¼cupunsalted butter, softened(For dairy free use Earth Balance buttery sticks)
1large egg, room temperature
⅓cupripe bananas (mashed)
½teaspoonpure vanilla extract
½cupmini semi-sweet chocolate chips(For dairy free use Enjoy Life mini semi-sweet chips)
Preheat oven to 350° F. Grease an 8x8-inch baking pan.
In a medium mixing bowl, whisk together gluten free flour blend, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until combined.
Add egg and beat until well combined.
Beat in the mashed banana and vanilla until combined.
Add ½ the flour mixture and beat until combined, then add ½ the milk and beat until combined. Repeat with the remaining flour mixture and milk beating until just combined.
Reserve 2 teaspoons of the mini chips, then fold in the remaining chips.
Spread the batter in the prepared pan.
Sprinkle the reserved chips over the top of the batter.
Bake for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
Allow the cake to cool in the pan on a wire rack.
Use over ripe bananas for this recipe. Under ripe bananas won’t add enough sweetness to the cake.
Remember to use the “spoon and level” method when measuring your gluten free flour blend. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Don’t over mix the batter. It’s normal to see a few lumps in the batter, but just mix until the ingredients are combined.
Allow the cake to cool in the pan before cutting into squares. It’s difficult to wait, but the cake will cut more cleanly when cooled.
Recipe adapted from Better Homes & Gardens’ Hometown Favorites: Delicious down-home recipes volume 10.