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
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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. | |
2 responses to “Gluten-Free Banana Espresso Cake”
Leave a Reply
You must be logged in to post a comment.
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!