This gluten free banana cake is tremendous moist and tender although it does not have a ton of added sugar. The key is in actually ripe bananas which can be already tremendous candy!
my take
Nicole’s Recipe Notes
This banana cake is softer and extra tender than my recipe for the right one bowl gluten free banana bread. It has an excellent open, fluffy crumb, however it’s not fragile and makes one of the best snacking cake.
It is made with tremendous ripe bananas, a mix of white and brown sugars, and loads of vanilla extract, so it is full of banana taste.
A skinny layer of the best cream cheese frosting with some vanilla bean seeds simply sufficient additional sweetness to this completely balanced banana cake.
Recipe components
- Gluten free flour: Any prime quality all function gluten free flour mix ought to work right here. Make sure that it is made with finely floor rice flour so your cake is not gritty.
- Baking powder/soda: Add rise and assist the cake brown within the oven.
- Salt: Brightens the opposite flavors and balances the sweetness.
- Sugars: A combination of white and lightweight brown sugars provides moisture, tenderness, and a bit extra sweetness.
- Butter: Solely 6 tablespoons of butter within the cake and one other 2 within the frosting add moisture, tenderness and taste.
- Bananas: Very ripe bananas have well-developed sugars in them that tenderize and sweetens the cake, plus add tons of taste.
- Eggs: Add construction and assist the cake rise.
- Milk: Provides moisture and taste, and brings the cake batter collectively. Keep away from fats free milk.
- Vanilla: Provides depth of taste.
- Cream cheese: Provides tons of creamy taste to the frosting, with a refined tang.
- Confectioners’ sugar: Provides sweetness and construction to the frosting.
The best way to make gluten free banana cake
Whisk collectively gluten free flour together with xanthan gum, baking powder and soda, and salt. In a separate giant bowl, beat 6 tablespoons of unsalted butter with white and lightweight brown sugars till gentle and fluffy. Beat in eggs and vanilla.
Utilizing a spoon or spatula, combine in vanilla and mashed bananas, then milk, and at last the dry components. Combine till simply mixed.
Switch the mushy banana cake batter to a ready 9-inch sq. baking dish, and easy the highest. Bake till the highest springs again when pressed within the middle, about 22 minutes.
Beat softened cream cheese, butter, vanilla and confectioners’ sugar collectively till easy. Frost the cooled cake, slice, and serve.
My Professional Tip
Professional suggestions
Freeze ripe bananas
I all the time have bananas for baking in my home, simply within the freezer. When bananas attain peak ripeness, I peel them, chop them into giant chunks, and freeze the chunks. For baking, simply defrost as a lot as you want within the microwave, or at room temperature. Add the bananas and their liquid to the batter if you bake.
Make a lighter cake
You’ll be able to substitute the milk with gentle bitter cream, 1 of the two eggs with 2 egg whites, and cut back the butter to five tablespoons. Exchange the cream cheese within the frosting with gentle cream cheese, or simply skip the frosting.
Take away from the pan
After the cake is finished baking, do not let it sit within the pan for greater than 10 minutes earlier than putting the cake by itself on a wire rack to complete cooling. For those who go away it within the pan for too lengthy, the surface of the cake steams within the heat air and may turn into a bit chewy.
Ingredient substitutions
Dairy free
To make this cake dairy free, substitute the milk along with your favourite unsweetened unflavored nondairy milk (I like almond milk or Ripple milk). Exchange the butter with Soften or Miyoko’s Creamery vegan butter. In case your nondairy butter is salted, use just one/8 teaspoon of salt or omit it altogether. For the frosting, both use a nondairy cream cheese in case you have one you actually like, or simply omit it.
Egg free
You’ll be able to strive utilizing one “chia egg” (1 tablespoon floor chia seeds combined with 1 tablespoon lukewarm water till it gels) per entire egg, and 25 grams of aquafaba per egg white.
Bananas
For those who like banana cake, however don’t desire an excessive amount of banana taste, you need to use much less ripe bananas. I might additionally add one other 2 to 4 tablespoons extra granulated sugar so the cake remains to be candy and tender sufficient, although. You can even strive changing as much as 50 grams of the mashed bananas with easy applesauce.
For a lighter model of the cake
For a lighter model of the frosting
Forestall your display from going darkish
Make the cake
-
In a small bowl, place the flour mix, xanthan gum, baking soda, baking powder and salt, and whisk to mix effectively. Set the bowl apart.
-
In a big bowl, place the 6 tablespoons of (5 if the lighter model) butter, granulated sugar, and brown sugar, and beat effectively with a hand mixer till easy and lightweight.
-
Add the eggs (or egg and egg whites within the lighter model), and beat till easy.
-
Add the vanilla and mashed bananas and blend with a spoon or spatula till simply mixed.
-
Add the milk, and blend till simply mixed.
-
Add the dry components to the blending bowl, and blend till simply mixed. The batter shall be thick however not stiff.
-
Scrape the cake batter into the ready pan, and easy into an excellent layer with a moist spatula.
-
Place the pan within the middle of the preheated oven and bake for 22 to 24 minutes, or till the cake springs again when pressed gently within the middle.
-
Take away from the oven and permit to chill within the pan for 10 minutes earlier than transferring to a wire rack to chill fully.
Make the frosting
-
Place all of the frosting components in a big bowl (or the clear bowl of your stand mixer fitted with the paddle attachment) and beat with a hand mixer till easy (about 3 minutes).
-
Unfold the frosting on prime of the cooled cake, then slice the cake with a pointy knife into 9 equal items. Serve instantly.
Serving: 1slice | Energy: 390kcal | Carbohydrates: 60g | Protein: 5g | Fats: 20g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.4g | Ldl cholesterol: 90mg | Sodium: 397mg | Potassium: 170mg | Fiber: 2g | Sugar: 19g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 0.3mg
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
The unfrosted cake will keep recent at room temperature, wrapped tightly, for as much as 3 days. After you frost it, you don’t need the frosting to spoil, so it is best to refrigerate it, nonetheless wrapped tightly, for as much as one other 2 days. After that, it might start to dry out.
For longer storage, wrap particular person squares tightly in freezer-safe wrap and freeze. Defrost at room temperature. If the cake hasn’t been frosted, you possibly can microwave frozen slices for about 20 seconds to defrost. Don’t microwave frosted cake slices or the frosting will soften.
