quickloaf - Pound Cake and/or Banana Pound Cake/Bread

By tinathorn

Ingredients

• 1/2 cup canola or safflower oil
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoons unsweetened applesauce
• 1 cup raw sugar
• 1/4 cup dark brown sugar
• 2 teaspoons vanilla
• 3 eggs
• 1/3 cup full-fat coconut milk
• 1/3 cup water (OR, instead of water/coconut milk: 2/3 cup Lite coconut milk)
• 2 Tablespoons orange juice (secret ingredient!)
• 3/4 cup finely ground brown rice flour
• 3/4 cup potato starch
• 3/4 cup tapioca starch
• 1 1/2 teaspoons guar gum (do not use xanthan gum)
• 1 scant teaspoon salt
• 1 1/4 teaspoon baking powder

Details

Adapted from thecinnamonquill.com

Preparation

Step 1

Preheat oven to 350 degrees F. Oil and sugar two loaf pans: I use two 8×4 inch pans.

In the bowl of a mixer, combine oils, applesauce, sugar/brown sugar, vanilla, eggs, coconut milk and/or water, and orange juice. Mix until sugar dissolves, slightly.

Add flours, xanthan/guar gum, salt, and baking powder.

Mix for two minutes, or until all ingredients have transformed into a well-combined batter.

Pour into prepared pans.

Bake for 50 – 55 minutes, until toothpick in the middle comes out clean. Let cool in pans 10-20 minutes, then unmold onto a cooling rack until fully cooled. Can be stored on counter, in refrigerator, or freezer (this cake actually freezes very well).

For one banana loaf (variation):

1 super-ripe banana, mashed
1 teaspoon cinnamon
1/2-1 cup chopped walnuts (optional)

Pour half of above batter into loaf pan. To remaining batter, add banana, cinnamon, and walnuts, mixing until the banana and cinnamon are well-combined. Pour into other loaf pan. Bake as directed above.

*I usually make one pound cake and one banana loaf; I assume the above could be doubled to make two banana loaves, but I’ve never actually tried it.