Wheat Free Banana Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

Ripe mashed bananas bring natural sweetness and moisture to this snackable sheet cake, while a touch of sour cream keeps every bite soft and rich. Butter creamed with granulated and brown sugar gives the base that classic tender crumb, and a warm hint of cinnamon rounds out the flavor beautifully. The batter comes together in one bowl and bakes up into an even, golden layer that's easy to slice and share. Once cooled, it's finished with a silky vanilla buttercream that spreads on smooth and sets with a light, sweet crust. Cut into squares straight from the pan, it's a laid-back, crowd-pleasing dessert that fits neatly into a wheat free spread.

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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ cup milk

For the frosting

½ cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp milk
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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