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1
Preheat the oven to 350F.
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2
Grease a 9 by 9-inch baking pan and dust lightly with flour mix, tapping out any extra.
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3
Whisk together the flour mix, xanthan gum, baking soda, baking powder, salt, and cinnamon.
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4
Combine the rice milk, lemon juice, and mashed banana, mixing well.
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5
Set aside.
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6
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 2 minutes.
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7
Add the light brown sugar, mix, then add the egg replacer and vanilla.
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8
Beat well until completely combined, about 2 minutes.
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9
Sift in the flour mixture in three batches, alternating with the rice milk/lemon juice/banana mixture, beginning and ending with the flour mixture.
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10
Mix until fully combined, about 30 seconds.
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11
Pour into the pan and smooth the surface.
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12
Bake in the center of the oven for 45 minutes, or until the top is golden and a skewer inserted into the center of the cake comes out clean.
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13
Rotate the pan halfway through the baking time.
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14
Let cool completely in the pan on a cooling rack.
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15
Once room temperature, cover with a large plate, invert the cake onto the plate, then reinvert onto the rack or serving plate.
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16
Store covered or wrapped at room temperature.
