Description
This delicious gluten free banana cake is made with ripe bananas, crushed pineapple, and topped with cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups 1:1 gluten free flour (recommended: Bob’s Red Mill 1-to-1 Baking Blend)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups mashed very ripe bananas (about 4–5 bananas)
- 1 cup melted and cooled coconut oil (or vegetable/canola oil)
- 4 large eggs (at room temperature)
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 8 oz. can crushed pineapple in juice (NOT drained)
- 1 cup lightly toasted chopped pecans
- ½ cup unsalted butter (one stick, softened to room temperature)
- 8 oz. cream cheese (regular or light, softened to room temperature)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
- 3 cups powdered sugar (up to 1 cup more, if needed)
Instructions
- Preheat oven to 350°F. Spray three 9-inch cake pans with cooking spray or mist with oil, and line the bottom with parchment paper.
- In a large bowl, whisk together 2 1/2 cups gluten free flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon until thoroughly combined. Set aside.
- In a medium bowl, whisk together 2 cups mashed very ripe bananas, 1 cup melted and cooled coconut oil, 4 large eggs, 1 1/2 cups granulated sugar, and 2 teaspoons vanilla extract.
- Add the wet ingredients to the dry ingredients and fold gently to combine. Stir in the crushed pineapple and chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until slightly browned and a toothpick comes out clean.
- Let the cakes cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
- Place the first cake on a serving platter, top with about 1/2 cup of the cream cheese frosting, and spread evenly. Repeat with the second layer, then top with the final cake layer and cover with the remaining frosting.
- Decorate with sprinkles or more toasted pecans, if desired.
- Using a hand mixer or stand mixer, cream ½ cup unsalted butter until light and fluffy.
- Mix in 8 oz. cream cheese, 1 Tablespoon vanilla extract, and 1/2 teaspoon lemon juice.
- With the mixer working at slow speed, slowly add 3 cups powdered sugar and beat until smooth. Adjust with more powdered sugar if needed to reach the desired consistency.
Notes
- This cake can be stored in an airtight container in the refrigerator for up to a week.
- For a richer flavor, add more vanilla extract or include additional spices like nutmeg.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg