Gluten Free Banana Cake W/ Sugar Free Cream Cheese Frosting Recipe

This tantalizing gluten free banana cake marries natural sweetness with alternative ingredients for a guilt free dessert that aligns with health and wellness goals. Each bite marries tender cake with creamy sugar free cream cheese frosting delivering a remarkably moist and satisfying treat ideal for those pursuing fitness and weight loss.

I love creating healthy treats that still taste amazing and this Gluten Free Banana Cake with Sugar Free Cream Cheese Frosting is one of my favorites. I made it with 1 1/2 cups gluten free all-purpose flour, 1 teaspoon xanthan gum, 1 teaspoon baking soda, and a pinch of salt.

I used 2 large eggs at room temp along with 1/2 cup granulated sugar substitute and 1/3 cup melted unsalted butter to give the cake a rich texture. Adding 1 teaspoon vanilla extract, 1/2 cup unsweetened almond milk and 1 cup mashed ripe bananas really boosts its nutritional value making it a lighter option for dessert.

For the frosting, 8 oz sugar free cream cheese and 1/4 cup unsalted butter are blended with 1/4 cup powdered sugar substitute, 1/2 teaspoon vanilla extract and a pinch of salt to seal the deal. Its a simple recipe that keeps you on track with your gluten free and sugar free eating goals.

Why I Like this Recipe

I like this recipe because it’s really straightforward to put together—you don’t need a bunch of expensive or hard to find ingredients. I like that it’s gluten-free and uses sugar substitutes so it fits better with a healthier way of eating. I love how the ripe bananas make the cake super moist and add natural sweetness, and the sugar free cream cheese frosting gives it a rich, tangy finish. Lastly, I like that it isn’t too fussy to make, which means I can whip it up even on a busy day.

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Ingredients

• Bananas: they add natural sweetness and moisture while giving some healthy fiber benefits.
• Gluten free all-purpose flour: keeps the recipe allergen friendly, creates a soft cake texture.
• Eggs: provide protein and help bind the ingredients together improving structure.
• Unsweetened almond milk: a light dairy free option that makes the cake moist and tender.
• Sugar substitute: like erythritol, gives the cake its sweet taste without blood sugar spikes.
• Sugar free cream cheese: makes a tangy, rich frosting with a smooth and creamy finish.

Ingredient Quantities

• 1 1/2 cups gluten free all-purpose flour
• 1 teaspoon xanthan gum (if your flour blend doesn’t already have it)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temp
• 1/2 cup granulated sugar substitute (like erythritol)
• 1/3 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 8 oz sugar free cream cheese, softened (for the frosting)
• 1/4 cup unsalted butter, softened (for the frosting)
• 1/4 cup powdered sugar substitute (powdered erythritol works great)
• 1/2 teaspoon vanilla extract (for the frosting)
• A pinch of salt (for the frosting)

How to Make this

1. Preheat your oven to 350°F and grease your cake pan.

2. In a large bowl, mix together 1 1/2 cups gluten free all-purpose flour, 1 teaspoon xanthan gum, 1 teaspoon baking soda, and 1/4 teaspoon salt until it’s well combined.

3. In another bowl, beat 2 large eggs with 1/2 cup granulated sugar substitute, 1/3 cup melted unsalted butter and 1 teaspoon vanilla extract until the mixture looks smooth.

4. Stir in 1/2 cup unsweetened almond milk and 1 cup mashed ripe bananas to your wet mix.

5. Slowly pour the dry ingredients into the wet ingredients and stir until just combined; do not overmix.

6. Pour the batter into the prepared pan and spread it out evenly.

7. Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean; let the cake cool completely in the pan.

8. Meanwhile, for the frosting, beat together 8 oz sugar free cream cheese, 1/4 cup softened unsalted butter, 1/4 cup powdered sugar substitute, 1/2 teaspoon vanilla extract and a pinch of salt in a medium bowl.

9. Once the cake is completely cooled, remove it from the pan and place it on a serving dish.

10. Spread the sugar free cream cheese frosting evenly over the cake and enjoy!

Equipment Needed

1. Preheated Oven – you gotta preheat it to 350°F so the cake bakes evenly.
2. Greaseable Cake Pan – you’ll need one to hold the batter and ensure easy removal later.
3. Large Mixing Bowl – use this for combining all the dry ingredients together.
4. Another Mixing Bowl – grab a separate bowl for beating the eggs with sugar substitute, melted butter, and vanilla.
5. Whisk or Hand Mixer – essential for beating the wet ingredients until smooth.
6. Measuring Cups and Spoons – make sure all your ingredients are measured correctly.
7. Spatula – use this to gently stir the mixtures so you don’t overmix the batter.
8. Toothpick – this will help you check if the cake is done by testing the center.
9. Medium Mixing Bowl – needed for mixing up the cream cheese frosting ingredients.
10. Cooling Rack or a Clean Surface – allow the cake to cool completely after baking.
11. Serving Dish – for when you’re ready to place the finished, frosted cake on display.

FAQ

Gluten Free Banana Cake W/ Sugar Free Cream Cheese Frosting Recipe Substitutions and Variations

• If you don’t have xanthan gum, you can use guar gum in equal amounts since it’s pretty similar in action.
• If you’re out of erythritol for the granulated sugar substitute, you might try using stevia or monk fruit sweetener but you may need to adjust the amount cause they are way sweeter.
• If you don’t have unsweetened almond milk, you can swap it for unsweetened coconut milk or any other nut milk, just keep an eye on the flavor.
• If you’re finding it hard to get powdered erythritol, you can blitz your granulated substitute in a blender until you get a fine powder.

Pro Tips

1. Make sure all your ingredients are at room temp before you start. It really makes a difference in how well the batter comes together and helps avoid any weird texture issues in the final cake.
2. Don’t overmix the batter when combining the dry and wet ingredients. Overmixing can ruin the texture of your cake and lead to a denser, less fluffy result.
3. Only use really ripe bananas since they add a lot of natural sweetness and moisture. If the bananas arent ripe enough, your cake might fall a bit flat and lose some flavor.
4. Let your cake cool completely in the pan before taking it out to frost. This helps the cake firm up so the cream cheese frosting doesnt slide off when you spread it.