Banana Cakes ~ Gluten Free


I need seven eggs for dishes I’m making later in the week.  My chickens and duck, I suspect, have been thrown for a loop by this last rainy cold spell and are only giving us two or three eggs a day.  They are probably thinking, like me and every other human I’ve talked to this week, what is going on, this is May, for Pete’s sake.

For the first time in weeks I took my nature hike on the trails we’ve made on our property in temperatures in the forties.  Nothing like a hot cup of coffee in your belly and a chilly morning on your face to keep you going all day!  It makes for cozy evenings and gardening without the headaches and heat exhaustion.  Eggs or no eggs, I’m going to pine for these chilly spring days come July.  But an egg shortage forced me to get a little more creative with breakfast this morning as I was unable to spare an egg a person for our usual spinach omelettes.

We are trying to stay gluten free because we gain weight when we eat gluten-full and we lose when we leave it out of our diets.  I don’t know if it’s the gluten or the fact that we just eat less bread and fewer puffy foods that make us puffy when we are avoiding gluten.  I always say that I have to be on something (a restriction of some sort) or I’ll eat everything.  True.  True.

The banana cakes I made for our breakfast, sacrificing just one egg in hopes that the birds will kick into gear now that the rain is letting up a little, were heavenly!  I have only been using gluten free flours for a few months and, though a little troublesome to work with and a bit pasty in texture at times, I’m pleasantly surprised by how versatile they are.   Grass fed butter was 2 for 1 this week.  A perfectly decadent addition to the banana cakes to accompany the maple agave syrup I found on sale a few weeks ago, but had yet to try.  The syrup was good.  Not overpoweringly sweet like natural maple, not sticky and gooey like the artificial goop they sell as “pancake syrup”.  Now I’m full of warm goodness and am ready for another chilly hike.


2 bananas

1/2 c. turbinado sugar

1 large egg

1 tsp. vanilla

2 c. gluten free flour.  I used King Arthur all-purpose this time, which wasn’t on sale and cost a fortune!  Grr…  Regular flour could be substituted.

2 tsp. baking powder

Pinch of salt

1/4 tsp. cinnamon


Mash the bananas.


Mix them with the sugar, egg, and vanilla.


Sift together the flour, baking powder, salt, and cinnamon.


Add the dry ingredients to the wet and fold together.


Spoon onto a hot griddle over medium heat.  Cook 3 to 4 minutes on each side.  One thing I’ve noticed with GF flour is that if you don’t cook products containing them a little slower than normal, they end up doughy and chalky in the center.


Makes 8 pancakes.


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