Gluten-Free Banana Cake
featuringCinnamon Pecan Nut Granola
Gluten-Free Banana Cake
Jaimie Gomes
9
10 minutes
25 minutes
454
Desserts
This Gluten-Free Banana Cake is moist, tender, and sure to satisfy your taste buds from the first bite. Infused with the comforting warmth of cinnamon and the richness of ripe bananas, this simple and stress-free recipe captures the flavors of banana bread but as a light and fluffy cake.
Each slice showcases the natural sweetness of bananas, while the addition of almond flour imparts a subtle nutty undertone that adds depth to the cake's taste. Elevating this already delightful dessert, our special touch comes with the inclusion of NuTrail granola. This blend of crunchy goodness not only adorns the top but also enhances the cake itself, creating a tasty treat that’s perfect for all occasions.
Ideal for both seasoned bakers and those venturing into the realm of gluten-free baking, our Gluten-Free Banana Cake promises an easy treat that will leave everyone craving more. This cake is both gluten-free and uses low glycemic sweeteners, making it perfect for those catering to a wide range of eating preferences.
Ingredients
3 ripe bananas, mashed
2 large eggs, room temperature
1/4 cup unsalted butter, melted
1/2 cup erythritol, adjust to taste for less sweet
1 teaspoon vanilla extract
2 cups blanched finely ground almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup NuTrail Granola, plus more for topping if desired
1/4 cup sour cream or plain Greek Yogurt
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered erythritol, confectioners' style
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F. Grease or line an 8×8 inch baking pan with parchment paper.
In a large mixing bowl, mash the bananas until broken down. Add in the eggs, melted butter, erythritol, and vanilla extract and whisk until well combined.
Whisk in the almond flour, baking powder, baking soda, salt, and ground cinnamon. Ensure there are no lumps in the almond flour.
Stir in the sour cream and granola until fully incorporated.
Allow the batter to rest for 10-15 minutes. Scrape the batter into the prepared 8×8 inch baking pan and spread it out evenly.
Bake the cake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean, and the cake is lightly browned.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Make the frosting: Beat the cream cheese and butter together using an electric mixer on medium speed until smooth and free from lumps.
Add the powdered erythritol and vanilla to the bowl and beat for 2-3 minutes until light and fluffy.
Spread the frosting on top of the cooled cake. Sprinkle lightly with granola and enjoy!