Name: Gluten-free banana cake recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 110g unsalted butter, at room temperature, plus 1 tbsp extra; 150g (2/3 cup) raw caster sugar; 2 eggs; 3 medium ripe bananas, mashed; 150g (1 cup) gluten-free plain flour; 6.00 gm gluten-free baking powder; 1.25 gm bicarbonate of soda; 2.50 gm ground cinnamon; 100g (1 cup) almond meal; 70g (1/3 cup) brown sugar; 80ml (1/3 cup) pure cream; Sliced banana, to serve; 250g cream cheese, at room temperature; 1 tsp finely grated lemon rind; 60g (1/3 cup) pure icing sugar, sifted; 21.00 gm fresh lemon juice

Gluten-free banana cake recipe

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Indulge in a gluten-free banana cake with creamy cream cheese icing.

Ingredients:

110g unsalted butter, at room temperature, plus 1 tbsp extra
150g (2/3 cup) raw caster sugar
2 eggs
3 medium ripe bananas, mashed
150g (1 cup) gluten-free plain flour
6.00 gm gluten-free baking powder
2.50 gm ground cinnamon
100g (1 cup) almond meal
70g (1/3 cup) brown sugar
80ml (1/3 cup) pure cream
Sliced banana, to serve
250g cream cheese, at room temperature
60g (1/3 cup) pure icing sugar, sifted
21.00 gm fresh lemon juice

Instructions:

Preheat oven to 180°C/160°C fan forced and line a 20cm round cake pan with parchment paper.
In a large bowl, use electric beaters to whip the butter and caster sugar until light and fluffy. Add eggs one by one, beating well after each addition. Mix in the mashed banana. In a separate bowl, sift together flour, baking powder, bicarbonate of soda, and cinnamon. Gently fold the dry ingredients and almond meal into the banana mixture until just combined.
Transfer the mixture to the pan and level the surface. Bake for 40-45 minutes. If it browns too quickly, cover with foil. Check for doneness by inserting a skewer into the center; it should come out clean. Let it rest for 10 minutes, then transfer to a wire rack to cool completely.
For the caramel sauce, combine brown sugar, cream, and extra butter in a small saucepan over medium heat. Simmer gently for 2-3 minutes until slightly thickened. Pour into a bowl and let cool completely.
In a bowl, use electric beaters to whip the cream cheese and lemon zest until smooth. Mix in the sugar and lemon juice until fully incorporated.
Cover the cake with frosting, then top with banana slices and a drizzle of caramel sauce for decoration.

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