Banana Cake

Every time I make banana cake it brings be back to high school. My then boyfriend, now husband's mom would make banana cake for him to bring to school quite frequently. I remember giving him the puppy dog eyes that said, please may I have just one bite? It is amazing how hard it can be to get a Jacob's boy to share his beloved family recipe baked goods. Banana cake, seven layer bars, "Grandma Leo's brownies" go so fast you barely even knew they were baked in the first place. Although, usually there will be one itsy bitsy corner left in the pan because the rule is whoever eats the last piece has to wash the pan!  Now I can make banana cake gluten free, and we both gobble it up quickly each time. It is amazing how fast one 9x13 pan can go between two people...

Ingredients:

2/3 c. Shortening

2 1/2 c. Gluten free flour (either the suggested mix, or brown rice flour)

1 1/4 tsp.Baking Powder

1 tsp. Salt

1 tsp. Baking Soda

1/2 tsp Xanthum gum

2 Large eggs

1 2/3 c. Sugar

2/3 c. Butter Milk*

1 1/4 c. Mashed Bananas (about three)

Directions: Preheat oven to 350. Cream sugar and shortening, add eggs. Add dry ingredients alternation with the buttermilk and mashed bananas. Blend until all is mixed and mix another 2-4 minutes. Bake in buttered 9x13 for 35 minutes or until knife comes out clean. Good warm, but best when completely cooled.

*Butter milk: May substitute Buttermilk with 2/3 cup milk and a splash (about 1.5tsp lemon juice)