A moist and tender gluten free banana cake is made with almond flour and topped with a delicious peanut butter cream cheese frosting. Mix the cake together in just 15 minutes and pop in the oven for a delicious and light dessert!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr50 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free, cream cheese, frosting
Servings: 8
Author: Bobbie Blue
Ingredients
2 ½cupsalmond flour
1tablespoon corn starch
1teaspoonbaking powder
½teaspoon baking soda
¼teaspoon salt
2ripe bananas
2eggs
3tablespoons butter, melted
⅓cuphoney
2teaspoonsvanilla extract
Cream Cheese Frosting
4ouncescream cheese
2tablespoons natural peanut butter
2tablespoons honey
Decorating Cake
1banana
¼cuppeanuts, chopped finely
Instructions
Banana Cake
Preheat oven to 350 degrees. Grease a cake pan with butter or cooking spray.
In a large bowl whisk together almond flour, cornstarch, baking powder, baking soda and salt.
In a separate bowl mash the bananas with a handheld mixer. Add the remaining ingredients eggs, butter, vanilla extract and honey.
Beat mixture until very smooth then add almond flour mixture and mix together with a spatula.
Be careful to not over mix. Scrap sides and bottom of the bowl until no dry streaks of flour remain.
Pour mixture into prepared baking pan. Bake in preheated oven for 30-35 minutes until golden brown and toothpick inserted in the middle comes out clean.
Cream Cheese Frosting
Let cake cool completely before frosting.
In a small bowl use a hand mixer to whip cream cheese, honey and peanut butter.
Spread in a light layer over the top of the cake.
Notes
*If omitting peanut butter add 2 extra tablespoons of cream cheese.