Oral Allergy Syndrome Friendly Gluten Free Banana Layer Cake
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Learn more →Ingredients
12 servings
For the cake
- 3 very ripe medium bananas (about 1 ¼ cups mashed)
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.
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ 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 vanilla extract
- 2 tbsp heavy cream
- 1 pinch salt
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 gluten free flour blend, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
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