Gluten Free Banana Cake

This Gluten -free banana cake It is super humid and tender even if it doesn’t have a lot of added sugar. The secret is in truly mature bananas that are already super sweet!

Fork Gold Square Piercing Piercing of yellow banana cake with white glaze with black spots on small white plates with more plates and cake in the background

my opinion

Nicole’s recipe notes

This banana cake is softer and tender than my recipe for perfect gluten -free banana bread. It has a super open and soft crumb, but it is not fragile and makes the best snack cake.

It is made with super ripe bananas, a mixture of white and brown sugars and a lot of vanilla extract, therefore it is full of banana flavor.

A thin layer of the simplest cheese cream glaze with some vanilla seeds, more enough sweetness for this perfectly balanced banana cake.

Recipe ingredients

Ingredients for gluten -free banana cake in small bowls with white block letters explain the name of each ingredient

Gluten -free flour: Any mixture of high quality gluten -free flour should work here. Make sure it is made with finely ground rice flour so that your cake is not gritty.
Cook in powder/soda: Add and help the cake to brown in the oven.
Salt: Illuminates the other flavors and balances sweetness.
Sugars: A mixture of white sugars and light brown adds humidity, tenderness and a little more sweetness.
Butter: Only 6 tablespoons of butter in the cake and 2 others in the glaze add humidity, tenderness and flavor.
Bananas: Very mature bananas have well -developed sugars that hold and sweete the cake, as well as adding tons of flavor.
Egg: Add structure and help the cake to go up.
Milk: Adds humidity and flavor and combines cake batter. Avoid milk without fat.
Vanilla: Adds depth of flavor.
Cheese cream: Adds tons of creamy flavor to the glaze, with a thin codole.
Sugar of the pastry chefs: Adds sweetness and structure to the glaze.

How to prepare gluten -free banan cake

Beat gluten -free flour together including xanthno rubber, yeast and soda and salt. In a large separate bowl, beat 6 tablespoons of unbeaten butter with white and light brown sugars until they are read and soft. Beat the eggs and vanilla.

Using a spoon or spatula, mix the vanilla and crush bananas, then milk and finally the dry ingredients. Mix until it is just combined.

Large bowl of round metal mixing with white flour and a large metal whisk

Transfer the soft banana cake batter to a 9 -inch square pan prepared and smooth the top. Bake in the oven until the top has returned when it is pressed in the center, about 22 minutes.

Light yellow picca in square pan covered with white parchment paper

Bang together softened cheese cream, butter, vanilla and pastry chefs until smooth. Frost the cooled cake, slice and serve.

Large bowl of round metal mixing with white cheese icing mounted with black vanilla seed machines

My professional advice

Suggestions for experts

Mature freezing bananas

I always have bananas to cook in my house, right in the freezer. When bananas reach peak maturity, pees, cut them into large pieces and freeze the pieces. For cooking, the defrosting as much as you need in the microwave or room temperature. Add the bananas AND Their batter liquid when you cook.

Make a lighter cake

You can replace the milk with light sour cream, 1 of the 2 eggs with 2 egg whites and reduce the butter to 5 tablespoons. Replace the cheese cream in the glaze with light cheese cream or simply skip the glaze.

From the pan

After the cake made the cooking, do not let it rest in the pan for more than 10 minutes before placing the cake alone on a table to finish cooling. If you leave it in the pan too long, the exterior of the cake goes steamed in the hot air and can become a little rubbery.

Ingredients substitutes

Dairy free

To make this cake without milk, replace the milk with your non -flavored non -flavored milk (I like almond milk or chain milk). Replace the butter with Miyoko’s vegan melting or butter. If your non -burning butter is salty, use only 1/8 of teaspoon of salt or omitted completely. For the icing, use a cream of unbalanced cheese if you really like it, or simply omitted.

Egg without eggs

You can try to use a “chia egg” (1 tablespoon of minced chia seeds mixed with 1 tablespoon of warm water until geli) for whole egg and 25 grams of Aquafaba For egg.

Bananas

If you like banana cake, but you don’t want too much banana flavor, you can use less mature bananas. I would also like to add 2-4 tablespoons of more granulated sugar, so the cake is still quite sweet and kept, though. You can also try to replace up to 50 grams of banana puree with smooth apple sauce.

For a lighter version of the cake

For a lighter version of the glaze

Cooking methodsPrevent the screen from becoming dark

Prepare the cake

In a small bowl, place the flour mixture, the Xanthan rubber, the baking soda, the yeast and the salt and whisk to add well. Put the bowl aside.
In a large bowl, place the 6 tablespoons of (5 if the clearer version) butter, granulated sugar and brown sugar and beat well with a hand mixer until smooth and light.
Add the eggs (or egg whites and eggs in the clearest version) and beat until smooth.
Add the vanilla bananas and crush and mix with a spoon or a spatula until it is just combined.
Add the milk and mix until it is combined.
Add the dry ingredients to the bowl and mix until it is combined. The batter will be dense but not rigid.
Raschia the cake batter in the prepared pan and smooth in a uniform layer with a wet spatula.
Place the pan in the center of the preheated oven and bake for 22-24 minutes, or until the cake has returned when it is gently pressed in the center.
Remove from the oven and let it cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Glaze

Place all the ingredients of the glaze in a large bowl (or the clean bowl of the support mixer equipped with a palette attack) and beat with a hand mixer until smooth (about 3 minutes).
Distribute the glaze over the cooled cake, then cut the cake with a sharp knife in 9 equal pieces. Serve immediately.

Nutritional information is calculated automatically, so they should be used only as approximation.

Create in advance/leftovers

Storage instructions

The cake without fruit will remain fresh at room temperature, strictly enlarged, for a maximum of 3 days. After frosting it, you don’t want the icing to ruin, so it is better to refrigerate it, still wrapped, for another 2 days. After that, it can start drying.

For a longer conservation, wrap single squares strictly in winding and freezing of the freezer. Thaw at room temperature. If the cake has not been glazed, you can defrost frozen slices for about 20 seconds. Do not make slices of microwave glazed cake or the glaze will melt.