Gluten Free Banana Cake with Cream Cheese Frosting
This Gluten Free Banana Cake is easy to make, tender, flavorful, and impossible to resist! The cake is delicious on its own, but the cream cheese frosting takes it to another level.
Preheat oven to 350° F and grease a 9"x13" baking pan.
In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
Add in the oil, sugar, eggs, lemon juice, and vanilla and stir until combined.
Stir the mashed bananas into the batter making sure the bananas are incorporated throughout the mixture.
Transfer the batter to the prepared pan.
Bake at 350 degrees for 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean.
Allow the cake to cool completely before frosting.
For the frosting:
Using an electric mixer on medium speed, beat the cream cheese and butter together until combined (about 3 minutes).
Stir in the vanilla, then stir in the powdered sugar 1 cup at a time. You'll need at least 3 cups of powdered sugar, but you may need more depending on how thick you want the frosting.
Once the cake is completely cool, add the cream cheese frosting and enjoy!
Notes
Grease the bottom and the sides of the baking pan. You don’t want to leave behind any cake that’s stuck to the pan.
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flourwhich contains xanthan gum.
When adding the mashed bananas, be sure to thoroughly mix them into the batter. The bananas add flavor and moisture and you want the entire cake to be filled with flavor.
Allow the cake to cool completely before adding the frosting. If you add the frosting too soon, the frosting will be runny.