Another Better Homes and Gardens adaptation.
2 cups GF flour blend (I used this one)
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
scant 1 1/2 cups sugar
1 tsp. vanilla
1 cup mashed ripe banana
1/2 cup coconut milk (or make lower fat by using rice milk)
Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan or two 12 cup muffin tins, set aside.
Sift together the dry ingredients, set aside. Mix the coconut milk and the banana, set aside.
In a large mixing bowl, beat shortening on high speed for 30 seconds. Add sugar and vanilla, bet until well combined. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with the banana mixture, beginning and ending with the flour mixture, beating until just combined. Pour into prepared pan or fill muffin cups 2/3 full.
Bake cake for 30 - 40 minutes or cupcakes for 20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with Creamy Chocolate Frosting or Maple Frosting as desired.
*To make this low-fat, substitute the shortening for 1/4 cup canola oil plus 1/4 cup applesauce and substitute the coconut milk for lite coconut milk or rice milk.