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Gluten Free Banana Cake Recipe

This easy gluten free banana cake recipe tastes so good that nobody will even know it's gluten free! Moist, soft, and full of sweet banana flavor, everyone will love it! It's easy to make, even for beginners, so go ahead, treat yourself today!
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This easy gluten free banana cake recipe tastes so good that nobody will even know it’s gluten free! Moist, soft, and full of sweet banana flavor, everyone will love it! It’s easy to make, even for beginners, so go ahead, treat yourself today!

Ingredients

1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 cup ripe bananas, (about 2-3 medium bananas), mashed
1/2 tsp. vinegar
1 tsp. vanilla
2 cups gluten free all purpose flour
1 tsp. xanthan gum (if not already in your flour)
1 tsp. baking soda
1 tsp. salt
1/2 cup dairy-free milk (rice, soy, almond, or oat milk)
1/2 cup nuts, chopped (optional)

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper.
  2. In a large mixing bowl, beat the shortening and sugars until light and creamy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Beat in bananas, vinegar and vanilla.
  5. In a separate bowl, combine the gluten free flour, xanthan gum (if using), baking soda, and salt.
  6. Add the dry ingredients to the banana mixture alternately with the dairy-free milk. Mix just until combined. Do not overmix.
  7. Fold in the nuts, if using.
  8. Spread the batter evenly into the prepared pan.
  9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool completely and frost with Caramel Frosting.

Notes

  • For the best flavor and moisture, use bananas with plenty of brown spots.
  • Different gluten free flour blends can absorb moisture differently. If the batter seems very thick, add 1-2 tablespoons additional dairy-free milk.
  • This cake pairs perfectly with caramel frosting, dairy-free vanilla frosting, or a simple dusting of powdered sugar.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • If you’re using nuts, walnuts and pecans are the most commonly used with banana breads and cakes.

Serving Suggestion: Frost with your favorite caramel frosting for an extra-special dessert.

Find it online: https://www.livingonadime.com/gluten-free-banana-cake-recipe/