Banana Rum Cake Gluten Free Recipe

Ingredients for Banana Rum Cake Gluten Free

• 3 ripe bananas, mashed
• 1/4 cup dark rum
• 1/2 cup vegetable oil
• Maple Syrup
• 2 large eggs
• Vanilla
• 1 1/2 cups rice flour
• Tapioca Starch
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

How to Make Banana Rum Cake Gluten Free

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mash the bananas until mostly smooth. Add the sugar, brown sugar, eggs, and oil; mix well.
3. In a separate bowl, whisk together the rice flour, tapioca flour, xanthan gum, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in the rum and vanilla extract.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.