Gluten Free Banana Cake Recipe
Nothing compares to the warm, comforting aroma of fresh banana cake wafting through the kitchen. Craving a moist, flavourful dessert? Try this extra-moist Gluten Free Banana Cake featuring sour cream, cinnamon, and chocolate chips. Perfect for celiac disease diets!
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Servings: 12 slices
Ingredients
- ⅓ cup butter - softened to room temperature
- 1 cup granulated white sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 4 large ripe bananas - mashed lightly
- 1 cup full-fat sour cream
- 1 tsp pure vanilla extract
- 2 ½ cups 1-to-1 gluten free all-purpose baking flour - ensure it contains xanthan gum
- 1 tsp ground cinnamon
- 2 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips and/or chopped walnuts - optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch glass or metal baking pan, or line it with parchment paper for effortless removal and easy cleanup.
- In a large mixing bowl, beat the softened butter, granulated white sugar, and brown sugar together on medium speed until the mixture becomes light and fluffy (about 2 to 3 minutes).1/3 cup butter, 1 cup granulated white sugar, 1/4 cup packed brown sugar
- Add the eggs one at a time, mixing well after each addition. Mix in the thoroughly mashed bananas, sour cream, and vanilla extract until completely combined.2 large eggs, 4 large ripe bananas, 1 cup full-fat sour cream, 1 tsp pure vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, ground cinnamon, baking soda, and salt to ensure even distribution.2 1/2 cups 1-to-1 gluten free all-purpose baking flour, 1 tsp ground cinnamon, 2 tsp baking soda, 1/2 tsp salt
- Gradually fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon. Stir just until combined, avoid over-mixing. If using chocolate chips or walnuts, gently fold them into the batter.1 cup chocolate chips and/or chopped walnuts
- Spread the thick batter evenly into your prepared baking dish. Bake in the centre of your preheated oven for 35 to 45 minutes, or until a toothpick inserted into the centre comes out clean and the top is lightly golden brown.
- Allow the cake to cool in the pan on a wire rack for at least 20 to 30 minutes before slicing. Serve warm as-is, or top with a dusting of icing sugar or your favourite cream cheese/butter cream frosting.