Amazing Gluten Free Banana Cake
An easy to mix, rich, glorious gluten free banana sheet cake that gets a kick from a heavenly cream cheese frosting.
Servings 15 servings
Calories 328kcal
Ingredients
For banana cake:
- ¼ cup dairy free butter softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 ½ cups mashed banana about 3
- 1 ½ teaspoons vanilla
- 45 g. sorghum flour about ⅓ cup
- 50 g. brown rice flour about ⅓ cup
- 120 g. potato starch about ¾ cup
- 60 g. tapioca flour or starch about ½ cup
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. salt
For frosting:
- 8 oz. cream cheese softened, dairy free
- ½ cup dairy free butter softened
- 1 tsp. vanilla extract
- 3 – 4 cups powdered sugar
Instructions
For cake:
- In the bowl of a stand mix, add the butter, oil, and white and brown sugars. Mix on medium speed for 1 minute to fully combine, scraping down the bowl occasionally.
- To the mixer bowl, add the eggs, mashed banana and vanilla. Mix on low speed for 2 minutes.
- In a medium bowl, add the sorghum flour, brown rice flour, potato starch, tapioca starch, xanthan gum, baking soda, baking powder, cinnamon and salt. Mix well.
- All at once, add the flour mixture to the egg-banana mixture and mix for 30 seconds, scraping down the bowl to fully mix the ingredients.
- Set batter aside to rest for 30 minutes. Meanwhile, prepare 9" x 13" baking pan by buttering well.
- Preheat oven to 350 F.
- Spread the batter in the prepared pan, smoothing the top.
- Bake at 350° for 30 – 35 minutes or until a toothpick tests done.
- Cool in the pan while preparing frosting.
For frosting:
- Mix cream cheese and butter in a mixing bowl until fully combined.
- Add the vanilla and continue to mix.
- Add 1 cup of powdered sugar and mix.
- Add another cup of powdered sugar and mix, scraping down the bowl.
- Add another cup and mix again.
- Add remaining powdered sugar, a little at a time until you get to the desired spreading consistency.
- Frost over cooled cake.
Video
Notes
- If you'd like to make cupcakes, portion batter into muffin tins and bake for 20 - 24 minutes.
- Use butter to prepare the pan.
- Frost the cooled cake with cream cheese frosting.
- Cake can be stored wrapped in the refrigerator.
Nutrition
Calories: 328kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 276mg | Potassium: 263mg | Fiber: 2g | Sugar: 21g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg