Gluten Free Banana Cake Recipe
Combine your love for banana bread and cake with this delicious gluten free banana cake recipe topped with a decadent chocolate peanut butter frosting!
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Servings: 9 generous pieces
Ingredients
- 2 cups gluten free flour 1:1 ratio or cup for cup
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 3 ripe bananas
- 1/2 cup vegetable oil
- 1/4 cup milk of choice I used almond milk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
Chocolate Peanut Butter Frosting
- 8 tbsp unsalted butter, softened to room temperature
- 1/4 cup creamy peanut butter
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp heavy cream
Instructions
- In a large bowl, whisk together gluten free flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, smash your ripened bananas with a fork or pastry blender. In the same bowl as your mashed bananas, whisk in milk, oil, eggs, vanilla extract, and sugars. Pour bowl of dry ingredients into your bowl of wet ingredients. Combine well with a spatula.
- Lightly spray your baking dish with non-stick cooking spray and line with parchment paper. Pour cake batter into your prepared baking dish. Bake at 350°F for 60 minutes. After removing from the oven, place the cake on a wire rack. Let cake cool in the baking pan for 20-30 minutes before removing it from the baking dish. Place cake back on the wire rack and let it continue to cool to room temperature before adding frosting to the top of the cake. Make frosting while cake is cooling.
Frosting
- If using a stand mixer, add softened butter and peanut butter to the bowl of a stand mixer. Attach the paddle attachment, adjust setting to medium speed and combine well until texture is smooth.
- Add in powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream. Increase the mixer speed to high and mix until the ingredients are well combined, achieving a fluffy consistency.