Banana Cake with Cream Cheese Frosting
This would have to one of the very first recipes I converted to Gluten Free. It's quick, uses minimal dishes, mixed in the food processor and tastes delicious. I've made so many over the years, and they consistently have a great moist texture. I hope you enjoy this as much as my non-gluten intolerant husband does.
125 g butter or substitute (I normally use a non-dairy spread)
315 g (1 1/2 cups) caster sugar
2 large ripe bananas
1 tsp vanilla (extract or paste if possible)
100 ml plain greek style yoghurt
225 g (1 1/2 cups) self raising gluten free flour (I use Well and Good or YesYouCan)
1/2 tsp bicarbonate of soda
1/2 cup walnuts (optional)
125 g Cream cheese
50 g butter or substitute (see above)
230 g (1 1/2 cups) gluten free icing sugar mix
1/2 tsp vanilla extract (or lemon juice if you prefer the citrus tang with your bananas.
Preheat oven to 180C. Grease and line a 20 cm round cake pan.
Put the butter, sugar, bananas, eggs and vanilla in the food processor and process for 2 minutes or untill very well combined. Add the yoghurt and process again briefly.
Add the combined flour and bicarb plus the walnuts if using and process until combuned and the walnuts are at t; he size you prefer.
Pour the mix into the preparerd cake pan and bake for 1 hour or until it passes the skewer test. (I often leave it for a few minutes more as its less likely to loose its rise).
Cool in the cake pan for about 10 minutes then turn out onto a wire rack to cool completely.
To make the icing, mix the cream cheese and butter together until light and fluffy then gradually add the icing mix and either vanilla or lemon juice. Spread on the cold cake.