Simple Way to Make Quick Macrobiotic Banana Pound Cake With Rice Flour & Tofu

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The ingredients needed to make Macrobiotic Banana Pound Cake With Rice Flour & Tofu:

1. Make ready 2 Ripe banana
2. Prepare 2 tsp Lemon juice
3. Take 150 grams Rice flour
4. Prepare 1 tsp Baking powder
5. Make ready 1/2 tsp Baking soda
6. Prepare 150 grams Tofu (no draining needed)
7. Take 50 grams Honey
8. Take 1 few drops Vanilla essence

Dabbling into different gluten free flours is a hobby of mine. I have had joyous experiences, frustrations, outright failures (ahem, gluten free thumbprint cookies, ahem cough) while using various flours. Learn how to make this sweet banana pound cake recipe from scratch! Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour.

Instructions to make Macrobiotic Banana Pound Cake With Rice Flour & Tofu:

1. There are different kinds of rice flours, but I use the rice flour from Thailand. It's similar to joshinko.
2. Preheat the oven to 180℃. Cut parchment paper to line a pound cake tin.
3. Mash the ripe bananas with the back of a fork, sprinkle with the lemon juice, and mix.
4. Put the rice flour, baking powder, and baking soda into a large bowl, and lightly mix together with a rubber spatula.
5. Add the mashed bananas, tofu, honey, and vanilla essence, and mix with a rubber spatula. Switch to a hand mixer and beat for about 2-3 minutes.
6. (If you have a food processor, you can simply combine all the ingredients in it and blend them together.)
7. Pour the batter from Step 5 into the cake tin, bake in an oven for about 40 minutes at 180℃. Cover with foil and bake for another 10 minutes. Check with a skewer, and if it comes out clean, it's done!
8. Remove the cake from the tin after it cools. This will prevent it from breaking apart.

Learn how to make this sweet banana pound cake recipe from scratch! Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor. This banana cake called for sour cream and cake flour and I had both at home. I was wavering between this and the Banana Cake VI and I'm really glad I picked this one!

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