Oral Allergy Syndrome Friendly Classic Banana Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose 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 ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups mashed very ripe banana (about 3 large bananas)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- 1 tsp pure vanilla extract
- ¾ cup buttermilk, room temperature
- ¼ cup sour cream, room temperature
For the frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 pinch fine salt
- 1–2 tbsp heavy cream, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
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