With plenty of banana flavor and just a hint of sweetness from fruit and honey, this gluten-free cake is great snack for any time of day. Fermented overnight, the dough can then be mixed with the remaining ingredients and baked early in the morning for a warm, fresh-from-the-oven breakfast.
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup gluten-free sourdough starter
- 1 cup sorghum flour
- 1/2 cup tapioca flour
- 3/4 cup sweet rice flour
- 1 egg
- 3 Tbsp. honey
- 2 tsp. vanilla
- 2 tsp. ground cinnamon
- 3/4 tsp. sea salt
- 3/4 tsp. baking soda
- In a medium mixing bowl, mash the bananas. Stir in the coconut oil, gluten-free sourdough starter, and flours. Mix well until a soft dough is formed. Cover tightly and allow to ferment for 6-12 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F. Butter an 8x8 inch glass baking pan and set aside.
- Add the egg, honey, vanilla, cinnamon, and salt to the fermented dough. Mix all ingredients until nearly combined and then sprinkle in the baking soda. Stir until all ingredients are well combined.
- Scrape batter into prepared baking dish and place on middle rack of preheated oven. Bake for 30 minutes, or until a cake tester comes out clean.
- Allow to cool for at least 10 minutes before slicing and serving.
Serve with butter as a snack bread or crumbled into a bowl of yogurt or kefir for a breakfast treat.