Bananas and Cream

Ingredients:

·        2 cups of gluten-free all-purpose flour

·        1 tsp of baking powder

·        1/4 tsp of salt

·        4 room temperature eggs

·        2 cups mashed ripe cardaba bananas (4-5 pieces medium size.)

·        1 cup of artificial sugar

·        1/2 cup of unsweetened applesauce

·        1/3 cup of canola or palm oil

·        1 tsp of vanilla extract

·        1/2 cup of finely chopped cashew nuts

Directions:

·        Begin by preheating your oven to 350°F.

·        Spray 2 loaf pans with non-stick cooking spray.

·        In a large ceramic mixing bowl, sift together the flour, baking soda and salt.

·        In a smaller ceramic mixing bowl, whisk the eggs first until frothy, and then add the bananas, sugar, applesauce, oil and vanilla.

·        Use a hand mixer to beat on medium speed.

·        Gradually add the dry ingredients and mix until your batter is well-blended.

·        Transfer into the prepared loaf pans.

·        Tap until evenly distributed.

·        Bake at 350°F for 30 minutes or until they are a nice light golden brown and the cake springs back once it is lightly touched.

·        Remove the loaves from the oven and cool for about 10 minutes.

·        Gently run a bread knife around the edges of each loaf pan and carefully invert the cakes onto wire racks.

·        Cool completely.

You may coat the top with frosting for an added variety along with a sprinkling of chopped or whole cashew nuts.