Gluten-Free Banana Cake with Peanut Butter Frosting


by Charlotte Today Staff

Posted on August 16, 2010 at 10:20 AM

Updated Monday, Aug 16 at 10:25 AM


With Peanut Butter Frosting
1 cup garbanzo bean flour
½ cup white rice flour
½ cup tapioca flour
¼ cup sweet rice flour
1 ¼ cup sugar
1 ½ tsp. baking powder
¾ tsp. baking soda
¾ tsp xanthan gum
½  tsp. salt
¼ tsp. cinnamon
1/8 tsp. nutmeg
Dash cardamom
4-5 large VERY ripe bananas
½ cup buttermilk, at room temperature
½ cup butter, softened
2 eggs, at room temperature
½ chopped walnuts
1 tsp. vanilla
DIRECTIONS: Preheat oven to 350. Spray 2 - 9” cake pans with pam and line bottom with parchment paper, spray over the parchment paper as well.
In a small bowl, mix together sugar and mashed bananas and allow to sit for 15 minutes.
In a separate bowl, whisk together dry ingredients from garbanzo bean flour to cardamom.
In a large mixing bowl, mix together buttermilk, butter, eggs and vanilla. Beat at low speed until combined. Add banana mixture and mix just until combined. Add dry ingredients and walnuts and mix on medium speed for 3 minutes. 
Pour batter into prepared cake pans. Bake for 30 to 35 minutes, or until done. Cool on racks for 10 minutes. Remove from pans and completely cool before frosting cake.
½ cup creamy peanut butter, at room temperature
1lb. box powdered sugar, sifted
2 TBSP. chocolate syrup, gluten-free
Cream or whole milk as needed
In a mixing bowl beat peanut butter till fluffy. Add sifted powdered sugar and chocolate syrup. Mix until ingredients are combined. Add just enough milk or cream until frosting is at a spreading consistency.