Ingredients

The following ingredients have 4 Servings
  • 1/2 cup almond meal
  • 1 cup oat flour
  • 1/4 cup tapioca starch
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder (certified gluten-free if necessary)
  • 3/4 teaspoon kosher salt
  • 1 cup mashed bananas (about 3 small, very ripe bananas)
  • 3 large eggs (at room temperature)
  • 1/4 cup vegetable oil (or canola oil)
  • 1/4 cup milk (at room temperature)
  • 4 oz cream cheese (at room temperature (I used light))
  • 1/4 cup plain Greek yogurt (I used nonfat)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Instruction

  • Preheat oven to 350°F. Spray a 9-inch square cake pan with cooking spray or mist with oil.
  • In a large bowl, whisk together the almond meal, oat flour, tapioca starch, sugar, baking powder, and salt until thoroughly combined.
  • In a medium-sized bowl, whisk together the bananas, eggs, oil, and milk.
  • Add the wet ingredients to the dry ingredients and fold gently to combine.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until slightly browned and firm to the touch.
  • Let cool completely to room temperature in the pan on a rack.
  • Combine all of the frosting ingredients in a medium-sized bowl and beat with an electric mixer until thoroughly combined and smooth.
  • Frost the completely cooled cake, cut into slices and enjoy.