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.