When it comes to desserts, I have never been a fan of “gilding the lily.” If something looks and tastes good, there really is no reason to embellish it with frostings, glazes or fancy piping work. I feel the same way when it comes to wedding or celebration cakes. I would always prefer clean lines and fresh flowers to a heavily decorated cake. Perhaps that’s why I hesitate to share today’s recipe. This is a cake that is definitely good enough to stand alone. It is moist and tender with a rich banana flavor that begs you to sit down and savor it with a cup of tea. It definitely does not need creamy swirls of decadent chocolate frosting, but every now and then I need to be indulged. The temperature here in the Sierra Foothills has plunged and I’m easing into cozy sweaters and familiar jeans. It feels like the perfect time to have a comforting slice of cake…..with or without the frosting. You decide.
Banana Cake with Creamy Chocolate Frosting
- 1 3/4 cup all-purpose gluten-free flour mix (click here to see my mix)
- 1/4 cup gluten-free almond meal/ flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large ripe bananas, mashed until smooth
- 1/2 cup light olive oil (coconut or canola oil will work too)
- 1 cup light brown sugar
- 2 eggs
—> Preheat oven to 350 degrees and grease a bundt or tube pan with cooking spray. Set aside.
—> Mix the dry ingredients (flours, baking soda, baking powder, xanthan gum, and salt) thoroughly with a wire whisk.
—> Add the remaining ingredients (vanilla, oil, brown sugar, eggs and banana) and mix thoroughly by hand for 1-2 minutes or until well combined.
—> Pour the batter into prepared pan and smooth with a spatula.
—> Place in center of preheated oven and bake for approximately 25-30 minutes. Cake will be golden brown and a toothpick inserted in the center will be mostly clean with a few moist crumbs clinging to it.
—> Cool in the pan for 10 minutes and then invert cake onto a cooling rack.
—> Slice and serve……..unless you can’t resist that chocolate frosting. If that’s the case, see below!
Creamy Chocolate Frosting
- 1 ½ cups coconut milk
- 1 bag semi-sweet chocolate chips
- 2 tablespoons coconut oil (or butter if you eat dairy)
—> In a saucepan, combine all ingredients.
—> Cook over low, stirring frequently, until the chocolate is melted. Continue stirring until the chocolate, coconut milk and shortening come together into a smooth, shiny mixture.
—> Remove from heat and transfer to a glass bowl.
—> Cool frosting in the fridge, stirring thoroughly every 15 minutes. Chill until thick enough to spread. Approximately 1 1/2 hours.