Gluten Free Banana Cake With Cream Cheese Frosting

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If you love banana bread you will love this delicious banana cake! It has a light banana flavor that is perfect with the peanut butter cream cheese. If you are skeptical of baking with almond flour I assure you this cake has a tender crumb and a nice fluffy texture. I love this moist cake because it can be eaten for breakfast, brunch or dessert for a special occasion!

almond flour- is a gluten-free flour alternative that is made from ground almonds. It is a lighter texture than almond meal that is ground with the peel on. To make a tender cake, almond flour is preferred although you can use either in this recipe. Almond flour can be found at most grocery stores in the baking section.

bananas- overripe bananas that are speckled are the best for banana cake. The riper the banana the sweeter the flavor. This means that you will not to add as much sugar to the recipe. This is also a great way to use bananas that are too ripe to eat. If you are looking for other banana recipes try my Almond Flour Banana Muffins.

honey- honey adds a little sweetness to the cake. You could substitute pure maple syrup.

cornstarch- is naturally gluten-free. It is added to many different baked goods to help bind and make a tender crumb.

unsalted butter- almond flour has a good amount of fat so this recipe does not need much butter to make this moist banana cake.

natural peanut butter- this is delicious when added to the cream cheese frosting. If you prefer you can add an extra couple of tablespoons of cream cheese and omit the peanut butter.

In a large mixing bowl mash the bananas well. You can use a fork or mix with a hand mixer.

Add the remaining wet ingredients to the mashed bananas and mix well using a mixer at medium speed.

In a large bowl mix the dry ingredients together and add to the wet ingredients.

Pour the batter into a prepared pan that has been lightly greased with butter. You can also line the bottom of the pan with a cut out piece of parchment paper to make it easier to remove the cake from the pan.

Bake the banana cake for 30-35 minutes and test with a tooth pick for doneness. The cake will be golden brown in color.

Allow to cool for an hour and then invert cake onto a wire cooling rack.

Cool completely before adding the frosting.

To make the frosting beat softened cream cheese, honey, vanilla extract and peanut butter, using a small bowl. Spread in a even layer over the top of the cake. Decorate with slices of bananas and chopped peanuts if desired.

Because this cake has a cream cheese frosting it is important to keep in the refrigerator until ready to serve. Store in an airtight container for 2-3 days. Before serving allow the cake to come to room temperature. Decorate the cake before serving so the bananas do not brown.

• Mash the banana well to make the cake batter very smooth.
• Grease the pan well on the bottom and sides of the pan.
• For best results allow the cake to cool completely on a wire rack before removing it from the cake pan.

If you are not a fan of peanut butter make the cream cheese frosting with just honey and vanilla extract. Either way this is a delicious cake!

If you want a sweeter frosting you will need to add powdered sugar. Too much honey will make the frosting runny.

Need something a little sweeter? Add chocolate chips to the cake batter.

Forget the frosting all together and use this recipe as a gluten-free banana bread!

Almond Flour Banana Muffins {Gluten-Free}

Almond Flour Peanut Butter Cookies {Gluten-Free}

Gluten-Free Almond Flour Lemon Cookies