- 12
Ingredients
- Ingredients
- Cake
- 2 cups (280 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 6 tablespoons (72 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1 egg (60 g, out of shell) + 2 egg whites (60 g total) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 1 cup (200 g) mashed ripe bananas (about 2 medium-size bananas, peeled and mashed)
- 1/2 cup (120 g) light sour cream (not nonfat)
- Frosting
- 6 ounces light (1/3 less fat) cream cheese, at room temperature
- 3/4 cup (86 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- Seeds from 1/2 vanilla bean (or 1 teaspoon pure vanilla extract)
Preparation
Step 1
Preheat your oven to 350°F. Grease and line a 9-inch x 12-inch baking dish (not glass) and set it aside.
Make the cake. In a medium-size bowl, place the flour blend, xanthan gum, baking soda, baking powder and salt, and whisk to combine well. Set the bowl aside. Place the butter in the bowl of the stand mixer (or a large bowl with a hand mixer) and beat on medium-high speed until light and fluffy. Add the granulated sugar and brown sugar, then the egg, egg whites, vanilla and bananas, beating until well-combined after each addition. Add about 2/3 of the dry ingredients to the mixing bowl, then the sour cream, followed by the remaining dry ingredients, mixing to combine after each addition. The batter will be thick.
Scrape the cake batter into the prepared pan, and shake the pan from side to side and smooth with a wet spatula into an even layer. Place the pan in the center of the preheated oven and bake for 22 to 24 minutes, or until the cake springs back when pressed gently in the center. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake is cooling, making the frosting. Place all of the frosting ingredients in a large bowl (or the clean bowl of your stand mixer fitted with the paddle attachment) and beat with a hand mixer until smooth. Spread the frosting on top of the cooled cake and slice the cake with a sharp knife into 12 pieces. Serve immediately.
Nutrition Information per piece of cake, as calculated with recipes.sparkpeople.com (I only provide nutrition info for recipes that I call “light” or “lighter”), assuming 12 pieces of cake:
Calories 192.8 | Total Fat 6.2 g | Cholesterol 30.3 mg | Sodium 202.1 mg | Potassium 100.8 mg | Total Carbohydrate 31.8 g (Dietary Fiber 0.8 g; Sugars 16.5 g) | Protein 3.0 g
Frosting adds the following per piece (assuming 12 pieces of cake):
Calories 45.8 | Total Fat 1.1 g | Cholesterol 4.5 mg | Sodium 43.2 mg | Total Carbohydrate 8.0 g (Sugars 7.7 g) | Protein 0.5 g