Gluten Free Banana Cake

I had some bananas to use up and was not in the mood for banana bread so I came across this banana cake with a cream cheese frosting , but as I have mentioned a few times that I’m not a baker, well I’m definitely not a gluten free baker either, BUT this cake was easy and delicious even if you eat gluten it was very good! If you have a sweet tooth this is for you! This cake is sweet! Next time I may add some chopped pecans to the top for a little crunch.

INGREDIENTS

2 cups gluten free flour, I used bob’s 1 for 1 with xantham gum.
2 teaspoon baking powder
1 1/2 teaspoons baking soda
Pinch of salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1 1/2 cups mashed banana’s , I used 3 medium bananas

FOR THE FROSTING

1 8 ounce package cream cheese, I used dairy free
1/2 cup unsalted butter, softened. I used plant based butter
1 teaspoon vanilla
3-4 cups powdered sugar.

DIRECTIONS

Pre heat oven to 350 degrees. Grease a 9×13 baking dish.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, and salt.
Add the oil, sugar, eggs, lemon juice and vanilla. Stir until well combined.
Stir in the mashed banana’s making sure the banana’s are well incorporated through the batter. Transfer batter to your prepared pan.
Bake 350 degrees for 30 minutes or until a wooden toothpick inserted into the batter comes out clean.
Cool completely before frosting.

FOR THE FROSTING

Using an electric mixer on medium speed beat the cream cheese and butter until well combined. Stir in vanilla then add the powdered sugar one cup at a time, at least 3 cups but you may want more depending on how thick you want it.
Once the cake is completely cooled add the cream cheese frosting spreading an even layer over the cake.

Enjoy!