Goodbye Gluten: Banana cake with maple cream cheese frosting

Next time you have overly ripe bananas you’ll definitely want to try this banana cake recipe. The banana cake comes out super moist, fluffy and is topped off with a generous dollop of thick maple cream cheese frosting.

I love using bananas in my cakes because, in addition to adding sweetness, which can cut down the amount of sugar used, it also ensures that the cake is super moist and fluffy.

Ingredients

• 5 tbsp of unsalted butter
• 1 cup of sugar
• 2 large eggs 
• 1 large ripe banana
• ½  cup of any Gluten-free flour 
• 1 tsp of xanthan gum
• ½ tsp baking powder 
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup of buttermilk 
• 1 tsp of vanilla extract 
• 2 ½  tbsp of maple syrup 
• 1 cup chopped pecans 

Frosting : 

• 3 ounces of cream cheese
• ¼ cup of butter
• 4 tsp of maple syrup
• 1 cup of powdered sugar 

Directions

• Preheat oven to 325 ℉ and generously grease a 10-inch cake or bundt pan
• For the cake in a large mixing bowl beat the butter until it is light and fluffy 
• Add the sugar and mix for a couple of mins
• Add the eggs one by on mixing in between each egg
• Add the mashed bananas and mix until smooth
• In a separate bowl sift together the gluten-free flour, xanthan gum, baking soda and powder, and salt
• Add vanilla extract and maple syrup to the buttermilk and mix well
• With the mixer on low speed, alternate the dry ingredients and the buttermilk when combining them into the egg mixture
• Once the batter is smooth fold th chopped pecans in the batter
• Evenly pour the batter into the prepared bint pan and bake for 55 minutes to an hour.
• To make the frosting cream together the butter and cream cheese in a mixer until it has doubled in size
• Add spoonfuls of the powdered sugar and whip the mixture on a high speed
• Add the vanilla and maple syrup and mix for a couple of minutes
• Once the cake is cooled serve warm with a generous dollop of the icing on the side