- 1 package of 1-2-3 Gluten Free Pan Bar Mix
- 2 large very ripe bananas, lightly mashed
- 1/2 cup (120ml) sour cream
- 2 large eggs, room temperature
- Zest of one small lemon, finely grated
- 1 tsp. vanilla extract
- 1/4 cup (60ml) oil (rapeseed oil)
Preheat oven to 350F/180C (160C Fan). Generously spray 9” springform pan with non-stick spray. Line the bottom of the pan with a circle of wax paper. Then spray the top of the wax paper with non-stick spray.
In the bowl of the mixer with paddle attachment, place the bananas, sour cream, eggs, lemon zest, vanilla extract and oil. Mix well. Add Pan Bar mix to the bowl and mix well. Scrape down and ensure mix is well incorporated.
Pour mixture into the greased pan. Bake approximately 50 minutes until toothpick inserted into the centre comes out clean. Once the pan is removed from the oven the cake will begin shrinking from the sides. Cool approximately 10 minutes in the pan. Then invert onto a wire rack. Remove bottom of the pan and wax paper and re-invert onto cake plate to cool completely.
Top with cream cheese frosting or dust with powdered sugar.