Gluten Free Banana Crunch Cake

A great Coffee Cake to eat while watching #HailState Baseball! #RallyBanana

Ingredients:

1/2 c gf flour
1 c sweetened flaked coconut
1 c quick oats
3/4 c brown sugar
1/2 c chopped pecans
1/2 c butter (cold)
2 cups (3 large) very ripe bananas
1/2 c sour cream
4 eggs
1 yellow cake mix

Directions:

Heat oven to 350º. Grease and flour 10" tube pan ( I used a regular bundt pan) - set aside. In a medium bowl combine flour, coconut, oats, brown sugar and pecans - mix well. Using a fork or pastry blender, cut in butter until mixture is crumbly. In your mixing bowl combine bananas, sour cream and eggs. Beat at a low speed until smooth. Add cake mix and beat on high for 2 minutes.
Spread 1/3 of cake batter into your prepared pan, sprinkle with 1/3 of coconut mix and repeat layers ending with coconut mix. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes the transfer to rack to cool completely. Flip it over so you have all that crunchy stuff on top.

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It Is My Birthday so Let Us Eat Cake

Living in a small town and eating gluten free means that if I want a birthday cake I have to make it myself! Don't feel sorry for me this cake is the bomb!

I've been wanting to try this recipe and I have a busy week next week so I thought it would make the perfect cake for dessert or breakfast. To be honest it won't last very long it is delicious!

Banana Bread Cake 

Ingredients:

• vegetable oil spray, for misting the pan
• 1 tablespoon cinnamon sugar, for dusting the pan
• 1 package (15 ounces) yellow gluten-free cake mix (or regular can be used)
• 1/4 cup granulated sugar
• 1 heaping cup mashed bananas (about 3 small very ripe bananas)
• 8 tablespoons (1 stick) unsalted butter, melted
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Caramel Glaze:

• 3 tablespoons butter
• 3 tablespoons lightly packed light brown sugar
• 3 tablespoons granulated sugar
• 3 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions:

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess cinnamon sugar and set the pan aside.
2. Place the cake mix, sugar, mashed bananas, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the sides of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 38-42 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 30 minutes longer.
4. Meanwhile, make the Caramel Glaze.
5. Transfer the cake to a serving plate. Pour the glaze over the cake and let the glaze set for 15 to 20 minutes before slicing and serving the cake.

Caramel Glaze:

1. Place the butter, brown sugar, granulated sugar, and milk in a small saucepan over medium heat and let come to a boil, stirring. Let the butter mixture boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the glaze over the cooled cake.

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Banana Mug Cake

Ok I admit it I am failing at this dieting thing. I eat and then think if I could just have ONE DESSERT this diet wouldn't be so bad.

So tonight after our great supper of Deer Steak in Gravy Over Rice, which will be featured in another blog, I noticed in my fruit bowl a banana that was really ripe and needed to be eaten or thrown out. A light bulb went off in my head, I could make a mug cake. YUM Maybe this dieting thing isn't so bad after all.

This only takes five minutes y'all and it is soo worth it.

Honey could not believe it only took 1 minute and 30 seconds to cook and it was gluten free to boot!  I plan to try some different types in the near future.

A easy perfect dessert with a cup of  coffee. If you're cutting back as we are share it and it's not bad at all.

Here's what I did and it was very flavorful and moist.

Gluten Free Banana Mug Cake

Ingredients:

4 tbsp. Gluten Free Bisquick Baking Mix or regular would work too.
4 tbsp. (packed) pure dark brown cane sugar
1/2 tsp. cinnamon
1 large egg
3 Tbsp. milk of your choice
2 Tbsp. mashed banana
1 Tbsp. coconut oil (warmed past room temp to get liquid state)
1/2 tsp. pure vanilla extract

Directions:

Grease inside of large microwaveable mug and mix all ingredients very well with a fork. Microwave 1 minute and 30 seconds. (It will look like it it is overflowing but if you use a large mug it shouldn't. It will shrink back once cooling.) Let cool several minutes and devour!

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Easiest Gluten Free Banana Cake Ever

 I ran across a recipe similar to this on pinterest and my wheels went to turning. Today I cleaned my house and still had plenty of time to try this delicious cake before running into town. I take photos of my creations in hopes that it will be worth blogging. Well this one made it! It is moist with an extra creamy frosting. Love it

So here it is I hope you enjoy!

Easiest Gluten Free Banana Cake Ever

Ingredients:
1 box Betty Crocker Yellow Cake Mix
2 eggs
1/2 cup evaporated milk
2 ripe bananas, mashed
1 stick butter or margarine, softened
1 Box vanilla pudding mix

Directions:
Mix all ingredients in a large bowl with mixer. Spray a 9 x 13 inch cake pan. Bake in preheated 375 degree oven for 30 to 35 minutes until done in middle. Let cool before frosting.

Frosting for Banana Cake:
1/2 cup butter or margarine or 1 stick, softened
1 ripe banana, peeled and mashed
1 (8 ounce) cream cheese, softened
3 to 3 1/2 cups confectionery sugar
1 tsp pure vanilla flavoring


Directions:
Mix all ingredients in large bowl with mixer until of spreading  consistency.. Spread on  cooled cake.

Keep this cake in the refrigerator.

See original recipe here.

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