Zutaten für Banana Rum Cake Gluten Free
- 3 ripe bananas, mashed
- 1/4 cup dark rum
- 1/2 cup vegetable oil
- Maple Syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- Rice Flour
- Tapioca Starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all purpose gluten-free flour
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Zubereitung von Banana Rum Cake Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash the bananas until mostly smooth. Add the sugar, brown sugar, eggs, and oil; mix well.
- In a separate bowl, whisk together the rice flour, tapioca flour, xanthan gum, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the rum and vanilla extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
71g
Fat
6g
Carbs
10g
