Fluffy Gluten-Free Banana Cake (Not Dense!)

Name: Fluffy Gluten-Free Banana Cake (Not Dense!)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; ½ cup (117 g) packed light brown sugar; ⅓ cup (73 g) oil (any preferred); ⅓ cup (81 g) sour cream (room temperature); ¼ cup (57 g) unsalted butter (softened); 3 large eggs (room temperature); ¾ cup (196 g) mashed banana (about 3 medium); 1 teaspoon banana extract; 1 teaspoon vanilla extract; 3 cup (438 g) gluten free all purpose flour (divided); 1 ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon salt; ¾ cup (184 g) buttermilk (divided); 12 ounces (336 g) cream cheese (cold); 1 cup (120 g) powdered sugar; 1 cup (240 g) heavy cream; 1 ½ teaspoon vanilla extract; ¼ teaspoon salt

10 steps

Prep:10minCook:35min

If you are looking for a gluten-free banana cake recipe to end all future searches, one with a perfect rise, doesn't sink after cooling, and has a fluffy crumb, you've found your match! This rigorously-tested layer cake includes the perfect ingredient ratios and technique to avoid a dense, heavy, or gummy crumb. Now you can enjoy the best banana cake made with gluten-free flour and covered in a light whipped cream cheese frosting, to make flawlessly time and again!

Updated at: Fri, 06 Dec 2024 09:24:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories576.4 kcal (29%)

Total Fat33.7 g (48%)

Carbs71.8 g (28%)

Sugars40 g (44%)

Protein6 g (12%)

Sodium372.7 mg (19%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 350℉. Grease two 9-inch round cake pans and set aside. In a large mixing bowl, blend together the sugar, brown sugar, oil, sour cream, and butter until creamy, about 2 minutes.

Step 2

Add the eggs, one at a time, mixing well between each addition. Add the mashed banana, banana extract, and vanilla extract and mix to combine.

Step 3

To the batter add 1 cup gluten-free flour, baking powder, baking soda, cinnamon, and salt. Mix on low speed to combine. Pour in about ¼ cup buttermilk and beat again to combine. Repeat process two more times, adding 1 cup flour, buttermilk, flour, and ending with buttermilk. The batter will be relatively thick.

Step 4

Evenly divide the batter between two cake pans. Let the batter rest for 15 minutes before baking. This allows time for the liquids to absorb into the starches, making the crumb fluffier.

Step 5

Bake for 35 minutes, or until the middle bounces back when lightly touched and a toothpick comes out clean. With gluten-free cakes, it's best to error on the side of slightly over-baking so the moisture is fully absorbed and the cake doesn't sink after cooling.

Step 6

Cool in the pans for 5 minutes and then turn onto a wire rack to cool completely before frosting.

Frosting Layer Cake

Step 7

Add the cold cream cheese and powdered sugar to a large mixing bowl. Start on low speed to slowly combine the cream cheese and powdered sugar. Once it's combined, increase to high and beat for 1 minute.

Step 8

Add the heavy cream, vanilla extract and salt. Beat again on low speed to combine. Then increase to high speed and mix for 3 full minutes, until very light and fluffy. If desired, add a splash of additional cream to make thinner or more powdered sugar to make stiffer.

Step 9

Place one cooled cake layer on a serving platter. Spread a generous amount of frosting on top. Place second cake layer on top and then use the remaining frosting to spread on the top and sides.

Step 10

Refrigerate leftovers, but the cake crumb is best at room temperature. The cake can set out up to 3 hours if chilled before serving.

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