Banana Cake with Cinnamon Glaze
Ok, when a quick bread – turns into a cake and you put a bit of sugary cinnamon glaze on top.
High quality gluten free flour and very overripe bananas are the stars of this.
It’s light and airy, fully of banana flavor and perfect for a morning treat, afternoon snack and even dessert. Buttermilk, lots of creamy butter and brown sugar really bring it all together – to make this cake so good.
Eat it up. But remember to share.
Let's talk bananas.
Banana. Plantain. Red Banana. Lady Finger. Which ones have you enjoyed?
- The blacker the banana – the sweeter and more flavorful they get. Use only over-ripe ones in baking recipes for the intense flavor.
- Did you know that Bananas are the most popular food to serve after an endurance race? besides bagels.
Let's bake more deliciousness.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Banana Cake with Cinnamon Glaze
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Moist and tender banana cake with the best cinnamon glaze
Ingredients
Scale
- 1 cup salted butter, room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 4 overripe bananas
- 1 cup buttermilk (1 cup of milk with 1 teaspoon vinegar)
- 3 cups gluten free flour blend
- 1 teaspoon xanthan gum
- 2 teaspoon baking soda
- 1 teaspoon salt
Cinnamon Glaze
Combine 1 heaping cup of powdered sugar, 1/2 teaspoon ground cinnamon, 1 tablespoon milk + 1/2 teaspoon meringue powder. Whisk together until smooth.
Instructions
- Preheat your oven to 350F. Grease a Bundt pan liberally with cooking spray or butter. Dust with a tablespoon of cake flour. Tap the edges and discard any that fall out.
- Using a stand mixer, cream together the butter, brown sugar and granulated sugar for 1 minute on medium speed. Scrap down the sides and mix for 30 seconds.
- Add the eggs, one at a time – mixing each one in fully.
- In a small bowl, mash the bananas and vanilla extract together with a fork. Blend them well so there aren’t any large banana pieces.
- Add the banana and vanilla mixture into the mixing bowl. Mix on low until just incorporated.
- Mix together the cake flour, baking soda and salt in a bowl. Alternating between the flour mixture and buttermilk, add them into the mixing bowl about 1/2 cup at a time, ending with flour. Mix until its just combine. Scrap down the sides, if needed and mix again.
- Pour the batter into the prepared Bundt pan. Bake for 50 minutes on the center rack or until the cake springs back from you touch it and looks cooked and brown on the top.
- Remove from the oven and let cool on a wire rack for 20 minutes. Carefully run a small knife between the pan and the cake to loosen it up. Do this around the inside part of the pan as well.
- Place a plate on top of the cake and flip over. Carefully remove the pan – the cake should release easily from the pan.
- When it’s cooled, drizzle over the cinnamon glaze. Sprinkle a small amount of cinnamon on top.
- Prep Time: 10
- Cook Time: 55
- Category: baking
- Method: oven
- Cuisine: breakfast
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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you can make with all purpose flour.
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