Alison's Banana Cake

My mom makes the best banana cake. A few years ago she sent me the recipe and I have adapted it to be vegan and now gluten free. Its delicious right out of the oven. She sometimes ices it with chocolate but its not necessary (unless you love chocolate and can't live without it.)

This is a great way to use up your over ripe bananas. Just throw them in the freezer when they start to get to ripe and then thaw them when you want to make the cake!

1 cup earth balance
2 1/4 cups vegan sugar
3 eggs worth of egg replacer, prepared in a small dish
3-4 very ripe bananas, peeled and mashed
3/4 cup vegan sour cream
1/2 teaspoon vanilla
3 cups gluten free flour blend
2 teaspoons xanthan gum
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder

Preheat the oven to 350 degrees and prepare a 11x13 baking dish with some non stick spray.

In a medium bowl whisk together all of the dry ingredients and set aside. Using a stand mixer or a hand mixer, cream the sugar and earth balance until well combined.

Add in the egg replacer and mix well. Then add the bananas, vegan sour cream and vanilla and mix until smooth. Slowly pour in the dry ingredients and stir until just combined. Try to not over stir as baked goods with xanthan gum can get gummy.

Pour the batter into the prepared baking dish and bake for about 50 minutes. Check after 40 minutes and make sure the edges aren't burning.