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!
- 04 Apr 2025
- Cook time 45 min
- Prep time 20 min
- 10 Servings
- 14 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.29g | 3% |
| Sugar 30g | 29% |
| Fat | |
| Fat 18g | 21% |
| Saturated 8g | 27% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 44mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.35ug | 14% |
| Vitamin C 0.27mg | 0% |
| Vitamin E 1.74mg | 12% |
| Vitamin K 1.22ug | 1% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.10mg | 12% |
| Iron, Fe 1.01mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 160mg | 5% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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