Gluten-Free Chocolate Chip Banana Cake with Vanilla-Cinnamon Cream Cheese Frosting.
I’ve started to experiment with baking a bit recently to try to enhance my skills, but they’re still definitely a work in progress! I made this cake for a dinner party recently and despite the enormous mess I created in the kitchen, it turned out really yummy. Not to mention, it’s actually fairly “healthy” as far as cakes go which is always a plus. It was a big hit at the party so I’ll definitely be making this again.
- 2 packages Bob’s Red Mill gluten-free vanilla cake mix
- 4 ripe bananas, sliced
- 1 tsp vanilla
- 1 tsp cinnamon
- 6 eggs
- 1 cup water
- 1/2 cup mini semi sweet chocolate chips
- 3 tbsp canola oil
- 16 oz whipped cream cheese
- 1/4 cup light butter (I used Earth Balance spread)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup skim milk (or rice milk/almond milk)
Begin by making the cake batter. In your mixer, add the sliced bananas and mix on medium speed to allow them to mush together. Then add the eggs, vanilla, water and canola oil. Once combined, slowly add in the dry cake mix. Then add the chocolate chops and cinnamon. Once all mixed together, put the batter into two greased identical sized round cake pans with equal amounts of batter in each pan. Bake on 325 for about 40 minutes or until the cake is firm and lightly browned.
While the cake is baking, add the whipped cream cheese in the mixer with the light butter, vanilla and skim milk. Once mixed, slowly add in the powdered sugar and then add in the cinnamon.
When the cake is done baking allow it to cool. You will stack the two cakes, so you’ll want to take one of the cakes and cut off the top to create a flat top for the bottom layer. After you cut the top off, then you can frost the bottom layer. Frost generously on the top of the cake and then stack the other cake on top of it. Then you can frost the entire cake and top with some chocolate chips.