Gluten Free Banana-Sour Cream Cake

A coupon for Breakstone's Sour Cream inspired this recipe. I found a good coupon in the Sunday local paper along with a beautiful picture of a Banana-Sour Cream Cake with Cream Cheese Frosting. Since I usually have some ripe bananas on my counter, and needed sour cream anyway, it was a perfect opportunity to experiment with the recipe Kraft was using to advertise their product. The original recipe used a traditional yellow cake mix so it was easy to swap out for a gluten free mix. Some of the ingredients had to be adjusted, since the cake mixes were of different volumes, otherwise the recipe stayed pretty much the same.  It was really moist, had a nice banana flavor and the sour cream added a richness to the texture.

Recipe:

1 12 ounce gluten-free vanilla cake mix

1/2 cup mashed bananas

1/2 cup Breakstone's reduce fat sour cream

2 extra-large eggs

1/2 teaspoon baking soda

1/8 cup vegetable oil

Beat above ingredients with mixer on low until moistened, then on medium for two minutes. Pour into a greased 8" round cake pan. Bake 35 minutes in a pre-heated oven @ 350 degrees.  Cool on rack and frost with cream cheese frosting.

Frosting:

1 package gluten free vanilla frosting mix, following the directions for the cream cheese version. Sprinkle with chopped nuts if desired.

For information on the gluten free products used for this recipe visit:www.glutenfreebakingmixes.com