Imagine a cake so moist, so decadent, and so deliciously gluten-free that it'll make you forget you're eating a healthier version of a classic dessert. This Layered Gluten-Free Banana Cake is not just a recipe; it's a culinary adventure that transforms simple, wholesome ingredients into a show-stopping dessert that will have everyone asking for seconds. Whether you're gluten-sensitive, health-conscious, or simply a banana cake enthusiast, this recipe promises to deliver a slice of pure, unapologetic comfort that will leave you craving more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add melted coconut oil, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Whisk together until well combined and fully integrated.
- In a separate bowl, sift together the gluten-free flour blend, baking soda, salt, and cinnamon. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Divide the batter equally between the two prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top.
- Carefully place the second cake layer on top and frost the entire cake, covering the top and sides with the remaining cream cheese frosting.
- Optional: Garnish with additional chopped walnuts or a light dusting of cinnamon on top of the cake.
- Refrigerate for 30 minutes before serving to allow the frosting to set. Slice and serve at room temperature.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with dark spots and a soft texture.
- Sift Dry Ingredients: Always sift your gluten-free flour blend to prevent lumps and ensure a smooth, even texture in your cake.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to a dense, tough cake.
- Use Room Temperature Ingredients: Ensure eggs and other refrigerated ingredients are at room temperature for better incorporation and a more consistent batter.
- Check Cake Doneness: Use the toothpick test - insert a toothpick into the center of the cake, and if it comes out clean, your cake is ready.
- Cool Completely Before Frosting: Patience is key! Let your cake layers cool entirely to prevent the cream cheese frosting from melting.
- Chill for Perfect Frosting: Refrigerate the cake for 30 minutes after frosting to help the cream cheese set and make slicing easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 7g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
