Banana Pound Cake Gluten Free
Author: 
 
Ingredients
  • 3 cups Pamela's Artisan flour blend
  • 1 teaspoon gf baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 3 mashed ripe bananas
  • ½ cup non dairy milk (I used almond milk)
  • ½ cup water*
  • ¾ cup butter, softened
  • 2 cups granulated sugar
  • 1½ teaspoons vanilla extract
  • 3 large eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. Coat a 10 inch tube pan with butter or cooking spray.
  3. Combine the flour, baking powder, salt, and nutmeg in a bowl. Stir well.
  4. Combine the mashed bananas, milk, and water in a bowl.
  5. Beat the butter in a large bowl until light and fluffy. Gradually add the sugar and vanilla extract and beat the mixture until well blended. Add the eggs, 1 at a time, beating well after each egg. Add the flour mixture to the mixing bowl alternately with the banana mixture, beating at a low speed, beginning and ending with the flour mixture.
  6. Pour batter into prepared pan
  7. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  8. Cool in pan for about 10 minutes. Remove from pan and cool on wire rack.
Notes
*You can replace the water with ½ cup of banana liqueur for a boost of banana flavor.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/04/28/banana-pound-cake-gluten-free-recipe/