This is a delightful banana cake made without any gluten ingredients - whew! The bananas naturally sweeten the cake and make it ultra-moist. The cream cheese frosting is decadent!
444gramsBob's Red Mill 1-1 Gluten-Free Flour This is equal to 3 cups of flour, spoon and leveled. If possible, measure the flour by weight vs. volume.
1tspbaking powder
1tspbaking soda
1/2tspcinnamon
1/2tspsalt
3/4cupunsalted butter170 grams , softened to room temperature
1cupgranulated sugar200 grams
1/2cuplight or dark brown sugar100 grams, packed
3large eggsroom temperature
2tspvanilla extract
1 1/2cupsbuttermilkroom temperature (see notes)
For the frosting
8ouncescream cheeseroom temperature
1/2cupunsalted butterroom temperature
3cupsconfectioners sugar
1tspvanilla extract
1/8 tspsaltomit if using salted butter
Instructions
For the banana cake
Preheat your oven to 350º F and grease a 9x13" pan. Set aside.
Combine the flour, baking powder, baking soda and salt together in a bowl. Whisk and set aside.
Using your standing mixer fitted with the paddle attachment, beat the butter on high speed until creamy, then add granulated and brown sugar and continue to beat on high speed for 2 minutes until the mixture is creamy and smooth, scraping down sides as needed.
Add the eggs and vanilla and beat until well combined, then add the mashed bananas and continue to mix until the wet ingredients are smooth.
On low speed, add a scoop of the flour mixture, alternating additions of flour with additions of buttermilk, until all the flour and buttermilk has been added and the batter is well combined and smooth. Do not beat or overmix.
Add the batter to your greased baking pan and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from your oven and place it on a wire rack to cool completely, about 45 minutes. After about 15 minutes of colling, you could also place the cake in the fridge to speed up the cooling process.
For the frosting
To make the frosting, add the softened cream cheese and butter to a standing mixer fitted with a paddle or whisk attachment. Beat the ingredients together at high speed. You want the mixture to be creamy and smooth (no lumps). Add the sugar, vanilla and salt and mix on low speed until the ingredients are mostly incorporated, then beat on high speed for 2 minutes. If the frosting is too thick, add a little water. If it's too thin, add more confectioners sugar.
Spread a generous portion of the frosting on top of the cooled banana cake (you want a thick layer) and refrigerate for 30 minutes (longer, if needed) so the frosting sets in place before cutting into 24 even squares.
Notes
Store leftover cake in a covered container in the fridge for 3-5 days.Buttermilk will ensure you get a fluffy banana cake - do not skip it! If you can't find buttermilk at the grocery store, you can make your own DIY version at home. Combine 1 tablespoon of white vinegar or lemon juice with enough whole milk until it reaches 1 and 1/2 cups. Stir and allow the mixture to sit for 10 minutes before using it in the recipe. The vinegar or lemon juice will sour the milk with time.You can use dairy-free milk combined with vinegar or lemon juice to get a similar effect. The cake won't be as light and fluffy with dairy-free milk, but it will still taste great.I have not tested this recipe with an egg replacer.If you use a different gluten-free flour blend, consider that you'll need 3 cups of the flour. Bob's Red Mill 1-to-1 Gluten-Free Flour measures at 144 grams per cup, but not all flours weigh the same.