Gluten Free Banana Cake

This rich, moist gluten free banana cake keeps well and improves in flavour over time. Iced with your choice of buttercream, ganache or fondant, this cake is great for cake decorating.

Mash the bananas well, and weigh out 480g – 500g.  This is usually around 4 bananas for this recipe. Set aside

Sift the gluten free flour, baking soda and xanthan gum into a medium bowl, and whisk to combine well. Set aside.

Beat together the butter, sugar and vanilla extract using a stand mixer or handheld electric mixer until light and fluffy.

Then add in the previously combined dry ingredients  alternately with the mashed bananas.

Mix in the sour cream until just combined, scrape down the sides of the bowl and give it one last stir by hand to make sure it’s all combined.

Working quickly, pour the batter into the prepared cake pan, and smooth the top.

Bake for 1hr, 15 – 1hr, 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Let the cake cool for at least 30 minutes before carefully removing it from the pan and transferring it to a wire rack to finish cooling.

Fill and decorate the banana cake as desired. You could use buttercream or ganache (and fondant if you like!)

Click the link to check out the full recipe!

Click the link to check out the full recipe!