Best gluten free banana cake EVER!

Hi Friends and Family!

A couple of weeks ago, I made the BEST BANANA CAKE  ever! ever! ever! that I have ever eaten!.......... and it was gluten free.... but you never would have known it. So if you need to eat gluten free, try this one (and even if you don't have to eat gluten free, try this one!). I got the recipe online from I know not where (more below on that).

I used a yellow cake mix from WOW Baking Company. I just discovered them a  year or so ago. Our local Bi-Mart (in Oregon) carries them  now. It is even non-GMO ingredients! And the price is so much cheaper than the "name brand" gluten free cake mixes.

Their website is WOW Baking Company  and their business is in Kent, Washington, not too far from where I live! Awesome! The package says they have recipes, but I went there to search and didn't find any. I'll have to give them a call or email, as I love recipes from the different gluten free companies.

Here's the lovely, soft, fluffy and very tasty (with just a hint of banana) cake.

Did I say it was the BEST ever???????

Of course I had to make my own home made butter cream frosting. 

Frosting:

2 cups powdered sugar

1/3 cup soft butter

Dash of salt

2 tsp vanilla

1/8 to 1/4 cup milk for desired thickness

  (I used just a splash of milk as didn't want the frosting runny)

And here is the recipe. I didn't look at the website I got it from and though the site name usually prints out on the recipe, it didn't this time, so I have no idea where it came from! I just searched for "cake mix banana cake recipe" and found several, and chose the easiest one with the least amount of ingredients (and I was in a hurry to find one, so didn't take time to write down the site). And of course, I tweaked it some.

The last 4 ingredients are their frosting, but I made mine instead. It sounds similar to mine. I added an extra cup of a gluten free baking flour mix (Pamela's), didn't add the baking soda or baking powder, as it was in the flour mix, and only added 1 large mashed banana, not 4. I think 4 would have made it too soggy. Gluten free things can't take alot of moisture.

I used an 8x8 glass pan rather than 9x13, and baked at 350 degrees for 45 minutes. Gluten free usually takes a little longer.

If you use a regular cake mix like the recipe calls for, then I would probably add the baking powder and baking soda.

And voila!!!!!!!!!

 Happy Thursday all........

~Marilyn~

ALL CONTENT © PINK PAPER COTTAGE.

PLEASE DO NOT COPY MY PHOTOS AND IMAGES INTO YOUR OWN POSTS WITHOUT FIRST LINKING TO THIS BLOG AND MY NAME.