I still consider myself a "newby" to gluten free baking, but I have come to know my baking style seems to be nutty. Ha!! Meaning.. I love utilizing nut flours more so than rice blends when possible. Have you ever made a pistachio gateau.. I rest my case! :)
I was so pleased with this recipe though. I altered it a bit with the almond flour, addition of 1/4 tsp. of xantham gum and olive oil.. but other than that, it really was a wonderfully moist cake just as is.
My husband and I just celebrated 26 years of marriage. He took me to our favorite Italian restaurant, Gourmet Italia. The owner, Alessandro Prestifilippo, has a home vineyard where he grows much of the vegetables, fruits, herbs and chickens for his restaurant recipes. And olives for his Olive Oil label! The olive oil was a MUST purchase.. It's a mild aromatic oil using the Arbequina olive from Spain, it's smooth flavored aroma makes for a wonderful addition in salads, soups and this cake.
Definitely try this recipe!!
Ciao and Buon Appetito!
Gluten Free Banana Applesauce Cake
adapted from Taste of Home's GF Banana Bread
1- ½ cups gluten-free all-purpose baking flour
½ cup Almond Flour
¼ tsp. Xanthum Gum (**add this even if your flour already has it)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup olive oil (preferably NOT extra virgin)
1 teaspoon vanilla extract
1/2 cup chopped walnuts
In a large bowl, combine the flour, almond flour, xantham gum, baking soda and salt. In a small bowl, whisk the eggs, mashed bananas, sugar, applesauce, olive oil and vanilla.
Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks.
Yield: 2 loaves (12 slices each).