Last weekend was our church Christmas Party/potluck and after much deliberation on what I should take I decided to try adapting a banana cake recipe to be gluten free. The results were amazing! The cake was moist and flavorful and the cream cheese frosting was perfect for making this could be snack cake into something a bit more fancy and party worthy. I used this recipe as my jumping off point and changed it around to make it gluten free. Here's what I came up with:Gluten Free Banana Cake
- 2 1/2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon xanthum gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 eggs
- 4 ripe bananas, mashed
- 2/3 cup buttermilk or sour milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Grease and flour 9x13 inch cake pan.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas, sour milk and vanilla. Add baking soda, xanthum gum, salt and gluten free flour. Mix on low until just combined. Increase mixing speed to med high for one minute. Pour batter into the prepared pan.
- Bake in the preheated oven for 35-40 minutes or until knife inserted in middle of cake comes out clean. Remove from oven, and cool before frosting.
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Cream butter and cream cheese together until smooth. Stir in vanilla. Slowly add powdered sugar and beat until creamy.
