GLUTEN FREE BANANA 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 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:

• Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
• In a medium bowl, whisk together the bean flour,sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, egg replacer, and salt. Set aside.
• In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
• In the bowl of the mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth, and fluffy. Add the flavouring. Add half the the dry ingredients and half the banana mixture. Beat until just smooth. Repeat with the second half. Beat about 1 minute (don't overbeat).
• Spoon into the prepared pan.Bake for approximately 35-40 minutes, or until a tester comes out clean and the edges of the cake seperate slightly from the pan.
• Cool before serving. You may cut the cake into squares and top with whipped cream ( with a couple of fresh banana slices for decoration) or frost with your favourite icing.