Brown Rice Banana Chocolate Chip Cake
Baby’s Big Boy’s first birthday last week. The celebration involved some logistics: a trip out of town, the packing of an unfrosted baked cake, a pack’n'play, a swing, two bags of baby food, a bottle warmer and a ton of other stuff. It takes a lot of planning to get away for a few days with this little rascal. Good thing he’s cute; it makes it all worthwhile.
We frosted the cake shortly after our arrival, added a sparkler in the middle, and bam…it was decked out for the occasion! The frosting was hastily done but the cake was very tasty. I’m never disappointed when I mix ripe bananas and chocolate. The result is always moist and fragrant.
Most importantly we had a wonderful time with family and some tender moments with James as he experienced a lot of firsts: first lick of frosting (with a grimace), first candle, first birthday song, first presents. We took a lot of pictures.
BROWN RICE BANANA CHOCOLATE CHIP CAKE RECIPE
Yield: 8-10 SERVINGS
Prep Time: 10 MIN
Cook Time: 30 MIN
4 large eggs, at room temp
2/3 cup turbinado sugar
¾ stick unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 ripe bananas, smashed
1 ¼ cups brown rice flour
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Place the rack in the center of the oven. Butter and flour a 9-inch cake pan.
In an electric mixer fitted with a whisk, beat the eggs, sugar, butter, vanilla and bananas until combined.
In a medium bowl, gently whisk together the brown rice flour, tapioca, cinnamon, baking powder and salt. Add the flour mixture to the egg mixture and beat again until the batter is smooth and shiny.
Fold in the chocolate chips
Pour the batter into the prepared pan and bake for 25 to 30 minutes. Let the cake cool completely on a rack before unmolding it.