Tender, moist gluten-free banana cake that is easily prepared in a bowl with a mix of rice flour and a sweet cream cheese frosting. There are a lot of ways to use ripe bananas, but I wanted to do something unique and different. And so, the gluten-free banana cake was created. This GF banana cake is very similar to banana bread with icing.
If I could describe this cake in one word, it would be wet. This cake is moist, but not too wet where it's soaked or doughy. They have enough banana flavor that you can taste it, but it's not authoritative. This simple gluten-free banana cake is a great way to use up overripe bananas.
Made with gluten-free flour, brown sugar, and melted butter, the cake is moist and tender. Add the oil, sugar, eggs, lemon juice, and vanilla and stir until combined. This cake consists of the cake layer and the icing layer. Each part has its own set of ingredients, with overlapping aromas (cinnamon, vanilla and salt).
Together, the two layers create a rich, decadent cake that you're going to love. Add the dry ingredients to the wet ingredients and stir until well combined. Milk does not appear in the list of ingredients or in the measurements. Would putting vanilla pudding on the cake still gluten-free? I usually have you poke holes in the cake after it cools down and put vanilla pudding on them.
You might also like this gluten-free pineapple upside-down cake, this gluten-free lemon cake, or this gluten-free vanilla cake. This recipe includes lemon juice, which reacts with baking soda to create additional dough and produce a more tender cake. Both the “lighter” version of this cake and the regular version are packed with banana flavor and are moist and tender. Some banana cakes have more moisture and a lighter texture than banana bread, but they generally taste similar and are flavored with mashed bananas.
If you use too much gluten-free flour or low-quality gluten-free flour, your banana cake may end up dry. This banana cake is similar to my gluten-free banana bread recipe, but it has more arrowroot starch and is garnished with chocolate chips. It's packed with banana flavor, especially since it requires the most ripe bananas you can find, since it's otherwise relatively low in sugar. Once prepared and glazed, this gluten-free banana cake will be stored for about 3-5 days at room temperature.
Gluten-free banana cake is a moist, banana-flavored cake that is topped with a cream cheese frosting. However, this banana cake recipe is the closest in texture and flavor to traditional wheat flour recipes. When they're well ripe, I make this moist and tender gluten-free banana cake (I usually make the “lighter version”, but not always), my favorite banana bread, or simply peel them and freeze them in a single layer on a lined baking sheet. Gluten-free recipes that really work for everything from bread, pasta and pastries to homemade flour mixes and snacks.
