Lactose Free Banana Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

Mashed ripe bananas bring deep natural sweetness and moisture to this snack cake, while a flax egg and warm ground cinnamon round out the batter's flavor and texture. Folded together in two gentle additions until just combined, the crumb bakes up tender and springy, with a golden top that bounces back to the touch. Once fully cooled, the cake gets covered in a smooth, sweet frosting flavored with vanilla and a touch of salt to balance all that sugar. Sliced into twelve generous squares, it's an easy make-ahead treat for potlucks, lunchboxes, or an afternoon coffee break. This one is a solid pick for a lactose free dessert table, delivering all the cozy banana-bread flavor you're after without any fuss.

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Ingredients

12 servings

For the flax egg

For the cake

3 medium very ripe bananas (about 1 ½ cups mashed)
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.

For the frosting

½ cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.

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