Gluten Free Banana Cake
This banana lover's dream come true takes banana bread into the dessert category, with this delightful 3-layer Gluten Free Banana Cake that will win friends and influence people!
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Ingredients
- 1 gfJules Best Gluten Free Cake Mix or make from scratch - see notes below*
- 6 ounces 3/4 cup butter or vegan butter (e.g. Earth Balance Buttery Sticks)
- 3 eggs mixed (or egg substitute like 9 Tbs. aquafaba)
- 5 ripe bananas mashed
- 1/4 cup buttermilk or 1 Tbs. lemon juice + remainder to equal 1/4 cup non-dairy/dairy milk
- 2 tsp. pure vanilla extract
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 325F.
- Lightly oil and line with parchment or flour with gfJules Flour 3 9-inch round cake pans and set aside.**
- If not using buttermilk, add 1 tablespoon lemon juice to a liquid measuring cup and fill remainder to 1/4 cup with milk; set aside.
- Place entire contents of gfJules Best Gluten Free Cake Mix in mixing bowl and add cold butter, cubed. Cut in with pastry blender or using the paddle attachment of a stand mixer, mixing only until the butter is incorporated into the dry ingredients to a small pebble or gravel-like texture.
- Add mixed eggs, buttermilk, mashed bananas and vanilla extract, mixing until thoroughly combined. Stir in chopped pecans, if using.
- Transfer batter evenly to prepared cake pans and place in preheated oven. Bake for 20 minutes and begin testing with toothpick; rotate pans if necessary. Cakes are done when the tops are light golden brown and spring back to the touch and a toothpick inserted into the center comes out clean, not wet. Remove to cool on wire racks.
- Frost when totally cooled with Vegan Cream Cheese Frosting or Banana Frosting from Nearly Normal Cooking for Gluten Free Eating.
Video
Notes
*to make equivalent dry cake mix ingredients from scratch with gfJules Flour instead, double dry ingredients including sugar in my Best Gluten Free Cake recipe in place of gfJules Best Gluten Free Cake Mix for this recipe.
** While I haven't yet tried it, to bake this batter in a 9x13 sheet pan instead, I would recommend baking it for at least 35 minutes before testing for doneness. You may be better served with this much batter to bake in two square pans instead, in order to better cook the middles.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.