Description
A delicious gluten-free banana cake with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups 1:1 gluten free flour (recommended: Bob’s Red Mill 1-to-1 Baking Blend)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups mashed very ripe bananas (about 4–5 bananas)
- 1 cup melted and cooled coconut oil (or vegetable/canola oil)
- 4 large eggs (at room temperature)
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 8 oz. can crushed pineapple in juice (NOT drained)
- 1 cup lightly toasted chopped pecans
- 1/2 cup unsalted butter (one stick, softened to room temperature)
- 8 oz. cream cheese (regular or light, softened to room temperature)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
- 3 cups powdered sugar (up to 1 cup more, if needed)
Instructions
- Preheat oven to 350°F. Spray three 9-inch cake pans with cooking spray or mist with oil, and line the bottom with parchment paper.
- In a large bowl, whisk together 2 1/2 cups 1:1 gluten free flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon until thoroughly combined. Set aside.
- In a medium bowl, whisk together 2 cups mashed very ripe bananas, 1 cup melted and cooled coconut oil, 4 large eggs, 1 1/2 cups granulated sugar, and 2 teaspoons vanilla extract.
- Add the wet ingredients to the dry ingredients and fold gently to combine. Stir in the 8 oz. can crushed pineapple in juice and 1 cup lightly toasted chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until slightly browned and firm to the touch, and a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
- Place the first cake layer on a serving platter, top with about 1/2 cup of the cream cheese frosting, and spread evenly to the edges. Repeat with the second layer. Top with the final cake layer and cover the top and sides with the remaining frosting. Decorate with sprinkles or more toasted pecans, if desired.
- Using a hand mixer or stand mixer with a paddle or whisk attachment, cream 1/2 cup unsalted butter until light and fluffy.
- Mix in the 8 oz. cream cheese, 1 Tablespoon vanilla extract, and, if you wish, 1/2 teaspoon lemon juice.
- With the mixer working at slow speed, slowly start adding 3 cups powdered sugar and beat until smooth. Add additional powdered sugar until you reach your desired consistency.
Notes
- Make sure your bananas are very ripe for the best flavor.
- For added flavor, consider mixing in some chocolate chips.
- Store leftover cake in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg