Photo by Jason Wyche

Just the name "banana chocolate chip cake" makes our mouths water. This yummy recipe from Allergy Free Desserts is the perfect treat to have with your morning coffee. We guarantee this Banana Chocolate Chip Cake won't make it to the end of the week.

Serves: 8 to 10

Ingredients
1⁄4 cup gluten-free vanilla rice milk
1⁄4 cup cider vinegar
6 tablespoons water
2 tablespoons ground flaxseed meal
1 1⁄4 cups Betsy’s Baking Mix (see page 88)
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon xanthan gum
1⁄4 teaspoon salt
1 cup granulated sugar
6 tablespoons organic palm fruit oil shortening
2 medium bananas, peeled and mashed (about 3⁄4 cup)
1 teaspoon vanilla extract
1 cup gluten-, soy-, dairy-, egg-,and nut-free semisweet chocolate chips
1 recipe Flower Frosting

Preparation
Preheat the oven to 350°F. Grease two 8-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper. In a small cup or bowl, make “buttermilk” by combining the rice milk and cider vinegar. In another small bowl or cup, combine the water and flaxseed meal and allow them to thicken for 3 to 5 minutes. In a medium bowl, whisk together the baking mix, baking powder, baking soda, xanthan gum, and salt. In the bowl of a stand mixer, cream together the sugar and shortening. Add the mashed bananas and beat until the batter is smooth. Beat in the flaxseed mixture and the vanilla. Stir in the dry ingredients until they are thoroughly combined, and then fold in the chocolate chips.
Pour the batter into the prepared pans and bake for 25 minutes. Then turn the heat down to 325°F and bake the cakes for another 8 minutes, or until a toothpick inserted in the centers comes out clean.

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-- Amanda Chamberlain

See More: Dinner , Food & Recipes