Banana Icebox Pudding Cake Gluten And Lactose Free Recipes

BANANA PUDDING ICEBOX CAKE

Steps:

• Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there's a fair amount of overhang.
• Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you've added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn't get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.).
• Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you've used all the cream-making sure to end with the cream. If it starts to rise above the loaf pan, that's fine! Even good. Fold the extra plastic over the icebox cake. If it doesn't completely cover the surface, add more plastic wrap.
• Chill for at least 12 hours or up to 36.
• To unmold, peel away the plastic from the top. Carefully-but confidently-turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.

BANANA ICEBOX PUDDING CAKE (GLUTEN AND LACTOSE FREE)

Steps:

• Divide the contents of the box of gluten-free graham crackers in half. Use half to line the bottom of an 8 x 8 inch square pan.
• Place the other half of the graham crackers into a ziploc bag and crush them. A rolling pin works well for this but be careful not to break open the bag. Set aside.
• In a large mixing bowl, place the pudding mix, milk, yogurt, vanilla, and nutmeg. Whisk for two minutes until thickened.
• Spread just enough pudding to cover over the graham crackers in the bottom of your pan. Top with half of the sliced bananas.
• Spread more pudding over the bananas, just enough to cover them. Then sprinkle half of the crushed graham crackers evenly over top.
• Top with the remaing half of banana slices. Then spread remaining pudding over bananas. Sprinkle remaining graham cracker crumbs over top.
• Cover with wax paper or plastic wrap and refrigerate at least 2 hours before serving. Even better if made the night before.

GLUTEN-FREE BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla., Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.