This moist, allergy-friendly cake, which features sweet bananas and a hint of vanilla, is a Kirchgressner family favorite. Mom, Rocio, created the recipe for oldest daughter, Angelica, who has severe food allergies, so she could safely eat dessert at any gathering.
-1/2 cup self rising flour
-2 ripe bananas
-3/4 cup oil
-1 tablespoon of lemon
-1 cup of sugar
-1 cup of milk (can be substituted with water for dairy allergy)
-1/2 teaspoon of baking powder
-1/4 cup of baking soda
-Pinch of salt,
-1/2 teaspoon of vanilla extract
Smash the bananas into a yogurt-like consistency and then add and mix the wet ingredients together with a whisk or electric mixer.
In a separate bowl, mix the dry ingredients together and then pour the wet ingredients into the bowl with the dry ingredients. Mix well and pour into a 13 by 9 inch (or round) cake pan and bake at 350 degrees for approximately 25 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Garnish with fruit and homemade whipped cream. Simply whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and a dash of vanilla until the cream reaches stiff peaks.