Gluten-Free Banana Cake -

Gluten-Free Banana Cake

A cozy, soft, and banana-packed gluten-free cake that is easy to make and perfect for snacks or desserts.

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, Snack

Cuisine American, Gluten-Free

Servings servings

Calories 150 kcal

2 pieces very ripe bananas, mashed Choose bananas that are heavily freckled for better sweetness.
2 pieces eggs Can be replaced with flax eggs for a vegan option.
1/3 cup oil or melted butter Neutral oil keeps it moist; melted butter adds flavor.
1/2 cup brown sugar or coconut sugar Brown sugar provides a richer taste.
1 teaspoon vanilla
1 1/2 cups gluten free all purpose flour blend (with xanthan gum if possible) Use a blend for best results.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon Can be adjusted for additional flavor.
1/4 teaspoon salt
1/2 cup chocolate chips or chopped walnuts Optional add-ins for extra flavor.

Preheat your oven to 350°F (175°C).
In a big bowl, mash the bananas until mostly smooth. A few small lumps are fine.
Whisk in the eggs, oil (or butter), sugar, and vanilla.
Sprinkle the flour, baking powder, baking soda, cinnamon, and salt over the wet mixture. Stir until no dry flour is visible, but do not overmix.
Fold in the chocolate chips or nuts if using.
Pour the batter into a greased and lined 8 inch square pan.

Bake for 25 to 32 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
Let it cool for at least 15 minutes before slicing.

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. It can also be frozen for up to 2 months.

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 8g

Keyword Banana Cake, comfort food, Easy Recipe, gluten-free, simple dessert

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