Gluten-Free Banana Espresso Cake
A delicious banana cake with a cream cheese frosting. It can be made in a single layer 13 x 9 pan or as a double layer cake. Perfect for snacking or entertaining.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 10
Ingredients
For The Cake
- 1.5 cup1.5 cup1.5 cup Gluten-Free Flour
- .75 tsp.75 tsp.75 tsp Xanthan Gum, if GF flour doesn't have it in the mix already
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 2 tsp2 tsp2 tsp Espresso Powder, instant, optional
- 1 cup1 cup1 cup Cane Sugar
- 1.25 cup1.25 cup1.25 cup Banana, ripe, about 3 medium bananas
- .5 cup.5 cup.5 cup Vegetable Oil, or canola oil
- 222 Eggs, large
- 1 tsp1 tsp1 tsp Vanilla Extract
For The Frosting
- .5 cup.5 cup.5 cup Butter, Unsalted, softened
- 8 oz8 oz8 oz Cream Cheese, Full Fat
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 cups2 cups2 cups Powdered Sugar
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 350°F.
- Grease and flour two 8 or 9 inch round baking pans or one 13x9 baking pan.
- In a large bowl, combine the first 6 ingredients.
- In a separate bowl mash the bananas, then add the oil, eggs, vanilla to them and mix well.
- Pour into baking pan and bake 10-15 minutes for 9x9 or 30-35 minutes for 13x9 or until a tester comes out clean.
- Cool the cake on a wire rack for 5 minutes. Then remove them from the pan and let the cake cool completely. If using a 13x9 pan you can leave in the pan if desired.
- Using a mixer, beat the butter and cream cheese until creamy.
- Add the vanilla extract and powdered sugar and mix, scraping down the bowl as needed. Continue to mix until smooth.
- Frost the cake.
- Top the cake with chocolate shavings, or sprinkles if desired.
Make the frosting
Notes
Store the cake in the refrigerator for up to 4 days. Remove a 1/2 hour before serving to let the frosting soften a bit if desired. You can make this can using regular all-purpose flour if not gluten-free.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 490 |
| Fat: | 25 g |
| Carbohydrates: | 65 g |
| Protein: | 6 g |
| Cholesterol: | 24 g |
| Sodium: | 248 mg |
| Fiber: | 2 g |
| Sugars: | 46 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Gluten-Free Banana Espresso Cake”
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I’m saving this one FOR SURE. I love this flavor combination, and if it tastes half as good as it looks … yum!
We love it over here, I hope you do too!