If you are like me you always seem to end up with overly ripened bananas on your counter. Yes, I usually put them in the freezer for future use but sometimes even my freezer seems to have too many unused bananas in it.
That is why I like to have a few banana recipes on my blog for you to look through. This recipe makes enough for a 9 x 13 baking pan and that is especially nice when you have a larger group expected at your house or you need a dessert for that holiday party or pot luck dinner.
This is an easy recipe to make too for it bakes in one pan. You can easily jazz this cake up with a cream cheese frosting and then top it with sugared banana chips and pecans. Does that not sound delicious?
I again used vegan “butter”, goat milk and dairy free cream cheese in this recipe but if dairy is not a problem for you feel free to use the regular butter, milk and cream cheese.
I am a big fan of using goat milk as an alternative to cows milk for when apple cider vinegar is added to it it resembles buttermilk. Buttermilk aids in helping your gluten free baked goods rise and so does the goat milk.
Gluten Free Banana Sheet Cake
Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 cups gluten free flour blend (I used Compliments gluten free flour blend that is available at Safeway and Sobeys)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup chopped pecans
- 1/2 cup chopped organic banana chips
- 3 overly ripened bananas
- 1/2 cup goat milk
- 1 tsp apple cider vinegar
- 1/2 cup Earth Balance vegan “butter”, softened
- 3 large eggs
- 1 tsp good vanilla
Tofutti dairy free cream cheese
- 2 tbsp softened Earth Balance vegan “butter”
- 1 tsp cinnamon
- 1 tsp good vanilla
- 3/4 cup icing sugar
Instructions
- Preheat oven to 350 degrees.
- Line a 9 x 13 baking pan with parchment paper.
- In a small bowl whisk the gluten free flour blend, salt, baking soda and spices together.
- In a small bowl add apple cider vinegar to the goat milk.
- Add the eggs and whisk together.
- In a stand mixer blend the vegan “butter” with the brown and white sugar.
- Add the bananas and mix until creamy scraping the sides of bowl to incorporate all ingredients.
- Add the flour mixture, goat milk and vanilla and beat until batter is smooth.
- Add the chopped pecans and banana chips and mix on low until combined.
- Pour batter into prepared baking pan.
- Bake in oven for 30-35 minutes until cake is done.
- Remove from oven and cool.
- Top cake with optional frosting.
Frosting
- In a stand mixer blend the softened vegan “butter” with the cream cheese and vanilla.
- Add the icing sugar and increase speed to medium.
- Blend until smooth.
- Spread frosting on cooled cake and serve.
Enjoy!
Looking for Delicious Salad Recipes?
In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.
