This recipe is one of the winning entries from the
2006 Pamela's Greatest Gluten-free Recipe Contest
Banana Cake
By Greg S.
2 large ripe bananas (1 cup)
1/2 cup sour cream
2 eggs
2 teaspoon lemon zest
1 teaspoon vanilla
1/2 cup sugar
2 cups Pamela's Baking & Pancake Mix
10 tablespoons butter, softened
Instructions: Preheat oven to 350º. Prepare a 9x2-inch spring-form pan: grease sides and bottom, line bottom with parchment paper and grease again, then dust bottom and sides with white rice flour.
Puree the bananas with the sour cream until smooth. Add the eggs, lemon zest and vanilla and blend. MeasurePamela's Baking & Pancake Mix and sugar into large bowl and mix to combine on low speed. Add butter and half the banana mixture and mix slowly until dry ingredients are well-moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan, smooth with spatula, and bake in center of oven for 35 to 45 minutes until a toothpick inserted in center comes out clean.
Allow cake to cool in pan for 10 minutes before releasing spring-form to remove cake. Cool completely on rack before dusting with powdered sugar.
If desired, frost with a chocolate ganache or lemon butter cream.
Pamela's Tangy Lemon Frosting
1 bag Pamela's Vanilla Frosting Mix
6 TBSP butter or margarine, romm temp/not melted
3 TBSP lemon juice
2 TBSP lemon zest
Soften butter or margarine with mixer. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time. Frost on cooled cake.