Banana Strawberry Cake (this version contains gluten)

Yes, I used regular wheat-based flour in this recipe, a dessert for a crowd here this past Saturday.  I will adapt, if possible, down the road, for an oat or buckwheat recipe without gluten, and post the follow-up then.  (Assuming it works, and as it stands now,  I think I can adapt it so it should!)  I am posting this on a Tuesday, because I want Friday or weekend posts to be entirely, and very-entirely, gluten-free.

banana, cake, recipe, baking, strawberry, wheat

Banana Strawberry Cake, close up. A few hints of strawberry…

Of course, the gluten-free option will be posted here in a few weeks.  If it is workable.

My source recipe is from AllRecipes.com.  I chose to use strawberries rather than tree nuts (since I can’t eat many of the latter), and as one commentator on that site suggested adding in baking powder to make the texture more cake-like, I did so as well.

This dessert met with success.

Prep Time:  15 minutes
Cook Time: 30 minutes
Rest Time:  Allow to get to room temperature
Serves: a general crowd – there were 13 of us at this point

Banana Strawberry Cake

  • 1 cup (220 grams) sugar (I used organic 100% cane sugar)
  • 1/2 cup (113 grams) unsalted butter (I nuked it for about 30 seconds to make it more pliable)
  • 2 eggs, de-shelled
  • 4 mashed bananas, as yellow/ripe as possible (without being bad)  I mashed my yellow ones using a serving fork.
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup (120 ml) frozen strawberries, after thawed and drained.  These were previously sliced, but do use scissors to cut them down further into chunks.

Pre-heat oven to 375 degrees F. (190 degrees C.)

Mash or muddle the sugar and butter together in a large bowl.

Add all the other ingredients, and toss and turn until they are all at least telling you they are happy together, some chuckiness is fine.

In a lightly-oiled cooking pan, 9″ x 13″, add all the above, and smooth it out.  (This would be a pan approximately 22.9 cm x 33 cm, metric.)

Bake for about 30 minutes.  All ovens have different set points so check if you need.

If you want, you can put an icing over this.  I’d consider that to be “gilding the lily”, but then again, I’ve been on a vendetta against too much sweetness since the late 70’s.  A taste thing, back then, actually.

recipe, wheat, banana, strawberry, cake, dessert, baking

Loads of Yum…

This post is hanging out at Fiesta Friday, where this week’s co-host is
Mollie @ The Frugal Hausfrau.
And, likewise hanging with What’s for Dinner? Sunday Link-Up!
Visit, have fun, eat and eat!

 

 

 

 

 

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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2 Responses to Banana Strawberry Cake (this version contains gluten)

  1. Very beautiful. I’d never guess that this is so healthly~ Thanks for sharing with us at Fiesta Friday!!

    Mollie

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