This recipe is one of the winning entries from the 2006
Pamela's Greatest Gluten-free Recipe Contest

Banana Cake
By Greg S.

2 large ripe bananas (1 cup)
1/2 cup sour cream
2 eggs
2 teaspoon lemon zest
1 teaspoon vanilla
1/2 cup sugar
2 cups Pamela's Baking & Pancake Mix
10 tablespoons butter, softened

Instructions: Preheat oven to 350º. Prepare a 9x2-inch spring-form pan: grease sides and bottom, line bottom with parchment paper and grease again, then dust bottom and sides with white rice flour.

Puree the bananas with the sour cream until smooth. Add the eggs, lemon zest and vanilla and blend. Measure Pamela's Baking & Pancake Mix and sugar into large bowl and mix to combine on low speed. Add butter and half the banana mixture and mix slowly until dry ingredients are well-moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan, smooth with spatula, and bake in center of oven for 35 to 45 minutes until a toothpick inserted in center comes out clean.

Allow cake to cool in pan for 10 minutes before releasing spring-form to remove cake. Cool completely on rack before dusting with powdered sugar.

If desired, frost with a chocolate ganache or lemon butter cream.

Lemon Butter Cream Frosting

6 cups powdered sugar
juice of two lemons
2 cubes of butter or margarine
zest of two lemons

Cream butter until smooth, add all ingredients and mix well. If too thin add more powdered sugar, if too thick to spread, add some water.

© 2006 Pamela's Products, Inc.