This Gluten-Free Banana Cake is moist and hearty. The cake itself is not too sweet so it pairs beautifully with the vanilla frosting.
I've been feeling the anxiety this week. Everything still feels absolutely weird. I always wake up feeling like I am living in a dream. But, I know I am not alone in that. This year has certainly been one for the books, and it's only June (eek.) I think we can all agree that a slice of cake helps in times like these. This Gluten-Free Banana Cake with Vanilla Frosting satisfies that need, but without making you feel heavy.
I've been trying to experiment with more gluten-free baking. I absolutely love using almond flour, but I knew I needed to utilize a different flour as well, so I purchased a cup-for-cup gluten-free flour from the grocery store. The consistency is so different from typical all-purpose flour, which is something to get used to, but it worked well in combination with the almond flour.
- Bananas: They've got to be super ripe for mashing. I pulled some I had previously frozen (in zip top bags) and thawed them out. If doing this, make sure to drain any excess liquid once thawed, because this will affect the overall texture of the cake otherwise.
- Flours: I used 2-parts almond flour and 1-part cup-for-cup gluten-free flour for this recipe. Make sure the almond flour you use is finely pulsed. I love Kirkland brand for its texture and its affordability. As for the gluten-free flour, make sure you use a flour that can substitute as "cup-for-cup" or "1-for-1."
- Sugars: This recipe calls for both granulated and light brown sugars. I absolutely love using brown sugar with anything banana. The granulated sugar helps interact with the leavening agents.
- Frosting: This recipe calls for "Mom's Simple Vanilla Buttercream" which covers the whole top of the cake. The overall flavor of the gluten-free banana cake is not too sweet, so the frosting truly makes it.
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As you can see in the above photo, this cake is moist from the bananas and yogurt, but dense enough from the almond flour to eat without a fork. This gluten-free banana cake is basically a snacking cake, so you can eat it whenever you gosh, darn want to (wink, wink.) I hope you enjoy it. The combination of the banana cake and the sweet vanilla frosting is absolutely perfect.
Gluten-Free Banana Cake with Vanilla Frosting
- 3 ripe bananas mashed
- 2 cups almond flour
- 1 cup gluten-free cup-for-cup flour see note
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ cup greek yogurt
- 1 tsp pure vanilla extract
- 1 recipe Mom's Simple Vanilla Buttercream
- Preheat oven to 350°F. Grease and flour a 9-in round springform pan, set aside.
- In a large bowl, combine the almond flour, gluten-free flour, baking powder, ground cinnamon, and salt.
- In a mixer bowl fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, mix just to combine.
- Next, add the mashed bananas and mix until well incorporated.
- Alternatively add the dry ingredients and the greek yogurt, starting and ending with the dry. Mix until combined, be careful not to overmix.
- Pour batter into prepared pan and bake for approximately 40-45 minutes, or until set and a toothpick inserted into center comes out clean. Allow to cool before removing from pan.
- Once cake has completely cooled, make one batch of "Mom's Simple Vanilla Buttercream" (see link above.) Carefully frost the top of the cake. Store in the refrigerator for up to 5 days.
- Make sure the gluten-free flour you use is a cup-4-cup flour.