Gluten-free banana cake with mascarpone frosting

55
12
Prep Time
Cook Time
Total Time
Servings
25
45
70
2
Difficulty

macronutrients

78
protein
fats
cals per serving
Carbs
6
14
440

Why This one

a few words from me

Yes. Banana cake can be delicious...it doesn't have the stickiness and the heaviness that they usually banana cake have There is no soda aftertaste that I cannot tolerate. It has a very nice structure. It is simple to make and if You want to make it special layer it with mascarpone frosting. A great idea for the management of bananas that have lingered for too long.‍‍

WHAT YOU’LL NEED

INGREDIENTS

6 ripe bananas - mashed

250g butter - at room temp

4 eggs

1 cup sugar

3 cups of plain gluten flour

1 teaspoon vanilla

1 tsp g/f baking powder

1 tsp of bi-carb soda

1/2 cup of almond milk ( or you could use regular milk. Almond milk adds extra flavour).

THE how to make

INstructions

Instructions:

Preheat oven to a moderate temperature 180ºC.

Cream butter, sugar and vanilla together.

Beat in eggs, one at a time.

Mash bananas well with a fork then beat into the creamed mixture.

Fold in flour and soda, then stir in milk.

Line baking tray with baking paper.

Spoon onto the baking tray and bake at 180ºC (moderate oven) for 45 mins or until cooked.

Test with a skewer and if it comes out clean, then it is ready.

Cool in the tray for a few minutes before turning out onto a cake cooler.

You can serve it warm , drizzled with custard or when the cake is cool, cut it in half and layer with mascarpone frosting.

Mascarpone frosting:

220 g butter softened,

220 g mascarpone cheese full fat softened,

4 tbsp sugar or more, to your taste.

Gently mix the softened butter, cream cheese, sugar and few drops vanilla essence until smooth and creamy.

I have covered with sugar-free melted chocolate and spoon of double cream mixed together.

Gluten-free banana cake with mascarpone frosting

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