This recipe is dedicated to my beautiful mother! I had a wonderful time during your visit this past weekend and miss you so much–I was inspired by you to modify this recipe to be healthier and it was a great experiment. This modified version is just as delicious as the full version! I can’t wait for Thanksgiving to spend more time with family and subject them to my baking experiments.
- 1 cup white rice flour, sifted (To sift the flour I use a strainer and pour the measured flour into the strainer over the bowl.)
- 1 cup sifted tapioca flour, sifted
- 1 cup sifted coconut flour, sifted
- 1 teaspoon xantham gum
- 1 cup apple sauce
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cup of milk, (Any kind of milk will work. I like almond, or for my mom who visited this past weekend, I used lactose free milk.)
- 2 teaspoons vanilla
- ½ cup of butter, melted
- 1 cup of mashed banana (I mashed it then microwaved it for 20 seconds and it became closer to a liquid.)
- ½ to 1 cup of brown sugar
- 1-2 tablespoons cinnamon \
There is a glaze that goes with this recipe, but I do not make it because this is sweet enough as is. This cake can be made as muffins too!
- Preheat the oven to 350 degrees.
- Mix all the ingredients for batter in a large bowl except for the melted butter.
- Once batter is mixed, slowly add in the melted butter.
- Pour better into a 13×9 greased (I use coconut oil to grease the pan) pan or an 8-inch diameter round pan.
- The batter will be thick and resemble cinnamon roll dough.
- Mix all the topping ingredients until well combined.
- Pour the topping onto batter evenly.
- Then swirl topping with a knife into the batter, so that the cake resembles monkey bread.
- Bake for 35 minutes at 350 degrees.
If making muffins:
- Pour the batter into a greased muffin pan, filling each muffin 2/3 of the way.
- Then spoon topping onto each muffin and swirl with a knife.
- Bake for 20-30 minutes at 350 degree (check with toothpick at 20 minutes).