Blueberry Banana Polenta Cake

I’ve really been enjoying making recipes from Karina, The Gluten Free Goddess, because most of her recipes are usually gluten, dairy and soy free and usually quite easy to make egg free, which is very desirable for my family! For a party where the main dessert was ice cream cake, I chose to make a variation of this Banana Polenta Cake so that my family could also eat something and it didn’t disappoint.

Blueberry Banana Polenta Cake

Adapted from Karina’s Banana Polenta Cake

3/4 c. brown rice flour
1/4 c. potato starch
1/4 c. Sorghum flour
1/2 tsp. xathan gum
1 3/4 tsp. baking powder
1/2 + a little tsp. baking soda
1/2 tsp. salt
1 c. cornmeal
Egg replacer for two eggs
1/2 c. oil (I used half olive and half canola)
1 1/3 c. brown sugar (The original recipe called for 1 3/4 c. sugar,  but it was still quite sweet with the amount of sugar I added.)
4 bananas, mashed into a puree
1/3 c. rice milk + some to adjust consistency
2 tsp. vanilla
1 – 2 c. of fresh blueberries, washed and dried

  1. Preheat oven to 350F. Line a 9 x 13″ baking pan by lining it with parchment paper.
  2. Whisk together flours, cornmeal, baking powder, baking soda, xathan gum and salt. Set aside.
  3. Mix the egg replacer; add oil and beat until combined using a whisk.
  4. Add the sugar and beat until smooth.
  5. Add in the banana, milk, vanilla and nutmeg and beat until smooth.
  6. Add the dry ingredients into wet, beating to combine using a wooden spoon.
  7. Mix in the blueberries and add extra milk to change the consistency if necessary.
  8. Pour batter into baking pan and bake for about 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. The cake should appear slightly golden brown at the edge, firm to a light touch.
  9. Set on a wire rack to cool completely.

Note: I did not remove the cake from the pan while it was cooling so that it would not lose its form and it helps keep in the moisture better. However, since I used egg replacer, it is important to NOT cover the cake until it is completely cooled as the trapped moisture can make it somewhat mushy and sticky.


Filed under Baking

2 responses to “Blueberry Banana Polenta Cake

  1. I love it that you added blueberries! I’m going to try this myself. Cheers! Karina

  2. Rae

    These recipes always look so intimating to me, but it sounds delicious!

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