I like to make different recipes and since I am gluten free due to a wheat allergy, I get a little creative with my baking. Sometimes I will take a regular recipe and make it gluten free, it doesn't always work, but sometimes it does. Other times, I work with what I have in the kitchen. I have made this cake twice and have changed it up each time. I will post the recipe as I made it the first time, the second time, I used almond milk instead of buttermilk, and I used 4 bananas instead of six bananas. I think I liked my original concoction. It is what I call some of my recipes, I just make it up as I go.
6 ripe bananas
3/4 c sugar
2/3 c vegetable oil
2/3 c buttermilk
1 t vanilla
1 large egg
1 1/3 c + 2 T almond flour
1 c gluten free oats
2 t baking soda
1 1/2 t ground cinnamon
1 t baking powder
1/2 t ground cloves
Heat oven to 350 degrees. Grease baking dish, I would recommend a 9x13 pan, but I had to throw mine away and I am waiting on a new one to come so I used 2 of my Lock&Lock pie plates. Beat in large bowl bananas, sugar, vegetable oil, buttermilk, vanilla, and eggs.
Mix in flour, oats, baking soda, cinnamon, cloves, and baking powder.
Spread batter in pan, bake 30-35 minutes. Cool on rack. I like my plain, but Mr. Vintage likes whipped cream on his. I definitely like this better with 6 bananas instead of the 4 I used this last time.
As you can see, food blogging is not my strong suite, but I like to share recipes with others. In my day job, they asked that everyone submit a recipe before Christmas and a cookbook was put together for employees. It was nice to see some new recipes... I like to modify them so I can still eat some of these things. Hubby doesn't always like all the gluten free things I have to eat, but he is a pretty good sport with my experimenting. 😃
