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

Published April 16, 2019 by Caitlin Sherwood

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Serves: 9 | Active Time: 50 minutes

Ingredients:

1/2 cup butter melted

1/3 cup light brown sugar or coconut sugar

1 cup mashed ripe banana (2-3 bananas)

2 large eggs

1/4 cup greek yogurt

1 teaspoon vanilla extract

1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))

3/4 teaspoon baking soda

1/2 teaspoon salt

Optional- 1/4 cup pecan pieces

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.