Last time my mother in law went to the United States she brought me back a few different Gluten Free Betty Crocker Baking Mixes. In the line up they offer yellow cake mix, devil's food cake mix, brownie mix and chocolate chip cookie mix. Since I am not a master baker, I though easy peasy for a quick dessert fix. I have been craving banana bread and since my bananas were ready to meeting their expiration date, I thought why not utilize one of the mixes to make a twist on classic banana bread and instead make a banana bread cake. I was also able to utilize some apples I had which were past their crisp stage and make homemade applesauce for the recipe. To make the applesauce, I just peeled and cubed the apples, boiled it in water for 3-5 minutes and then pureed it in my magic bullet (works great for homemade baby food as well). To make a cup of applesauce you need 2 large apples or 3 medium sized apples. The cake turned out really good, very moist and tasted like heavenly bananas. Hope you enjoy!
Gluten Free Banana Bread Cake
3 eggs, room temperature
1 cup applesauce
1 tbsp vanilla extract
2 tsp cinnamon
4-5 ripe bananas-mashed
1 Package Gluten Free Betty Crocker Yellow Cake Mix (or other Gluten Free Cake Mix)
1 cup raisins
Other optional mix ins: walnuts, pumpkin seeds, dried cranberries.
1. Preheat over to 350F and grease bread pan.
2. Mix together eggs, applesauce vanilla extract, cinnamon and bananas.
3. Add yellow cake mix and raisins and stir until all blended together.
4. Pour batter into prepared bread pan.
5. Bake for 1 hour or until toothpick when inserted into bread comes out clean.
6. Cool on wire rack and enjoy!