Want a tasty gluten-free dessert that’s moist and delicious? Try this Gluten-Free Banana Cake. It’s simple, needing only one bowl and 10 minutes to prep.
This cake stands out because it’s airy and light, all thanks to ripe bananas. Their natural sweetness, mixed with a bit of cinnamon, makes it irresistible. It’s great for anyone avoiding gluten or just wanting a yummy treat.
It can also be dairy-free, perfect for those with more eating requirements. A simple chocolate cream cheese frosting tops this off, adding luxury.
Great for a few friends or for snacks during the week. It lasts 3-5 days at room temperature. Need it longer? Keep it in the fridge or freeze for up to a month. Just remember to add the frosting later.
1 1/2 cups of pureed banana (about 3 ripe bananas)
1/2 cup of oil (such as avocado oil)
1 cup of granulated sugar (or coconut sugar for no refined sugar)
2 large eggs
1/4 cup of non-dairy milk (like almond milk)
1 teaspoon of vanilla extract
2 cups of gluten-free all-purpose flour (like Bob’s Red Mill 1:1 Baking Flour)
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
After you’ve got everything, it’s time to cook. Here’s how:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix pureed banana, oil, sugar, eggs, milk, and vanilla in a big bowl. Mix it all well.
Add flour, baking soda, baking powder, cinnamon, and salt. Mix until the batter is smooth.
Pour the batter into the cake pan. Use a spatula to make it smooth on top.
Bake for 35-40 minutes. A clean toothpick means it’s done.
Let it cool in the pan for 10 minutes after baking.
Move the cake to a wire rack to cool completely. Then, you can add frosting if you like.
Now, your gluten-free banana cake is ready! You can frost it with cream cheese or eat it plain. It’s a moist, tasty cake for any celebration.
Dairy-Free Cream Cheese Frosting Recipe
Looking to make your gluten-free banana cake even better? Try this dairy-free cream cheese frosting. It’s creamy, tangy, and easy to make. Perfect for any homemade cake.
First, mix softened cream cheese with butter until it’s smooth. Then, stir in maple syrup and powdered sugar. This will give you a rich, creamy frosting for your cake.
Don’t like this frosting? No problem. You can enjoy the cake plain or use a light powdered sugar glaze. It’s up to you how you want to enjoy your banana cake.
Try this recipe with or without dairy. Either way, it adds a special flavor. The creamy and tangy taste of this icing makes your banana cake special. It’s perfect for birthdays or any day you want a sweet treat.
FAQ
Can I substitute the gluten-free all-purpose flour with regular all-purpose flour?
Yes, you can switch the gluten-free all-purpose flour with the regular kind. Just remember, the cake won’t be gluten-free anymore.
Can I use different types of oil in this recipe?
Indeed, you’re free to use oil like vegetable or coconut instead of avocado. The oil swap might tweak the cake’s taste slightly.
Can I make this cake without eggs?
Yes, this cake works without eggs. Use an egg substitute like applesauce or a special replacement. Follow the substitute’s measuring guide carefully.
How long does the cake need to cool before frosting?
The cake must cool completely before adding frosting. This takes about 1-2 hours. It stops the frosting from melting.
Can I freeze the cake without frosting?
Yes, freeze the cake without frosting for up to 1 month. Package it well in plastic wrap or an airtight box first. Then, defrost in the fridge before frosting.
How long can I store the cake?
You can keep the cake at room temp for 3-5 days, or chill it for a longer life. Cover it well to avoid drying out during storage.
Can I make the cream cheese frosting without maple syrup?
Of course, you can leave out the maple syrup from the cream cheese frosting. It won’t be in the mix but it’s totally doable.
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