Gluten-Free Banana Espresso Cake
A delicious banana cake with a cream cheese frosting. It can be made in a single layer 13 x 9 pan or as a double layer cake. Perfect for snacking or entertaining.
Ingredients
For The Cake
- 1 1/2 cup Gluten-free flour
- 3/4 tsp Xanthan Gum if GF flour doesn't have it in the mix already
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Instant Espresso Powder Optional
- 1 cup Sugar
- 1 1/4 cup Ripe mashed bananas About 3 medium bananas
- 1/2 cup Oil such as vegetable, or canola oil
- 2 large Eggs
- 1 tsp Vanilla Extract
For The Frosting
- 1/2 cup Butter softened
- 8 oz Cream Cheese
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
Instructions
- Pre-heat oven to 350°F.
- Grease and flour two 8 or 9 inch round baking pans or one 13x9 baking pan.
- In a large bowl, combine the first 6 ingredients.
- In a separate bowl mash the bananas, then add the oil, eggs, vanilla to them and mix well.
- Pour into baking pan and bake 10-15 minutes for 9x9 or 30-35 minutes for 13x9 or until a tester comes out clean.
- Cool the cake on a wire rack for 5 minutes. Then remove them from the pan and let the cake cool completely. If using a 13x9 pan you can leave in the pan if desired.
Make the Frosting
- Using a mixer, beat the butter and cream cheese until creamy.
- Add the vanilla extract and powdered sugar and mix, scraping down the bowl as needed. Continue to mix until smooth.
- Frost the cake.
Notes
Store the cake in the refrigerator for up to 4 days. Remove a 1/2 hour before serving to let the frosting soften a bit if desired.
You can make this can using regular all-purpose flour if not gluten-free.
Nutrition
Serving: 1gCalories: 533kcalCarbohydrates: 65gProtein: 5gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 85mgSodium: 434mgPotassium: 157mgFiber: 3gSugar: 48gVitamin A: 660IUVitamin C: 2mgCalcium: 68mgIron: 1mg
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