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.
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.
Bake the cake for 30-35 minutes in a preheated oven at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Use a 9-inch round or square baking pan for this recipe, ensuring it is greased and lined with parchment paper for easy removal.
You can substitute the all-purpose white wheat flour with a gluten-free all-purpose flour blend if needed. Additionally, you can replace light sour cream with plain yogurt for a similar texture.
Store leftover cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; just ensure it's well-wrapped.
If the cake is too dry, ensure you are measuring ingredients accurately, especially the flour, and avoid overmixing. If it sinks in the middle, consider checking if your baking powder is fresh and ensure the oven temperature is accurate.
- 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.
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