Grandbabies & Gluten

In the last few days I have learned several things. First of all I learned that you cannot substitute gluten free pasta when making one pot pasta casseroles. They end up like a pot of mush. Secondly, yesterday we learned that no matter how many grandkids you have, there is always room in your heart for another. Our son and his wife gave us the most beautiful little girl last night and I just keep looking at the pictures over and over. She has already stole our hearts. Since we have to share with the other grandparents we came home and I just took a banana cake out of the oven to take to the daughter-in-law that is now first in our will for giving us this precious little bundle. When our daughter, Christi saw that I was baking Mandy a cake, she quickly informed me that she had given me a precious little girl 3 years ago and I didn’t bake her a cake. So I had to promise her that a cream cheese pound cake will be waiting for her when she walks in the door on Saturday. I told her that if they would move our sweet little Kenley from Florida to Texas, we would bake her all the cakes she wants.

This banana cake that I am posting was posted on Face Book the other day and it caught my eye. It really is delish. I did add cream cheese frosting to it. Everything is better with cream cheese frosting, right? The cake is light and has a mellow banana flavor with a crumb topping.

Preheat oven to 300 and grease a 9×13″ baking pan.

Cake

2 cups all purpose flour

1 1/2 teas baking powder

1 teas baking soda

3/4 teas salt

3/4 cup sugar

1 stick butter, melted

1/2 cup buttermilk, divided

2 eggs

1 teas vanilla

2 ripe bananas, mashed

Topping

1/4 cup flour

1/4 cup dark brown sugar (I only had light, and it worked fine)

1/2 stick butter

To make the cake, combine the flour, baking powder, baking soda, salt and sugar. Blend in the melted butter until mixture is moist. Pour in 1/4 cup of the buttermilk and stir until well combined. Mix the 2 eggs and vanilla with the remaining 1/4 cup buttermilk and then pour over flour mixture. Beat for 1 minute. Pour into greased 9×13″ baking pan.

For the topping, combine the brown sugar, flour and cold butter. With pastry cutter, blend in the cold butter until mixture resembles crumbs. Sprinkle evenly over batter. Bake cake for 32-38 minutes in preheated 300 degree oven.

As soon as the cake came out of the oven I drizzled some of the cream cheese frosting over the cake. When cake cooled, I poured the rest of the frosting over the cake and spread evenly over cake.

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