Even though we make our own flour blends at the cafe, we recommend Bob's Red Mill gluten-free flour blend to the home cook because it contains xanthan gum, which can be expensive and is used sparingly in gluten-free baking. If you love chocolate, stud the batter with chocolate chips before baking.
Ingredients
- Nonstick baking spray
- 1¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 2 medium bananas, mashed (1 cup)
Preparation
Preheat the oven to 325°F. Lightly grease an 8-inch square baking pan or a 12-cup muffin tin with baking spray.
In a large bowl, combine the flour, sugar; cocoa Powder, baking soda, salt, vanilla, oil, bananas and I cup of water; mix until smooth. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes for the cake, 15 to 20 minutes for muffins, until a cake tester comes out clean when inserted into the middle of the cake or muffin. Remove from the oven and let cool to room temperature before serving.
About this recipe
Courtesy of Marilyn Besner, Wildflour Bakery/Café in Lawrenceville
WILDFLOUR BAKERY/CAFÉ
2692 Main St., Lawrenceville
609.620.1100
wildflourbakery-cafe.com
