Okay, so I gotta tell you about this gluten and dairy-free banana cake I made.
It all started when I was looking at some super ripe bananas on my counter. You know, the ones that are all brown and spotty? I hate wasting food, and those bananas were just begging to be used. Plus, I’ve been trying to cut back on gluten and dairy, so a regular banana cake was out of the question.
So, I hit up the internet, looking for a recipe that would fit the bill. I found a bunch, but none of them really grabbed me. Some had weird ingredients I’d never heard of, others just seemed too complicated. I wanted something simple, something I could whip up without having to make a special trip to the grocery store.
Finally, I stumbled upon a recipe that seemed promising. It only had a few ingredients, most of which I already had in my pantry. I decided to give it a shot, but I tweaked it a little bit to my liking. I mean, who follows a recipe exactly, right?
First, I mashed up those overripe bananas. I used a fork, but you could use a potato masher if you want. Then I mixed it with brown sugar and some other stuff, I can’t really recall right now what else I put in there. I dumped in a mixture of dry ingredients. For the flour, I used a gluten-free blend that I like. You can use whatever brand you prefer, just make sure it’s a one-to-one replacement for regular flour.
I greased and floured a loaf pan, poured in the batter, and popped it in the oven. The recipe said to bake it for about 50-60 minutes, but I checked it at 45 minutes and it was already done. Ovens can be so different, you know?
- Mash bananas
- Mix with other ingredients
- Add dry ingredients
- Grease and flour pan
- Pour batter in pan
- Bake
While it was baking, my kitchen started to smell amazing. Like, seriously, I could have just bottled up that smell and worn it as a perfume. When I took the cake out of the oven, it was golden brown and looked perfect.
I let it cool for a bit before I sliced into it. And let me tell you, it was SO GOOD. It was moist, flavorful, and just the right amount of sweet. You would never guess that it was gluten and dairy-free. Even my friends, who are total gluten and dairy fiends, loved it.
The Result
So, yeah, that’s the story of my gluten and dairy-free banana cake adventure. It was a total success, and I’ll definitely be making it again. If you’re looking for a delicious and easy way to use up those ripe bananas, and you want to avoid gluten and dairy, you gotta try this. Trust me, you won’t be disappointed!