Before you are too critical of the decorating job, my 8 year old granddaughter frosted and decorated the whole thing by herself in honor of her mom’s 40th birthday. The chocolate sprinkles are supposed to be the number 40. 😉
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Recipe - Gluten-Free Banana Cake
This is a delicious way to use up over ripe bananas. It is not too sweet and the cinnamon cream cheese frosting really adds something to the mix. And the almond flour makes a healthier version than using white rice flour. This whole cake can be mixed in your food processor.
Course Dessert
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Passive Time 1/2 Hour to cool
Servings
8x8 inch cake
Ingredients
Cinnamon Frosting Ingredients
Course Dessert
Prep Time 15 Minutes
Cook Time 25-30 Minutes
Passive Time 1/2 Hour to cool
Servings
8x8 inch cake
Ingredients
Cinnamon Frosting Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease an 8 x 8" cake pan with non-stick gluten-free cooking spray. (I use a coconut oil spray). Line the bottom of the pan with parchment paper.
  3. Place bananas, eggs, vanilla extract, almond extract, baking soda, baking powder, and salt into the bowl of your food processor, and puree' until smooth.
  4. Add in the almond flour and corn starch and pulse just until combined. Don't over work it.
  5. Pour the batter into your prepared cake pan, and smooth the surface with a knife or spatula.
  6. Bake in a 350 degree oven for 25 - 30 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
  7. Cool completely before frosting with the cinnamon frosting.
Cinnamon Frosting Instructions
  1. Combine softened cream cheese, and butter, in a medium sized mixing bowl and beat with a portable electric mixer until smooth and creamy.
  2. Add the powdered sugar and cinnamon and beat until pale and fluffy. (About 5 minutes).
  3. Spread frosting over the cooled cake. Enjoy!
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