Why You’ll Love this Gluten Free Banana Cake Recipe
If you’re a fan of moist, flavorful desserts, you’re going to love this gluten-free banana cake recipe. Trust me, it’s a game-changer!
This cake is incredibly easy to whip up, and the aroma of bananas baking in the oven is simply irresistible. The combination of different flours gives it a unique texture that you’ll find delightful.
Plus, it’s a fantastic way to use up overripe bananas, turning them into a tasty treat. I love how versatile this cake is; you can enjoy it plain, or dress it up with whipped cream and fresh banana slices.
Whether you’re gluten-free or not, this cake will impress anyone who takes a bite! Give it a try, and I guarantee you won’t be disappointed.
Ingredients of Gluten Free Banana Cake
When it comes to whipping up a delicious treat, this gluten-free banana cake recipe is a winner in my book. The ingredients come together in a way that not only brings out the sweetness of the bananas but also creates a moist, tender cake that’s hard to resist.
Whether you have a stash of overripe bananas lying around or just a craving for something sweet, gathering these ingredients is the first step to creating a delightful dessert that everyone can enjoy—gluten-free or not.
Here’s what you’ll need for this scrumptious cake:
- 1/3 cup white bean flour
- 1/4 cup sorghum flour
- 2/3 cup tapioca flour
- 2/3 cup cornstarch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons egg substitute
- 1/2 teaspoon salt
- 1/3 cup buttermilk
- 1 cup mashed banana (about 2-3 ripe bananas)
- 1 tablespoon lemon juice
- 1/2 cup margarine
- 1 1/3 cups white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
Now, let’s talk a bit about these ingredients. If you’re new to gluten-free baking, you might be wondering, “What on earth is white bean flour?” Well, it’s a fantastic protein-rich flour that adds a nice texture to your cake.
And don’t fret if you can’t find sorghum flour; you can often substitute it with other gluten-free flours you have on hand—experimenting is half the fun! The bananas really shine here, so make sure they’re nice and ripe for maximum flavor.
And hey, if you’re feeling adventurous, why not play around with the sugar? You could reduce it a bit if your bananas are super sweet, or swap out some for brown sugar for a deeper flavor. Just remember, baking is a science, so too much tweaking might yield unexpected results.
But hey, that’s part of the adventure, right?
How to Make Gluten Free Banana Cake
To whip up this delightful Gluten Free Banana Cake, you’ll want to start by preheating your oven to a cozy 350 degrees Fahrenheit. Grab a 9×13 oblong cake pan and grease it up real nice—don’t forget to dust it lightly with rice flour to keep your masterpiece from sticking.
Now, let’s get down to business with the dry ingredients. In a medium bowl, whisk together 1/3 cup of white bean flour, 1/4 cup of sorghum flour, 2/3 cup of tapioca flour, 2/3 cup of cornstarch, 1 teaspoon of xanthan gum, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of egg substitute (or eggs if you prefer), and 1/2 teaspoon of salt. Set that bowl aside and take a moment to admire your floury concoction—this is where the magic begins.
Now, let’s tackle the wet ingredients. In a smaller bowl, stir together 1/3 cup of buttermilk, 1 cup of mashed banana (which is about 2-3 ripe bananas—perfect for those overripe beauties sitting on your counter), and 1 tablespoon of lemon juice. The lemon juice is a game changer, brightening up the cake and enhancing the banana flavor.
In the bowl of your mixer, cream together 1/2 cup of margarine and 1 1/3 cups of white sugar until it’s all creamy and fluffy. Add in 3 eggs one at a time, mixing until smooth, and don’t forget the 1 1/2 teaspoons of vanilla extract for that lovely aroma.
Now, it’s time to combine everything. Add half of your dry mixture and half of your banana mixture to the creamed concoction, mixing until just smooth. Repeat with the second half. Be careful not to overbeat—nobody wants a tough cake, right?
Spoon that luscious batter into your prepared pan and pop it in the oven for about 35-40 minutes, or until a toothpick comes out clean. The wait is the hardest part, but trust me, it will be worth it when you can finally dig in to that sweet, banana goodness.
Once it’s out of the oven, let your cake cool before serving. You can cut it into squares and dress it up with whipped cream and fresh banana slices for a little extra flair.
Or, if you’re feeling adventurous, slather on your favorite frosting. Either way, this cake is bound to be a hit, whether you’re gluten-free or just looking for a new dessert to devour. So, let’s get baking and enjoy the sweet rewards!
Gluten Free Banana Cake Substitutions & Variations
While experimenting with your Gluten Free Banana Cake, you might want to contemplate some tasty substitutions and variations to customize it to your liking.
For a nutty twist, try adding ground walnuts or pecans into the batter. If you prefer a dairy-free option, substitute the buttermilk with almond milk mixed with a little vinegar. You can also swap out the margarine for coconut oil for a delightful coconut flavor.
For a spiced version, consider mixing in cinnamon or nutmeg. If you’re a chocolate fan, fold in some gluten-free chocolate chips. Finally, you can replace some of the mashed bananas with unsweetened applesauce for a lighter texture.
These tweaks can elevate your cake while keeping it deliciously gluten-free!
What to Serve with Gluten Free Banana Cake
What can make your Gluten Free Banana Cake even more delightful? I love serving it with a dollop of whipped cream on top. It adds a light, creamy texture that complements the cake’s moistness perfectly.
Sometimes, I sprinkle a few chopped nuts, like walnuts or pecans, for a bit of crunch and flavor. Fresh banana slices not only enhance the presentation but also elevate the banana flavor, making every bite irresistible.
If you want to indulge even more, drizzle a bit of caramel or chocolate sauce over the cake. For a rejuvenating touch, a scoop of vanilla ice cream pairs splendidly, balancing the sweetness while adding a delightful chill.
Trust me, these additions take the cake to a whole new level!
Additional Tips & Notes
Even if you’re new to gluten-free baking, you’ll find that making this banana cake is straightforward and rewarding.
One tip I swear by is using very ripe bananas; they add natural sweetness and moisture. Don’t skip the xanthan gum; it helps bind the ingredients and gives the cake a nice texture.
If you prefer a richer flavor, consider adding a pinch of cinnamon or nutmeg. For a dairy-free version, swap the buttermilk with almond milk and add a splash of vinegar to mimic the acidity.
Always check your oven’s temperature with a thermometer—ovens can vary.
Finally, let the cake cool completely before slicing to achieve clean edges. Enjoy your baking adventure!