Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten free flour blend (I used Namaste Perfect Flour Blend)
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup organic canola oil (or coconut oil, or melted butter)
  • 3/4 cup organic cane sugar
  • 1/4 cup brown sugar (packed)
  • 2 large eggs
  • 3 ripe bananas (mashed)
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese (use vegan cream cheese if you need to be dairy free)
  • 1/4 cup butter (or vegan buttery spread)
  • 1 cup confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional)
  • 1/2 cup chopped nuts or sunflower seeds (optional)

Instruction

  • Heat oven to 350 degrees F.  Lightly grease a 9 inch square pan with oil.
  • In a medium bowl, mix together the gluten free flour blend, baking soda, and sea salt. Set aside.
  • In a separate bowl, mix together the organic canola oil, granulated sugar, and brown sugar.
  • Add eggs, mashed bananas and vanilla extract, stirring until well blended. Mix in the dry ingredients and any nuts or chocolate chips if using.
  • Pour batter into the baking pan and bake for approximately 35 minutes at 350 degrees F.
  • Let the cake cool fully, then make the cream cheese frosting.
  • Beat the cream cheese and butter until fluffy.  Mix in the vanilla, then gradually add the confectioners' sugar while continuing to mix.
  • Spread cream cheese frosting over the cooled cake. Store cake in the refrigerator.