Banana breads come in all colors, usually one shape (the inevitable loaf), and all variations of dryness and additional flavors. I always found myself slightly disappointed with over-spiced, crumbly breads that seemed to hide the banana’s lovely, light, floral bouquet. And then a fateful trip to Sweden to visit long-time family friends changed everything. It’s always fun traveling while gluten free because, if given enough heads up, friends you visit will often want to overcompensate and find you every gluten free grocery store item under the sun, fully-stocking their fridges an pantries in an exceptional host move. This trip to Halmstad, Sweden (a sleepy village on the south western coast that boasts warm ocean water and multitudes of wild bunnies), was no different. After collapsing under the weight of my 55 liter back pack at their home, my hosts announced that they had made me a gluten free banana cake (one of the friend’s daughters was also gluten free, and this recipe happened to be in his memorized arsenal of go-to gluten free goodies). It was a revelation. Light! Fluffy! And oh-so-bananay without sacrificing the tropical fruit notes to the heavier presence of spice. What a dream! I ended up eating the entire cake within the first two days of the visit, which left me wishing that I had paced my consumption better. But, my hosts were also kind enough to share the recipe, and ever since this has been my go-to banana confection.
Dependent on a large volume of smashed, slightly under-ripe bananas (differing from the over-ripe bananas best used in banana bread), and sour cream, this cake is incredibly moist and is, quite simply, bananas in cake form – simply dressing up bananas to celebrate their delicate, floral essence and their creamy texture.
One of the best parts about this cake is its versatility – it’s easy to make which gives both novice and experienced bakers the space to experiment with presentation, frosting, topping, form, etc. You can dress it down and serve it as a homely, unfrosted one-pan cake, or opt for a tiered masterpiece using 8-inch rounds and cream cheese buttercream with additional sliced bananas crowning the top later. Or, you can opt for the “snacking cake” version (a la Bonapetit Mag’s strawberry snacking cake) which I’ve embellished with a melted butter and sugar glaze pre-bake so that, once out of the oven, you’re confronted with the warmest butteriest smell and with prettier, semi-caramelized sliced bananas on top. Not to mention the every-so-crispy edges soaked in butter. However, the butter and sugar topping is entirely optional and totally al gusto. Heck, you could even make these into muffins or min-loaves – whatever sounds like the most fun.
Tag @sisterssansgluten on Instagram if you snap a photo of your cake!
Gluten Free Banana Snacking Cake
Equipment
- 9×13 pan
Ingredients
- 1/2 Cup butter softened
- 1 1/4 Cup white sugar
- 7 large bananas not too ripe
- 1/2 Cup sour cream
- 2 large eggs
- 1 tsp Vanilla extract
- 2 Cups gluten free flour 1-1 mix (notes above for recommended mixes)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted butter for topping (optional)
- 2 Tbsp white sugar for topping (optional)
Instructions
- Heat the oven to 350° Fahrenheit and grease a 9×13 inch pan with butter or cooking spray (or any pan size that you want! – 2 8-inch rounds, two square pans, cupcake pan, mini loaf pans…).
- In a large bowl, use an electric mixer to cream together the butter and sugar until fluffy and lighter in color. Set aside. In a small bowl, mash 3.5 bananas together, then add to the butter and sugar mixture. Add in the eggs, sour cream, and vanilla – mix until well blended.
- In a medium bowl, whisk together the flour, baking powder, and salt, then add into the wet ingredients and mix until just blended.
- Pour batter into the greased pan and then slice the remaining 3.5 bananas and lay slices carefully on top of the cake (in patterns or side by side). Optional: stir together the extra melted butter and sugar and use a pastry brush to evenly distribute mixture over the top of the cake/bananas.
- Bake for 40-50 minutes or until a knife inserted into the middle of the cake comes out clean. Let cool slightly before serving – enjoy!
Food photography and styling by Amelia Farber
6 Comments
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Leslie
Most gluten-free desserts tend to be dense and dull. However, this banana snacking cake defies all of that! It’s light, fluffly, and just the right balance of sweetness, which is quite impressive because bananas tend to be packed with sugar. Might I even venture and say that this cake is dangerously delicious. Before I knew it, half the cake was gone.
Jonathan Tilley
This recipe blew my mind. As a gluten-eater, I was under the impression gluten-free food was always worse than its glutinous counterpart. I was so wrong. This cake is the perfect combination of moist, soft, and chewy. I admit to, on my first time trying this, sitting down and eating the entire pan. No regrets: I’ll likely do it again next time I make this.
Christina Krawec
The perfect banana cake. You could eat the whole pan in one sitting!!
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