Banana Bundt Cake: A Gluten Free Recipe

by Joanne on December 11, 2009

Digital Photography Class:  It has been a while since I last updated everyone on all the tips and tricks.  Well, we are still working in and trying to find our way around PhotoShop.  It’s pretty amazing photo editing software. 

This past week, Ted gave me a very old, worn, faded photograph of his parent’s wedding …whoops! It wasn’t his parents wedding it was his father’s NIECES wedding (Ted’s dad is on the far left).  I took it into class and asked if anything could be done to it.  AMAZING!  We photographed the PHOTOGRAPH and then edited it (that took 3 hours).  The final result was (3) copies of an 11 x 17 very nice black and white restored picture.  Ted was thrilled! 


 I just hope I can do all that in my version of PhotoShop Elements 7.





Good Eats and Gluten Free:

For a holiday brunch, a Christmas or New Years Day breakfast get together, this is a tasty treat to offer along with all those other delicious holiday breakfast happenings.


I used Bob’s Red Mill Gluten Free Vanilla Cake Mix for my base in this recipe.


  • 1 Pkg Bob’s Red Mill Vanilla Cake Mix: Gluten Free
  • 3 Whole Eggs
  • 1/4 cup Canola Oil
  • 4 Mashed bananas – overripe is best
  • 1/3 cup Milk

Preheat oven to 325 F. 

Beat the eggs, oil, bananas, and milk. 

DSC_2476 When ever we have over ripe bananas, I will put them in a baggy in the freezer.  They turn almost black and, when defrosted, literally pour out of the skin, but they are still good for baking. 



Pour in the cake mix and just stir until blended.


Pour into prepared Bundt pan (sprayed with baking non-stick spray).


Bake for 40 – 45 minutes.  When cool, flip over and out of the Bundt pan.


Make your glaze: Simply add 1 tsp strong coffee to 1/4 cup hot water and stir to dissolve grounds.  In a separate cup, add 1/2 cup of powdered sugar and add 4 teaspoons of the coffee.  This will give you enough glaze to simply lace the cake.  If you want to cover the cake in glaze, use about 1 1/2 cups of powdered sugar and add the strong coffee to the desired pouring consistency. Be careful not to make it too thin!


Decorate in a festive manner and, of course, ENJOY!



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  • At 2009.12.12 08:25, kilax said:

    What kind of tools did you use on the photo? I love PS 🙂 I don’t play with it as much as I used to though!

    • At 2009.12.12 09:45, Joanne said:

      Hi Kilax: The instructor helped me a lot with the retouching. There were all sorts of black spots and white spots and wrinkles that had to be “erased”. The eraser tools was paramount. The patch tools was also used a lot. We desaturated some of the really “glowing” whites in the photo that weren’t the main focus. We took out some weird wire by the candle on the back wall. There was also (this is the coolest) a tilted candle. We deleted the tilted candle and used the patch tool over the straight candle to insert it into the deleted empty space. NEat! So much to learn and so many tools in Photo shop!

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