Gluten-free Banana Cake Recipe with Maple Walnut Frosting

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Gluten-free Banana Cake Recipe with Maple Walnut Frosting

Fans of banana bread will flip for this snackable gluten-free banana cake recipe made perfect with a maple walnut cream cheese frosting!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American, Southern

Diet: Gluten Free

Servings: servings

Author: Jenny DeRemer

Cost: $0.76 per serving

Equipment

stand mixer or electric mixer
9 x 9-inch baking pan
wire cooling rack

Ingredients

for the banana cake

½ cup (1 stick) salted butter softened to room temperature
1 cup + 2 tablespoons granulated sugar
⅓ cup brown sugar packed
½ cup water
3 large (to equal 1 cup) bananas overripe, mashed with a fork
3 large eggs
1 teaspoon vanilla extract
2 ½ cups King Arthur Measure for Measure all-purpose gluten-free flour cup for cup equivalent using the dip and sweep method
1 ½ teaspoons baking soda
¾ teaspoons baking powder
¾ teaspoons fine sea salt

for the maple walnut frosting

½ cup (1 stick) unsalted butter
8 ounces cream cheese softened to room temperature
2 cups Confectioners' sugar
3 tablespoons maple syrup plus, more for drizzling
2 tablespoons heavy cream
2 teaspoons vanilla extract
pinch sea salt
pinch cinnamon

Instructions

brown butter for later use in the maple walnut frosting

In a small non-stick saucepan over medium heat, melt a full stick (1/2-cup) of salted butter. This step requires constant monitoring as the butter will go from liquid to brown in mere minutes. Maintain medium heat for the duration of the browning process.
Once the butter becomes foamy, the transformation begins from golden in color to an acorn brown color. Use your nose; it should smell slightly nutty. Pour into a bowl and refrigerate.

for the banana cake

Preheat the oven to 350°F. Grease and flour a 9 x 9-inch baking pan. Set aside. Scatter walnuts out onto a baking sheet in a single layer. Bake 5 minutes. Remove the pan and allow the nuts to cool while you prepare the cake batter.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream butter and both white sugar and brown sugar. Add mashed bananas, water, eggs, and vanilla extract. Mix on medium-low 1 minute.
Add the gluten-free flour, baking powder, baking soda, and a pinch of fine sea salt. Mix on medium-low speed JUST UNTIL the flour is combined. Over-mixing will result in an overly dense and chewy crumb. NOTE: if using additional add-ins (chocolate chips, butterscotch chips, or dried banana chips), fold them in now using a rubber spatula.
Scrape the batter into the prepared pan and bake for 40 minutes. Test for doneness by inserting a toothpick into the center of the cake. The cake is done when there is no visible batter on the toothpick, only moist crumbs or it's clean.
Remove cake from oven. Allow it to stand in the pan for 5 to 8-minutes. Invert the cake onto a wire rack and then again so the top of the cake is right side up. Allow to cool completely before frosting, about 1 hour. ProTip: If taking along to a gathering, place the cake on a platter or back into the pan. Cutting this cake before applying the maple walnut cream cheese frosting makes portioning and serving super easy. Again, consider this if it's serving as a take-along to a party or cookout.

for the maple walnut frosting

In a large mixing bowl, cream together butter and cream cheese for about 2 minutes into a fluffy texture using an electric mixer.
To the creamed mixture, add vanilla extract, powdered sugar, real maple syrup, whipping cream, some cinnamon, and finally another hefty pinch of sea salt. ProTip: you can chop the walnuts and incorporate into the frosting at this juncture if you like. I prefer to add mine to the top of the cake. I do this so that they are easy to remove if somebody has an aversion to nuts. It's a great way to use the walnuts without impeding somebody's ability to eat your cake without them.
Frost the cake creating grooves as you apply the mixture. The grooves in the frosting will cradle the walnuts and the extra drizzle of maple syrup.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Given it will be under refrigeration, I recommend pulling the cake about 30 minutes prior to serving so the frosting has time to soften.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise. This recipe specifies fine sea salt.

Types of Gluten-Free Flour include almond and buckwheat flours, oat flour and brown rice flour, or even sorghum flour. Most are cup-for-cup regular to gluten-free but be sure to read the packages in the event there are different equivalents. This recipe has ONLY been tested using King Arthur Measure for Measure gluten-free AP flour.

To Hasten Bananas on Hand Ripening Quickly preheat your oven to 300°F and bake the bananas, skin on, on a parchment-lined baking sheet for 45 minutes. You want to bake them until the skins are deeply blackened, very fragrant, and soft when pressed. If Looking to Purchase Overripe Bananas check with your grocery store to see if they have removed bananas from the shelf considered to be past their prime.

Store Leftovers in an airtight container with a tight-fitting lid under refrigeration for up to 3 days. It will still be fine to eat after 3 days however the freshness will have lapsed.

Nutrition