2 cups (280 g) all-purpose gluten free flour (I use my Better Than Cup4Cup blend)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, at room temperature
1/4 cup + 2 tablespoons (72 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
1 cup (200 g) mashed VERY ripe bananas (about 2 medium-sized bananas, peeled and mashed)
1/2 cup (4 fluid ounces) milk (any kind), at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons (28 g) unsalted butter, at room temperature
Seeds from 1/2 vanilla bean (or 1 teaspoon pure vanilla extract)
1 cup (115 g) confectioners’ sugar
For a Lighter Version of the Cake
5 tablespoons (70 g) unsalted butter, in place of 6 tablespoons
1 egg (50 g, weighed out of shell) + 2 egg whites (50 g) in place of 2 eggs
1/2 cup (120 g) light sour cream, in place of 1/2 cup milk
For a Lighter Version of the Frosting
6 ounces light cream cheese, at room temperature, in place of cream cheese and butter
3/4 cup (86 g) confectioners’ sugar
Preheat your oven to 325°F. Line a 9-inch square baking dish and set it aside.
In a small bowl, place the flour blend, xanthan gum, baking soda, baking powder and salt, and whisk to combine well. Set the bowl aside. In a large bowl, place the butter, granulated sugar, brown sugar and eggs, and beat well with a hand mixer until smooth and light. Add the vanilla and mashed bananas, and mix with a spoon until just combined. Add the dry ingredients to the mixing bowl, and then the milk, mixing until just combined after each addition. The batter will be thick.
Scrape the cake batter into the prepared pan, and smooth into an even layer with a wet spatula. Place the pan in the center of the preheated oven and bake for 22 to 24 minutes, or until the cake springs back when pressed gently in the center. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake is cooling, making the frosting. Place all of the frosting ingredients in a large bowl (or the clean bowl of your stand mixer fitted with the paddle attachment) and beat with a hand mixer until smooth. Spread the frosting on top of the cooled cake, and slice the cake with a sharp knife into 9 or 12 pieces—or slice the cake bare and frost individual pieces. Serve immediately.
Nutrition Information per piece of “lighter” cake, as calculated with recipes.sparkpeople.com (I only provide nutrition info for recipes that I call “light” or “lighter”), assuming 12 pieces of cake:
Calories 192.8 | Total Fat 6.2 g | Cholesterol 30.3 mg | Sodium 202.1 mg | Potassium 100.8 mg | Total Carbohydrate 31.8 g (Dietary Fiber 0.8 g; Sugars 16.5 g) | Protein 3.0 g
Frosting adds the following per piece (assuming 12 pieces of cake):
Calories 45.8 | Total Fat 1.1 g | Cholesterol 4.5 mg | Sodium 43.2 mg | Total Carbohydrate 8.0 g (Sugars 7.7 g) | Protein 0.5 g
Originally published on the blog in 2014. Most photos new, video new, recipe modified to make lighter an option, most text new.
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