Banana Layer Cake - Gluten Free

By ctozzi

Made this as muffins - needed a little more time than normal muffins 350 degrees for 20 mins
2 points for weightwatchers

Ingredients

• 2 cups all-purpose flour (bob's red mill gluten free)
• 1 1/2 1 ½ teaspoons baking powder
• 3/4 ¾ teaspoons baking soda
• 1/2 ½ cup shortening
• 1 1/2 1 ½ cups splenda
• 1 teaspoon vanilla
• 2 eggs
• 1 cup mashed ripe bananas (3 medium)
• 1/2 ½ cup buttermilk or sour milk
• (Add approx. 1 tsp (5 ml) to 2 tsp (10 ml) lemon juice to a cup of milk to cause the milk to curdle )
• 1 tsp Xanthum Gum
• 1/3 cup unsweetened applesauce (was too dry without it)

Preparation

Step 1

Grease and flour two 9×1 ½ – inch round baking pans; set aside.

Stir together flour, baking powder, baking soda, and ½ teaspoon salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each.

Combine bananas and buttermilk/sour milk.

Add flour mixture and buttermilk mixture alternately to egg mixture, beating on low speed after each addition just until combined.

Pour into prepared pans.

Bake in 350°F oven for 30 minutes or until wooden toothpick inserted near centers comes out clean.

Cool on wire racks 10 minutes. Remove from pans; cool thoroughly on racks. Frost with desired frosting.