Gluten-free banana cake
Indulge in a delicious and moist gluten-free banana cake made with rich cream cheese, zesty lemon, and a hint of cinnamon. Perfectly sweetened with brown sugar and topped with a light sour cream and almond crunch!
Cook time 45 min
Prep time 20 min
Ingredients:
1/2 cup butter3/4 cup sugar
2 eggs
1 cup all-purpose white wheat flour
2 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 cup almonds
1/3 cup brown sugar
1/3 cup light sour cream
1 cup cream cheese
2 tbsp lemon zest
1/3 cup powdered sugar
1 tbsp lemon juice
This delightful Gluten-Free Banana Cake is perfect for those who love a moist, flavorful cake but need to avoid gluten. Made with a blend of nutritious ingredients, this cake is a wonderful treat for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and cinnamon.
- Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined.
- Gently fold in the ground almonds, brown sugar, mashed bananas, and light sour cream until the batter is smooth and well combined.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a medium mixing bowl, beat together the cream cheese, lemon zest, powdered sugar, and lemon juice until smooth and creamy.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
- Slice the cake into squares or wedges and serve. Enjoy your gluten-free banana cake with a cup of tea or coffee!
Tips:
- Make sure to use gluten-free all-purpose white wheat flour to ensure the cake is gluten-free.
- Ripe bananas work best for this recipe as they are sweeter and easier to mash.
- Cream the butter and sugar well to incorporate more air into your batter, which makes the cake light and fluffy.
- Gradually add the eggs and make sure they are at room temperature to prevent the batter from curdling.
- For additional texture and flavor, you can add nuts or chocolate chips to the batter.
- Line your baking pan with parchment paper to make it easier to remove the cake after baking.
- Test the cake with a toothpick or cake tester to make sure it's done. It should come out clean or with just a few crumbs attached.
Enjoy your delicious Gluten-Free Banana Cake with friends and family. Its rich flavors and moist texture are sure to make it a favorite. Remember to store any leftovers in the fridge to keep it fresh.
Nutrition per serving
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 40g
Fiber 1.29g
Sugar 30g
Fat 18g
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