Gluten-Free Banana Cake

Meaningful Eats

12 servings

Moist, rich, and comforting, this gluten-free banana cake is one of those desserts everyone loves. This cake is dense without being heavy and the whipped cream cheese frosting is irresistible!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Author Erin Collins

Ingredients

Dry Ingredients:

2 ½ cups (375g) gluten-free measure-for-measure flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt

Other:

3 large very ripe bananas (mashed) about 1 ½ cups
½ cup (120g) sour cream
1 cup (240ml) milk of choice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 cup (200g) granulated sugar
½ cup (106g) brown sugar 100 gram
3 large eggs
½ cup (120ml) neutral oil

For the Frosting:

8 ounces (226g) full-fat block cream cheese softened to room temperature
1/2 cup (113g) butter softened to room temperature
3 cups (360g) powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt

Instructions

Make the Cake:

Preheat the oven to 350°F and grease a 9×13 inch baking pan.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon and salt.
In a separate medium bowl, mash the bananas. Add the sour cream, milk, vanilla and lemon juice to the bananas and mix until combined.
In the bowl of a stand mixer (or using a large bowl and hand mixer), add the white sugar, brown sugar and eggs. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't loose the air that you've mixed in.)
With the mixer on low, add ½ of the dry ingredients. Mix until incorporated. Add ½ the banana mixture and mix until combined. Add the remaining 1/2 of the dry ingredients and continue to mix. Mix in the rest of the banana mixture. Mix the batter until well combined, then scrape down the sides and bottom of the bowl and mix again. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
Pour the batter into the prepared pan. Bake for 35-40 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.

Make the Frosting:

Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
Smooth the frosting over the cooled banana cake. Slice and enjoy!

Notes

Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum. This one is my favorite!

To Make-Ahead: The unfrosted cake can be made ahead and frozen for up to 3 months. Just cool, then wrap tightly in plastic wrap and foil. Thaw before frosting. The frosting can be made up to 3 days ahead and refrigerated in an airtight container.

To Store: This cake is best the day it's made. Wrap leftovers in plastic wrap or store in an airtight container. Refrigerate for up to 2 days.

To Freeze: Best frozen unfrosted, but frosted leftovers can be frozen for up to 2 months. Place leftovers in the freezer uncovered for 1-2 hours to let the frosting firm up, then tightly wrap in plastic wrap and foil for long-term freezing. Thaw overnight in the fridge.

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