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Easy Recipe Gluten Free Banana Cake

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Ingredients

Scale

1 cup pureed bananas (about 2–3 very ripe bananas)

¼ cup oil (I’m using avocado today, but any neutral oil will work – I like the flavor of almond)

⅔ cup granulated sugar (half light brown, half white – I like a little bit of both!)

2 large eggs (room temperature – this makes a HUGE difference!)

½ cup non-dairy milk (almond milk is my go-to!)

2 teaspoons vanilla extract

2 cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 is my favorite – it’s a little bit more forgiving!)

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon cinnamon

¼ teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Spray and line a 8×8 baking pan with parchment paper – it’s a lifesaver! Seriously, don’t skip this step.
  2. Add the bananas to your blender and puree until smooth. Measure out 1 cup worth in a measuring cup. Don’t over-blend – we want a nice, velvety texture.
  3. In a large bowl, combine the pureed bananas, oil, sugar, eggs, non-dairy milk, and vanilla extract. Beat with an electric mixer until everything is well combined.
  4. Add the dry ingredients, mixing just until combined. Don’t overmix – we want a light and airy batter.
  5. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. (I like to check around the 16-minute mark – it’s a good starting point!)
  6. Let the cake cool in the pan for about 15 minutes before carefully peeling it off the parchment paper. And don’t be afraid to let it cool completely before frosting!

Notes

Don’t overmix: Seriously, this is the most important tip! Overmixing will lead to a tough cake.

Adjust sweetness: If you prefer a sweeter cake, add a little more sugar.

Add chocolate chips: A sprinkle of chocolate chips is always a good idea!

Spice it up: A pinch of cinnamon or nutmeg adds a lovely warmth.

Nutrition

Find it online: https://easyrecipeslist.com/easy-recipe-gluten-free-banana-cake/