Some bakers will cringe, but to me, the best indicator of delicious results is a delicious batter. And the Banana-Ginger Peanut Butter Snack Cake I just whipped together has a lot of promise.
I’ve made my fair share of gluten-free cakes, cookies, and other baked experiments, and there have been plenty of batter/dough-tastings that made my heart sink. After spending all that time, and money, mixing together ingredients in the name of providing my daughter with a top-notch knockoff of a gluteny favorite, I’ve slid the pan into the oven knowing it would come out a failure.
Today I awoke to find three too-brown, too-soft bananas on my countertop. I knew there was baking to be done. My kids will eat banana bread or muffins — with an emphasis on will; it’s not something they clamber for — but I was in the mood to make a treat to take into the office. (And I wanted to let/make Ava try something new, too.) I also had a jar of Peanut Butter & Co. The Bee’s Knees (peanut butter blended with honey) taking up space in my pantry. Again, something I bought for Ava thinking she’d love the combo (and I’d love the lack of processed ingredients), but alas, Jif wins out.
Anyway, I turned to the Internet in search of a peanut butter-banana recipe, and after ho-hum hits on my usual sites, I somehow decided to check Skippy’s website. And there I found the aforementioned snack cake recipe. It caught my eye with the title, but the clinker was the ingredients list — just 1 cup of flour in the cake. When I follow regular recipes using gluten-free flours, I look for those with flour in a supporting role, not the star ingredient. My rule of thumb: 2 cups is OK (depending on the size of the recipe), but 1 cup or less is fantastic. That’s why I love to make brownies — Ava loves them, and I’ve found many delicious recipes with very little flour. The results are always far more moist and “normal” than treats with 2 cups plus.
The banana cake came out of the oven looking great, and best of all, Ava tried it — and loved it! Maybe there’s hope for expanding her taste buds after all.
Here’s the recipe: