Why Make This Recipe
Gluten Free Banana Cake is a delightful treat that everyone can enjoy, even those with gluten sensitivities. This cake is moist, full of flavor, and easy to make. Using ripe bananas adds natural sweetness and a beautiful texture. Whether you are celebrating a special occasion or simply want a tasty dessert, this cake will surely satisfy your cravings.
How to Make Gluten Free Banana Cake
Ingredients:
- 2 ripe bananas, mashed
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Gluten Free Banana Cake
Serve this delicious cake as a dessert after dinner or enjoy it with your morning coffee. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some nuts or chocolate chips on top for added flavor.
How to Store Gluten Free Banana Cake
To keep your Gluten Free Banana Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to 2 months. Just make sure to wrap it well in plastic wrap and aluminum foil.
Tips to Make Gluten Free Banana Cake
- Ensure your bananas are very ripe for the best sweetness and flavor.
- Don’t over-mix the batter; mix until just combined for a fluffier cake.
- If you prefer, you can substitute some of the butter with applesauce for a healthier option.
Variation
You can add nuts like walnuts or pecans for extra crunch. Chocolate chips can also be mixed in for a sweeter version of the cake. If you want a spicier flavor, consider adding cinnamon or nutmeg.
FAQs
Q: Can I use any gluten-free flour?
A: Yes, you can use any gluten-free all-purpose flour that you have on hand. Just make sure it has a binding agent, like xanthan gum, if it’s not included.
Q: Is this cake suitable for vegans?
A: This recipe contains eggs and butter, so it’s not vegan. You can try replacing the eggs with flax eggs and using a vegan butter substitute.
Q: What can I do if my cake is too dense?
A: Make sure not to overmix the batter and check that your baking powder is fresh. Sometimes, using slightly under-ripe bananas can lead to a denser cake.
Gluten Free Banana Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A delightful gluten-free cake made with ripe bananas, perfect for those with gluten sensitivities.
Ingredients
- 2 ripe bananas, mashed
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days.