Sweet Banana Polenta Cake
- Number of Servings: 15
Ingredients
1 1/4 cups Pamela's Ultimate Baking Mix *or your own self-rising gluten free flour mix - see Cook's Notes1 cup polenta cornmeal1/2 teaspoons baking powder1/4 teaspoons sea salt3 large free-range organic eggs, room temperature1/2 cup light vegetable or extra light olive oil1 3/4 cups packed organic light brown sugar3 very ripe bananas, mashed into puree1/3 cup milk, coconut milk, or other non-dairy milk2 teaspoons good vanilla extract
Preheat oven to 350 degrees F. Prepare a 10 x 13" baking pan by lining it with greased foil or parchment.
In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside.
In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same.
Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully.
Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.
Cool the cake completely on a wire rack- if you can resist. I couldn't, and ate a piece while it was still warm. It was fabulous with a mug of hot tea.
When the cake is cool, cut and slice into squares for wrapping and freezing, if you wish.
Makes 12 to 15 squares.
Number of Servings: 15
Recipe submitted by SparkPeople user CALOUSTE.
In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside.
In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same.
Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully.
Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.
Cool the cake completely on a wire rack- if you can resist. I couldn't, and ate a piece while it was still warm. It was fabulous with a mug of hot tea.
When the cake is cool, cut and slice into squares for wrapping and freezing, if you wish.
Makes 12 to 15 squares.
Number of Servings: 15
Recipe submitted by SparkPeople user CALOUSTE.
Nutritional Info Amount Per Serving
- Calories: 177.3
- Total Fat: 6.1 g
- Cholesterol: 1.6 mg
- Sodium: 179.7 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.4 g
- Protein: 2.9 g
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