Gluten Free Banana Cake

I hate bragging, but when you do something soooo right you just have to bask in the moment. That is how I feel about the banana cake I made last week. It wasn't pretty, but ohhhh the taste, it had my tongue dancing the waltz around the moist banana flavor and doing flips over the sweet banana glaze and crunchy walnuts. All this and gluten free too! I started with a home made gluten free All-Purpose flour mix;

3 1/2 c. rice flour
1 c. corn flour(not corn meal)
1 c. tapioca starch
1/2 c. potato starch
3T. xanthan gum

Mix all ingredients and store in a ziplock bag.

GF Banana Cake

1 c. all-purpose gf flour
1 scant c. sugar
1/2 t. cream of tartar(to substitute decrease the soda to 1/2 t. and add 1 t. of baking powder)
1/2 t. salt
3/4 t. baking soda
2 bananas whipped with an immersion blender till creamy
1/3 c. butter milk (to substitute add 1/2 t. vinegar to regular milk)
1/3 c. butter softened
2 eggs at room temp.
1/3 c. chopped nuts

Heat oven to 350*F. Grease and lightly flour bottom of a 8x12 glass casserole dish.
Blend all ingredients except eggs and nuts until moist. Beat on low for 2 minutes. Add eggs and beat 2 minutes more. Stir in nuts then pour batter into prepared pan and bake for about 35 minutes. Check with toothpick until it comes out clean. Eat warm or cool completely and drizzle with Banana glaze.

Banana Glaze

1 fresh banana (unless you like them brown) whipped 'till creamy
1 T. butter*optional
1/2 t. vanilla extract
enough powdered sugar to bring to desired consistency, approx. 1 lb.

Whip all ingredients until smooth.

This cake was so good that even my family members who aren't gluten intolerant loved it.