Gluten-Free Peach Banana Cake
This healthy cake by Silver & Gold can be made the night before, two days before, or if you're feeling adventurous, the morning of your breakfast! Great for dessert, and it will please everyone.
It doesn't take long and you can substitute the peaches for any kind of fruit you have at hand - apples, pineapple or berries.
• 1 cup gluten-free flour mix
• 1⁄3 cup coconut flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 2 eggs
• 1⁄3 cup coconut oil, melted
• 2 ripe bananas, mashed
• 1⁄2 cup fresh or frozen chopped peaches
• 1⁄3 cup pure maple syrup
• 2 teaspoons vanilla extract
Pre heat oven to 350°F
Grease and flour a 9 x 3 loaf pan.
Mix all dry ingredients in a large bowl.
In another bowl mix all wet ingredients, except peaches.
Add wet ingredients to the dry ingredients.
Mix until well blended.
Gently fold in the peaches or fruit of choice.
Pour into prepared pan. Place pan on center rack of oven. Bake for 55 to 60 minutes, until tooth pick inserved into centre comes out clean.
Let sit in pan on cooling rack at least 15 minutes before slicing.
Silver and Gold Magazine focuses specifically on the interests of Boomers Plus! Read it online, subscribe, or gift a subscription to someone you know will love it!
* Don't forget to Like Us on Facebook too! *