Gluten Free Banana Cake
User Reviews
5
Gluten Free Banana Cake
Description
The Gluten Free Banana Cake uses mashed overripe banana blended with unsalted butter and sugar, combined with eggs and vanilla extract for richness. Gluten-free baking flour, baking soda, baking powder, and salt provide structure, while almond milk mixed with vinegar acts as a dairy substitute and leavening aid. The batter is alternately mixed with dry and liquid ingredients, then baked until a toothpick comes out clean.
The result is a soft, moist cake with a balanced mild banana flavor. The frosting, made from creamed butter, powdered sugar, and milk, adds a smooth, sweet layer without overwhelming the cake. Cooling the cake thoroughly before frosting helps maintain texture and appearance.
This cake works well as a snack or dessert, particularly suited to those on gluten-restricted diets. It pairs nicely with tea or coffee and can serve as a comforting homemade treat.
Recommendations include using Bob's Red Mill gluten-free flour for best results and a note that vanilla extract can substitute chocolate extract if desired.
Ingredients
- ½ cup butter room temperature, unsalted
- ⅓ cup white sugar or coconut sugar
- 2 egg
- 1 teaspoon vanilla extract pure
- 1 banana overripe
- 1 ½ cups gluten free 1 to 1 baking flour Bob's Red Mill brand
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup almond milk any milk will work
- 1 tablespoon vinegar
Frosting
- ½ cup butter room temperature, unsalted
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees. Spray an 8 inch square baking pan or line with parchment paper.
- In a measuring cup mix the milk and the vinegar and set aside.
- Mix the butter and sugar together until light and fluffy.
- Add eggs, Rodelle Vanilla and banana and mix until well combined.
- In another bowl whisk together the flour, baking powder and baking soda.
- Alternate adding the flour mixture and milk mixture and continue to stir until well combined.
- Pour into the baking pan and cook for 20. minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool well on a cooling rack before frosting. I suggest at least one hour.
Frosting
- Cream butter in a mixer until it's fluffy.
- Add powdered sugar a little at a time and continue to mix well until fluffy. Add the milk and beat at high speed. You can add a tad more milk if it's too thick.
Notes
- Bob's Red Mill gluten-free 1-to-1 baking flour works best for this recipe.
- You can replace chocolate extract with vanilla extract if preferred.
- Cool the cake completely before applying the frosting for a smooth finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 236mg | 10% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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