Gluten Free Banana Cake

subheading: FOR THE CAKE:

2 cups ( 280 g) all purpose gluten free flour blend (I used my Better Than Cup4Cup blend; please click thru for appropriate blends)

1 teaspoon xanthan gum omit if your blend already contains it

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

6 tablespoons ( 84 g) unsalted butter at room temperature

6 tablespoons ( 72 g) granulated sugar

¼ cup ( 55 g) packed light brown sugar

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

2 teaspoons pure vanilla extract

1 cup ( 200 g) mashed VERY ripe bananas (about 2 medium-sized bananas, peeled and mashed)

½ cup ( 4 fluid ounces) milk at room temperature

subheading: FOR THE FROSTING:

8 ounces cream cheese at room temperature

2 tablespoons ( 28 g) unsalted butter at room temperature

Seeds from ½ vanilla bean or 1 teaspoon pure vanilla extract

1 cup ( 115 g) confectioners’ sugar

subheading: FOR A LIGHTER VERSION OF THE CAKE:

5 tablespoons ( 70 g) unsalted butter in place of 6 tablespoons

1 ( 50 g (weighed out of shell)) egg in place of eggs

2 ( 50 g) egg whites in place of eggs

½ cup ( 120 g) light sour cream in place of ½ cup milk

subheading: FOR A LIGHTER VERSION OF THE FROSTING:

6 ounces light cream cheese at room temperature, in place of cream cheese and butter

¾ cup ( 86 g) confectioners’ sugar

Directions at glutenfreeonashoestring.com

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