Gluten-Free Banana Nut Snacking Cake
/This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.
Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.
Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.
Gluten-Free Banana Nut Snacking Cake
Serves: 9 | Active Time: 50 minutes
Ingredients:
Directions:
- Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
- In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
- Add flour, salt, and baking soda and blend until a uniform batter forms.
- Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
- Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
- Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.