Gluten-Free Banana Cake
User Reviews
5
Gluten-Free Banana Cake
Description
The recipe starts by combining oat milk with yogurt and lemon juice to create a dairy component that is mixed into a flour blend of gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt. Butter creamed with granulated and coconut sugars adds richness. Beaten eggs, vanilla, and mashed bananas are incorporated for moisture and sweetness. The batter is baked in a 9x13-inch pan until a toothpick comes out clean, ensuring a moist crumb. Once cool, the cake is spread with a frosting made from softened cream cheese, Greek yogurt, maple syrup, and vanilla extract, thinned with almond or oat milk if needed.
The cake offers a mildly spiced, moist texture with sweet banana flavor, suitable for those avoiding gluten. The frosting adds creaminess and a touch of tang. This cake serves well as a dessert or snack.
Variations include using different milks or substituting honey for maple syrup. To keep dairy-free, use dairy-free butter and the specified dairy-free frostings. The cake can be made up to two days ahead, refrigerated tightly covered, or frozen for longer storage. Bring to room temperature before frosting and serving.
Ingredients
Banana Cake:
- 1 cup oat milk room temperature
- ¼ cup plain Greek yogurt I used 2%, or vanilla Greek yogurt
- 2 tablespoon lemon juice fresh
- 2 ½ cup all-purpose flour spooned and leveled, gluten-free 1:1 baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups banana about 3 large spotty bananas (browner the better, mashed ripe
- 5 tablespoon butter softened to room temperature, unsalted
- ½ cup granulated sugar
- ½ cup coconut sugar or packed light brown sugar
- 3 large egg
- 2 teaspoon vanilla extract pure
Cream Cheese Frosting:
- 8 oz cream cheese regular or neufchatel) softened to room temperature, block
- ¼ cup Greek yogurt vanilla flavor
- ¼ cup maple syrup or honey, real
- 1 teaspoon vanilla extract pure
- almond milk 1-2 tablespoon; for thinner frosting; or oat milk
Instructions
- Preheat oven to 350°F. Grease and line a 9×13 inch baking pan with parchment paper.
- Whisk together oat milk, yogurt, and lemon juice. Allow it to sit for at least 5 minutes.
- In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or large mixing bowl with an electric hand mixer, beat butter on high for 1 minute until smooth. Add both sugars, beat on high for 2 more minutes until creamed. Scrape down the sides.
- Beat in eggs and vanilla on medium until combined (about 30 seconds). Scrape sides, then beat in mashed banana until just combined.
- With the mixer on low, add dry ingredients in three parts alternating with the oat milk mixture. Mix until just incorporated; do not overmix.
- Pour batter into the lined baking dish and make sure it is even.
- Bake for 40 - 50 minutes, until a toothpick comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
- Allow the cake to cool completely before frosting. You can refrigerate to speed up the process.
- While the cake cools, make the frosting by combining all ingredients in a large mixing bowl. Beat with a handheld electric mixer on medium for 1 - 2 minutes until fluffy and smooth. Alternatively, use a stand mixer with the paddle attachment.
- Frost the cake and enjoy!
Notes
- Use unsweetened vanilla or plain almond, skim, or cashew milk as oat milk alternatives.
- Regular or reduced-fat Neufchatel cream cheese can be used for frosting.
- Maple syrup in frosting can be substituted with honey.
- To make dairy-free, use dairy-free butter and the specified dairy-free frosting; use oat milk or almond milk.
- Make ahead: bake up to 2 days in advance; refrigerate covered or freeze up to 3 months, then bring to room temperature before frosting.
- Store leftover cake covered in refrigerator for up to 4 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 252mg | 11% |
| Potassium | 150mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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