Why You’ll Love This Gluten Free Banana Cake Recipe
If you’re a fan of moist, flavorful cakes, you’ll absolutely love this gluten-free banana cake recipe. I can’t tell you how satisfying it’s to enjoy a slice without worrying about gluten.
The combination of ripe bananas and a rich, buttery texture makes every bite a delight. Plus, it’s incredibly easy to whip up, perfect for any occasion.
Whether you’re baking for a special event or just treating yourself, this cake is sure to impress. I love serving it with a dollop of whipped cream and fresh banana slices on top—it’s simply irresistible!
You’ll definitely want seconds.
Ingredients of Gluten Free Banana Cake
When it comes to baking a gluten-free treat, there’s nothing quite like a homemade banana cake. The sweet aroma of bananas combined with the buttery goodness will have your mouth watering in no time.
Plus, this cake is packed with flavor and moisture, making it irresistible. But before you plunge into the mixing bowl, let’s gather all the ingredients you’ll need to create this delicious dessert. Trust me, with the right ingredients, you’ll be well on your way to impressing your friends and family.
Here’s what you’ll need to whip up this gluten-free banana 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 (softened)
- 1 1/3 cups white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
Now, let’s chat about these ingredients for a minute. You might be wondering about the white bean flour or sorghum flour—don’t worry; they sound fancy, but they’re quite accessible!
These flours give the cake its unique texture and flavor, and honestly, they make gluten-free baking so much easier. The xanthan gum is your secret weapon here, acting like gluten would in traditional cakes, helping everything stick together nicely.
And, of course, those ripe bananas are essential. The more speckled they are, the sweeter your cake will be. So, if you have some brown bananas sitting on your counter, don’t toss them out; they’re perfect for this recipe!
How to Make Gluten Free Banana Cake
Alright, let’s explore the delightful process of making your very own Gluten Free Banana Cake. First things first, we want to preheat that oven to a cozy 350 degrees. While that’s warming up, grab a 9×13 oblong cake pan and give it a good greasing. I usually go for margarine for a little extra richness, and don’t forget to dust it lightly with rice flour—because nobody wants a cake that sticks. Trust me, the struggle is real when you’re trying to get that perfect slice out of the pan.
Now, let’s gather our ingredients like a team ready for a big game. 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, and 1/2 teaspoon of salt. Set that aside like it’s a secret recipe.
Meanwhile, in a smaller bowl, stir together 1/3 cup of buttermilk, 1 cup of mashed banana (which is about 2 to 3 ripe bananas, so don’t be shy), and 1 tablespoon of lemon juice. The bananas should be ripe, possibly even a little speckled—those little brown spots are like nature’s way of saying, “Use me for baking!”
Now, let’s bring it all together. In the bowl of your mixer, cream together 1/2 cup of softened margarine and 1 1/3 cups of white sugar until it’s creamy and fluffy. Seriously, you want it to feel like a sweet cloud.
Once that’s ready, add in 3 eggs one at a time, beating after each addition until everything is smooth. Then, toss in 1 1/2 teaspoons of vanilla for that warm, inviting aroma.
Now, it’s time to alternate adding half of the dry mix and half of the banana mixture to your fluffy margarine-sugar-egg blend. Mix just until it’s smooth—don’t overdo it! We don’t want a tough cake.
Once that’s all mixed in, spoon the batter into your prepared pan and bake for about 35 to 40 minutes. You’ll know it’s ready when a tester comes out clean and the edges start to separate from the pan.
Let it cool before slicing, and consider topping it with whipped cream and fresh banana slices for a fun little flourish. Enjoy!
Gluten Free Banana Cake Substitutions & Variations
After whipping up that delicious Gluten Free Banana Cake, you might be wondering how to make it your own or cater to specific dietary needs.
You can swap out the margarine for coconut oil or dairy-free butter for a vegan option. If you’re looking for a sugar alternative, try using coconut sugar or maple syrup.
For added flavor, consider mixing in chopped nuts or chocolate chips. Also, feel free to experiment with different flours like almond or oat flour, adjusting the liquid as necessary.
Each variation can bring a unique twist to this already delightful cake!
Additional Tips & Notes
To guarantee your Gluten Free Banana Cake turns out perfectly, I recommend checking the freshness of your baking powder and baking soda, as stale leavening agents can affect the cake’s rise.
Additionally, if you want extra moisture, try adding a bit more mashed banana or a splash of applesauce.
Remember to cool the cake completely before cutting to avoid crumbling.
If you enjoy a richer flavor, consider using brown sugar instead of white.
Finally, don’t be afraid to experiment with mix-ins like nuts or chocolate chips for a delightful twist.
Enjoy your baking adventure!