Gluten Free Banana Cake
This banana cake is sweet and delicious! I like to serve it as a layered cake with chocolate hazelnut spread between the layers, and cream cheese frosting on top!
Ingredients
For the Banana Cake
- 3-4 Ripe bananas
- 1/4 Cup Sour cream
- 2 eggs
- 1/2 Cup Granulated sugar
- 1/4 Cup Dark brown sugar
- 1 Tsp Vanilla
- 1 1/2 Cups Brown rice flour
- 1/4 Cup Tapioca starch
- 2 Tsp Baking powder
- 1/2 Tso Baking soda
Cream Cheese Frosting
- 8 oz Cream cheese
- 4 oz Butter
- 2 Cups Confectioners' Sugar
- 2 Tsp Vanilla
Additional
- Chocolate Hazelnut Spread for in between layers (optional)
Instructions
Make the cake
- Preheat the oven to 350˚F. Brush two 6" pans lightly with oil, and then dust gently with brown rice flour. Line the bottoms with parchment just in case.
- In a small mixing bowl, combine the dry ingredients: brown rice flour, tapioca starch, baking soda, baking powder and salt. Set aside.
- In a larger mixing bowl, mash the bananas until a puree forms.
- Mix in the sour cream, both sugars, eggs, and vanilla to the banana mixture one at a time, and mixing between each addition. Be sure that everything thoroughly incorporates.
- Fold in the mixture dry ingredients, and fold/mix gently until there are no more dry spots.
- Divide the batter between two pans and bake about 50-60 minutes, or until a toothpick comes out clean. Set aside and allow the cakes to cool, about 15-20 minutes and then remove them from the pans. Allow them continue cooling on a baking rack until room temperature before frosting.
Make the cream cheese frosting
- In a stand mixer with a whisk attachment or large mixing bowl using an electric mixer, combine the softened butter, cream cheese, sugar and vanilla. Whip until light and fluffy, about 7-8 minutes.
Assemble the cake
- Slice each cake the horizontal way, keeping them as even in width as you can, so you have four cake rounds/layers instead of two. To create a layer cake, we'll frost the top of one cake and then stack another layer on top.
- Using a chocolate hazelnut spread, or cream cheese frosting if you prefer, cover the entire top of one layer and then stack another layer of cake on top. Continue this until you've used all four layers of cake. If you're using chocolate hazelnut spread, do not cover the top of the final layer with it, as it will have cream cheese frosting.
- Spread the top layer of cake and the sides with cream cheese frosting. You can use however much you prefer- I chose to make mine "naked" style, so more frosting on top, and very thin layer of frosting on the sides.
- Using a piping bag and a circular, scoop any remaining cream cheese frosting into the bag, and round tip (or a ziploc bag with a small hole cut in one corner), squeeze and decorate small droplets of frosting along the top outer edge of the cake.
- Enjoy! For storing, keep it in the fridge overnight. I feel it's best served at room temp, so take it out of the fridge a few hours before serving to let it warm up. Keep for about 5 days or so.