Gluten-Free Banana Cake with Cream Cheese Frosting
This delicious gluten-free banana cake is made with simple ingredients and is always a crowd pleaser because of the rich banana flavor and sweet cream cheese frosting.
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Servings: 9 slices
INGREDIENTS
Gluten-Free Banana Cake
- 2 cups 1:1 gluten-free flour (we used Bob's Red Mill)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 eggs room temperature
- 1 cup mashed ripe bananas (about 3-4 large bananas)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350°F. Spray a 9x9-inch metal baking pan with nonstick spray and line it with parchment paper.
- Whisk dry ingredients: Combine the gluten-free flour, baking soda, baking powder and salt into a separate bowl and whisk quickly to combine.2 cups 1:1 gluten-free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Mix the wet ingredients: Add the butter and sugar to a large mixing bowl or the bowl of a stand mixer. Beat on high for about 3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the mashed banana and vanilla extract and beat on medium high until incorporated.3/4 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 2 eggs, 1 cup mashed ripe bananas, 1 teaspoon vanilla extract
- Combine the batter with buttermilk: Add half of the flour to the banana mixture and beat well to incorporate then add 1/4 cup of the buttermilk and do the same. Repeat the process with the rest of the flour then the rest of the buttermilk and beat on high until fluffy.1/2 cup buttermilk
- Bake: Spread the cake batter into the prepared baking pan and bake in the preheated oven for 45-55 minutes, or until toothpick comes out clean. Start checking the cake at 30 minutes and cover with foil if it's starting to look too brown. Remove it from the oven and cool completely on a wire rack.
- Make the frosting: While the cake is cooling, cream together the butter and cream cheese on high speed for about 3 minutes. Slowly sift in the powdered sugar then add the vanilla and beat until it's smooth and fluffy.1/2 cup (1 stick) unsalted butter, 8 ounces cream cheese, 3 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 1/4 teaspoon salt
- Scoop the frosting on top of the cake and spread evenly to the edges before serving.
Recipe Equipment
Square baking dish
Notes
Dairy-free: Use vegan butter in the cake and frosting and use a dairy-free cream cheese. We like Kyte Hill dairy-free cream cheese. For the buttermilk swap, add 1 tablespoon of lemon juice to a measuring cup and fill it the rest of the way with non-dairy milk.
Storage Instructions: Store frosted cake in an airtight container in the fridge for up to 4 days. To freeze, wrap the baked cake in plastic wrap and store it in a freezer bag or airtight container for up to 3 months. Cream cheese frosting also freezes well. Store it in a freezer bag. Allow both to thaw overnight in the fridge before whipping the frosting again and spreading it on the cake.
Nutrition
Serving: 1piece | Calories: 445kcal | Carbohydrates: 64.6g | Protein: 3.2g | Fat: 20g | Cholesterol: 76.5mg | Sodium: 254mg | Fiber: 1g | Sugar: 47g | Vitamin A: 179IU | Vitamin C: 1.2mg
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