BAKING FORMS FOR CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch cake pan with nonstick cooking spray.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.
• Mash bananas in a large bowl until almost smooth. Use an electric mixer or fork to do this. Add the granulated and brown sugars. Mix until combined. Add the melted butter and eggs and mix until smooth. Mixture will be thin. Stop the mixer and add the dry ingredients. Mix until a batter forms. Add the milk and vanilla extract. Mix until just combined
• Spread batter into the prepared pan. Bake until golden brown, about 30 minutes.
• Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe included) or chocolate or vanilla buttercream.
• Store cake wrapped on the counter for up to three days. Freeze cooled and frosted cake for up to three months.
• For the Cream Cheese Frosting

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
• Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. Cool on a wire rack.
• To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.