Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Kate @ life's precious moments says
August 27, 2012 at 3:12 pm
I just made this! Oh my goodness! This is so delicious! I always love your recipes.
August 28, 2012 at 10:55 am
Awesome!! Thanks, Kate, I appreciate that!
August 28, 2012 at 10:40 am
Could I use greek yogurt instead of sour cream?
August 28, 2012 at 10:56 am
Absolutely, shouldn’t be a problem!
Cook It Allergy Free says
August 31, 2012 at 3:11 pm
Oh Jeanine!! This cake looks and sounds amazing. I am totally going to try this one… I have a ton of ripe bananas right now! Great recipe!
September 1, 2012 at 7:45 am
Thanks, Kim! Hope your boys enjoy it!
September 11, 2012 at 6:43 pm
can I make anything Gluten-free that does not call for sorghum, xantham gums or any starches because I can not find any in the country I am living in?
September 12, 2012 at 7:07 am
Oh, Debbie, that’s a tough one! Sorghum is also called Jowar in some countries. I haven’t heard of xanthan or the starches being unavailable before though. Hmm…
Here is a list of gluten-free treats that anyone can make, no special flours necessary, maybe you can find something there? http://www.thebakingbeauties.com/2011/12/simple-gluten-free-treats-that-anyone-can-make.html
September 12, 2012 at 7:47 am
This is one of the best cake recipes i have ever eaten! Our whole family of 6 is devouring this cake. It won’t last more than a day, I’m afraid. THANKYOU
September 12, 2012 at 7:56 am
That’s a great way to start the day, Thanks, Pam! 🙂
September 12, 2012 at 7:48 am
Could I make this same cake using pumpkin puree? I’d also love an apple cinnamon cake using this recipe..
Do you have any suggestions for how to make those 2 cakes?
September 12, 2012 at 7:59 am
I haven’t tried making the cake either way, but I would think that using pumpkin puree in place of the banana, and adding some pumpkin spices would make a pretty good pumpkin cake.
For the apple one, maybe 1 1/2 cups of apple sauce in place of the banana, and some cinnamon & nutmeg? I’m not sure, since those would both need some playing around with. They sure sound good though! 🙂
September 17, 2012 at 7:24 pm
I made the cake into applesauce cake and it is just as yummy as the banana! I followed your suggestion and replaced the banana with 1 1/2 cups unsweetened applesauce. I also added 2 tsp. apple pie spice. (I omitted the cinnamon called for in the banana recipe.) YUM!!!
December 30, 2012 at 3:29 pm
Any suggestions on what to substitute the sour cream for so it’s a dairy free banana bread?
December 8, 2014 at 11:40 am
1/3 cup maple syrup
simmer (low) on the stove till thickens 2-3min
remove from heat and stir in a splash of burbon
I like to sprinkle the chopped nuts on top of the cake and pour this over it.
December 8, 2014 at 11:46 am
Oh, Martha, that sounded good until you added the bourbon. Then it sounded GREAT!! That with some nuts… YUM! Thanks for sharing!
February 6, 2015 at 6:33 pm
I had to make brunch for a group of friends new years day, with a few gluten free attendees this is what I did: I made the banana cake into a loaf pan, then cut it into slices and dipped it in french toast batter then fried it. Then had the maple syrup bourbon & pecan toping as the syrup with whip cream. BEST BRUCH EVER! No one guessed it was gluten free but everyone enjoyed it 🙂 Thanks so much for the recipe!!
February 8, 2015 at 8:24 am
Oh my goodness, that sounds like a fabulous brunch, Martha! Love it when you can make one thing that everyone enjoys, gf or not!
February 6, 2015 at 6:24 pm
I just made this but I subbed in oats for the oat flower, it came out so moist and dense and delicious! For my picky kid this is perfect for breakfast or a before bed snack! I halved the sugar and it still turned out great.
Yeah for winning over picky eaters!! 😀
May 24, 2015 at 12:13 pm
I made this last night and it was wonderful. I decided to try 2 – 9 inch rounds, reminiscent of what my mother might have chosen. For her birthday she always baked banana cake from the Joy of Cooking and frosted it. The rounds turned out great. I cooked for 25 minutes – you may want to check at 20. I’m not sure if this cake needs icing though. It’s delicious on its own. Thanks for the great recipe!
June 12, 2015 at 10:24 am
Oh, a layered banana cake would be awesome! Mmm… just a little cream cheese frosting between the layers and on top would be perfect! So glad that you liked it, Jackie!
Paula H. says
May 24, 2015 at 1:23 pm
I made this banana cake today. It is fabulous! It is the first gluten free cake I have made that is not too packy and dense – but it is still perfectly moist. I used black walnuts in place of walnuts. Thank you for your effort and time in experimenting with GF recipes for us 🙂 Paula
June 12, 2015 at 10:23 am
yeah! So glad to hear that, Paula! I love that cake too, and adding nuts is so good with banana goods (cake, muffins, etc). YUM!
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