Gluten Free Banana Cake
How to make the best healthy gluten free banana cake recipe. Our easy GF Banana Cake is prepared with oat flour, almond flour and cornstarch.
Servings: 12
Calories: 232kcal
Equipment
- measuring cups
- measuring spoons
- Cake Pan
- blender
- spatula
- mixing bowl
Ingredients
- 3 Large Ripe Bananas
- 3 Large Eggs
- 3 tbsp Maple Syrup
- 1.5 tsp Vanilla Extract
- 1 cup Almond Flour
- 1.5 cup Oat Flour
- 1/2 cup Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 tsp Cinnamon
Icing Glaze
- 1.5 cups Icing Sugar
- 1/4 cup Butter softened
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tbsp Whipping Cream
Instructions
- Preheat oven to 350 F. Line an 9×9″ cake pan with parchment paper.
- In a blender combine bananas, eggs, maple syrup and vanilla. Blend until smooth.
- Scrape down the sides with a spatula then add the dry ingredients: almond flour, oat flour, cornstarch, baking soda, baking powder, salt, cinnamon and nutmeg. Pulse until just combined.
- Pour the batter into the prepared baking dish.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack.
- For the icing: In a medium-sized mixing bowl use a whisk to combine butter, icing sugar, lemon zest, lemon juice and whipping cream.
- Pour glaze over cooled cake and using an offset spatula spread across the top of the cake evenly.
- Place the cake in the refrigerator to allow the glaze to set.
- Slice the cake into 12 slices and enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 38.7g | Protein: 3.8g | Fat: 7.4g | Saturated Fat: 3.3g | Cholesterol: 52mg | Sodium: 199mg | Potassium: 197mg | Fiber: 2.3g | Sugar: 21.5g | Calcium: 37mg | Iron: 1mg