Baking with a Celiac
In honor of Celiac Awareness Month so we wanted to share a special video with author of the book Dear Celiac, Kristen Adam! In this video, you’ll get to know more about Kristen and watch her bake one of her favorite recipes.
GF Banana Cake By DEAR CELIAC
Ingredients:
- 1 ½ cups sugar
- ½ cup butter*, softened
- 1 cup sour cream*
- 2 eggs
- 3-4 ripe bananas, mashed
- 2 tsp. vanilla extract
- 1 ½ cups Cup 4 Cup GF flour
- ½ cup Almond flour
- 1 tsp. baking soda
- ¾tsp. salt
Brown Butter Frosting: (make ½ of this recipe if using a 9×13 pan)
- ½ cup butter*
- 4 cups powdered sugar
- 1 ½ tsp. vanilla extract
- 3 Tbsp. milk* (add an additional 1 tsp. at a time, as needed)
DIRECTIONS:
- Pre-Heat oven to 375F. Grease and flour 15×10 inch jelly roll pan (or 9×13 cake pan for a taller cake).
- For the bars, in a large bowl, beat together sugar and butter until creamy. Mix in sour cream. Add eggs, one at a time, incorporating well before adding the next egg. Blend in mashed bananas and vanilla extract. In a separate bowl, sift together both flours, baking soda, and salt. Add to wet ingredients and blend for 1 minute. Do not over mix.
- Spread batter evenly into pan. Bake 20-25 minutes or until golden brown.
- Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
- Add powdered sugar, vanilla extract, and milk to butter. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm.)
Yield: 2 dozen large bars or 18 square cake slices
*Dairy Free Option
Butter: Earth Balance Soy-Free Buttery Sticks
Sour Cream: Tofutti Sour Cream
Milk: Any Substitute
