(Casein free/vegan options in parenthesis)
Summary:When I was a little girl, my mom would often make a banana cake for dessert. It was always so delicious, especially the second day after it sat in the refrigerator and the cake got even moister. Here is a gluten free version of my mom’s cake that can also be prepared without dairy ingredients. It is wonderful with or without the frosting!

• 1 1/4 cups unsalted butter (or Spectrum non-hydrogenated shortening, or vegan butter)

• 1 cup sugar
• 1/2 cup agave nectar

• 4 eggs, lightly beaten (or egg replacer like Ener-g egg replacer, or chia gel: 1 tablespoon chia seeds blended with 1/4 cup hot water, let sit for 5 minutes, whisk together)
2 2/3 cups The Pure Pantry All Purpose Baking Mix

• 1 cup sour cream, non-dairy yogurt
 or non-dairy sour cream 
• 4 mashed ripe bananas

• 2 tablespoons good quality vanilla

Preheat oven to 350°F. Grease two 8″ pans or one large sheet cake pan.

In a stand up mixer with the paddle attachment, cream together the softened butter with the sugar until light and fluffy. Add the agave nectar. With the mixer on medium-low speed, add the eggs (or egg replacer), and mix until the batter is smooth.

Add the baking mix and blend on low speed. Now add the sour cream and mashed bananas and mix until evenly combined then add vanilla.
Evenly pour the batter into your prepared cake pans and bake for 30-40 minutes. Insert a wooden toothpick into cake. If it comes out clean, the cake is done.
Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.