Gluten-free banana cake
This gluten-free banana cake is a moist, flavorful dessert made with bananas, ground almonds, and a zesty cream cheese frosting. Ideal for those avoiding gluten, it's a great treat for any occasion.
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!
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.
Gluten-free banana cake FAQ:
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.
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.
Nutrition per serving
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 40g
Fiber 1.29g
Sugar 30g
Fat 18g
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