Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed
- 3/4 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F. Grease a 9-inch round cake pan with non-stick cooking spray and set aside.
Mix the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl and set aside.
In a large bowl, mash the bananas with a fork until they are mostly smooth. Add the brown sugar, oil, eggs, and vanilla extract and beat with an electric mixer until blended. Add the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for about 30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve the cake with whipped cream, ice cream, or a drizzle of melted chocolate. Enjoy!
Nutrition:
This gluten-free banana cake has an estimated nutrition per serving:
- Calories: 260
- Fat: 11g
- Carbohydrates: 35g
- Protein: 3g
- Fiber: 2g
- Sugar: 15g
This banana cake is a great way to satisfy a sweet tooth without having to worry about gluten. It's packed with flavor, it's easy to make, and it can be enjoyed by everyone. Plus, it's a great way to use up overripe bananas. So why not give it a try? You won't regret it!
If you're looking for other gluten-free recipes, be sure to check out our collection. We have everything from muffins to cookies to cakes. There's something for everyone!
And if you try this recipe, be sure to let us know how it turned out in the comments. We love hearing from you!
Happy baking!