October 28, 2012 by Flora Dawn
Banana Chocolate Chip Cake Directions:
To make this recipe dairy-free, see the notes at the bottom of the directions.
- Preheat oven to 350. Generously grease two 8-inch cake pans.
- In a large bowl combine the flours, cornstarch, baking soda, xanthan gum, and salt.
- In the bowl of a stand mixer, combine the butter and sugars and mix until light and fluffy, about 1 minute, scraping down the sides of bowl as necessary. Add eggs, one at a time, beating well after each addition.
- Add the dry ingredients and beat on low until blended. Add the vanilla, bananas, and sour cream and blend until incorporated thoroughly. Add chocolate chips and mix to blend.
- Pour cake mix evenly into the two prepared pans. Bake in preheated oven until a toothpick tests clean, about 30-35 minutes. Allow to cool in pans 10 minutes and then turn out onto wire rack and allow to cool completely before frosting.
*To make this cake dairy-free: replace the butter with your favorite non-dairy margarine/butter substitute, use dairy-free chocolate chips, and for the sour cream combine some tofu with 1 TB lemon juice + 1 TB oil and whirl in your food processor of blender til firm (I also think a dairy-free mayo type product would work, but I didn’t want to add that much fat, so I opted for tofu and it worked great).
I saw a gorgeous photograph from Bon Appetit for Banana-Chocolate Chip Cake with Peanut Butter Frosting. I knew immediately I needed to make a gluten-free version. My mom’s birthday this week was the perfect excuse and the results exceeded my expectations.
My husband said this is his favorite gluten-free cake I have made yet. So if you are a fan of banana and chocolate the cake is sure to be a hit, and if you love peanut butter the frosting is amazing.