This banana cake with cream cheese is a healthier treat that perfectly moist and fluffy, and gluten free too. There's dairy free options, and you can also make this with chocolate buttercream frosting.
Preheat the oven to 350ºF and lightly butter/oil the bottom the pan, 9"x9" baking pan, or deep dish 8"x8".
Whisk together the almond flour, tapioca starch, baking powder, and sea salt. In a blender, add the maple syrup, bananas, ghee/butter/or avocado oil, eggs, and vanilla. Blend on low speeds until smooth. Or you can mash the bananas by hand, then whisk in the other ingredients.
Add the wet ingredients to the dry, and mix together to combine. Pour the cake batter into the prepared pan and bake until puffed in the center. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs, 35-40 minutes.
Remove the cake from the oven and cool on a cooling rack until the cake has reached room temperature before frosting it.
To make the cream cheese frosting, beat the softened cream cheese and butter together with the whip attachment of an electric mixer on high speed until smooth.
Add the sifted powdered sugar, vanilla, and lemon juice, and beat again on medium speed until combined and fluffy. You can also use an electric hand mixer.
Spread the frosting over the cooled cake. Cut the cake into slices and serve. This cake keeps well at room temperature for up to 2 hours, then refrigerate.
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Notes
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.Other frosting options are listed in the blog post. My Fudge Frosting is a great lower sugar and dairy free option. If you use a vanilla frosting, I would add 2 teaspoons of cinnamon to the cake batter.The nutritional facts are calculated with the frosting listed in the recipe.