Description
A delicious gluten-free banana cake that’s moist and filled with flavors of cinnamon and pineapple.
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 the 1:1 gluten free flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined. Set aside.
- In a medium bowl, whisk together the mashed ripe bananas, melted and cooled coconut oil, eggs, granulated sugar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold gently to combine. Stir in the crushed pineapple in juice and lightly toasted chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until slightly browned and firm to the touch, and a toothpick inserted in the center 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 to the edges. Repeat with the second layer. Top with the final cake layer and cover the top and sides with the remaining frosting. Decorate with sprinkles or more toasted pecans, if desired.
- Using a hand mixer or stand mixer with a paddle or whisk attachment, cream the unsalted butter until light and fluffy.
- Mix in the cream cheese, one tablespoon of vanilla extract, and if you wish, lemon juice.
- With the mixer working at slow speed, slowly start adding the powdered sugar and beat until smooth. Add additional powdered sugar until you reach your desired consistency.
Notes
- This cake is best served after cooling for a few hours or overnight to let the flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg