Gluten-Free Banana Poke Cake
One of my favorite desserts is Banana Pudding. Since needing to be gluten-free, I have been craving it. Finding a cookie substitute for the nilla wafers in a gluten-free option though has been impossible. This recipe is as close as I could come for a replacement.
Of course, this could be so easily made into a non-gluten-free recipe as well!
I converted my simple Betty Crocker Starlight Yellow Cake recipe into gluten-free version. Here is the recipe:
2 1/4 cups all-purpose gluten-free flour – I use Bob’s Red Mill
2 tsp Xantham Gum
1 1/2 cups sugar
1/2 cup softened butter
1 1/4 cups milk
3 1/2 tsps baking powder
1 tsp salt
- Pre-heat the oven to 350 degrees and grease the bottom and sides of a 13x9x2 cake pan.
- Beat all ingredients together and pour into pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool in pan.
*This is the recipe from The Big Red Betty Crocker Cookbook that I have converted to gluten-free.
~Mix up your pudding according to package directions.
~When the pudding is set, add some chopped bananas to it.
~This is a “poke” cake after all, so take a wooden spoon and “poke” the cake with the back of it all over:
~Now layer your cake with a layer of the pudding, then cool whip and then sliced bananas.
~Cover with saran wrap and refrigerate for 2-4 hours before you enjoy!