soda and flour mix gently and then add bananas and mix gently again.
Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more than ⅔ full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
Immediately after removing cake from oven. Put cake (still in the pan) into your freezer and freeze for 45-60 minutes.
Remove and frost with Cream Cheese Icing. I use ½ cup softened butter, 1 (8 ounce) softened cream cheese, 1 tsp vanilla and three cups of powdered sugar. I use salted butter, if yours is not salted add a pinch of salt.
*Remember, you can make your own sour milk if you do not have butter milk. Add 1 1/2 tsp lemon juice or white vinegar to 1 1/2 cup milk.
And for dinner |
This recipe for GF Banana Bundt Cake is from