Banana Cake - Champagne & Gumboots Collaboration

We love when Stacey shares her love of baking with us and creates a little something special like this Banana Cake Recipe.

Sometimes you just need a simple dessert, something that goes from morning tea to dinner with guests effortlessly. Something classic that will please even the pickiest of eaters. Enter her Gluten Free Banana Cake with Cream Cheese Frosting.

This cake has a beautiful crumb and is a far cry from your average banana bread, which is complemented beautifully with a lightly cream cheese flavoured buttercream. The cake is even naturally dairy free! So why not serve it with a little coconut whipped cream instead to make it entirely Dairy Free.

We love this new recipe created by Stacey and if you want to find more of these amazing recipes, order a custom gluten free cake or get some Gluten Free Baking Tips and Tricks head over to Champagne and Gumboots.

Makes: 1 large 8 inch cake

Prep Time: 15 minutes

Bake Time: 40-45 minutes

Ingredients

Cake Mix

3 x (260grams) Ripe Bananas

2 x Xlrg Eggs + 1 extra egg white

¾ cup Brown Sugar, firmly packed

⅔ cup Vegetable Oil

260 grams Anything But Ordinary Flour Blend

¾ tsp Ground Cinnamon

¼ tsp Xanthan Gum

2 tsp Baking Powder

Frosting

125 grams Cream Cheese, cubed, softened

125 grams Unsalted Butter, cubed, softened

500 grams Icing Sugar

1 tsp Vanilla Extract

¼ tsp Salt

Dash of water

Method

Preheat your oven to 180 degrees Celsius (160 fan forced) and grease and flour a deep 8 inch (20cm) cake tin, set aside.

In the bowl of a food processor add your bananas and blitz very well until it’s smooth (think baby food texture). A few lumps won’t matter too much.

Add the brown sugar to the food processor and blitz until smooth.

Add the eggs plus egg white and blitz again to combine.

Turn the food processor onto a medium speed and dribble the oil in slowly until you have a silky smooth batter.

Place the flour, cinnamon, xanthan gum and baking powder in and blitz for just 30 seconds, most of the flour will be combined, but not all. Remove the blades from the food processor and use a spoon or spatula to work the rest of the flour into the batter. Be sure not to over mix here or you’ll toughen the batter.

Scoop the batter into the prepared tin and and smooth it out roughly. Place into your oven for 40 - 45 minutes or until the top turns a light golden brown, the cake springs back when pressed in the middle and a skewer inserted comes out clean.

Remove from the oven and allow the cake to cool in the tin for 5 minutes, before turning out onto a wire rack to cool fully.

While the cake is cooling you can whip up your frosting!

In a medium sized bowl place your soft butter and cream cheese and beat with hand beaters until smooth and it lightens in colour.

Add the icing sugar, salt and vanilla and continue beating to combine. Be sure to stop and scrape down your blades and the bowl, getting all the excess bits of butter and icing sugar.

Add a tablespoon of water (approx) to help loosen the frosting a little and beat until it’s beautiful, smooth and luscious. If you need to add a little more you can, only add a small amount at a time.

Once the cake has cooled fully pop it onto a serving tray and slather the frosting across the top. Finish with a sprinkle of extra cinnamon!

Cake will keep for 1-2 days, store in an airtight container in the fridge.