Moist, flavorful gluten-free banana cake topped with a sweet light white chocolate whipped cream.
I’ve mentioned it before, but when I bake gluten-free treats, I tend to steer towards those that are lower maintenance on the ingredient spectrum. I don’t like to keep stock of a ton of different flours because I can’t use them fast enough. Almond meal/flour, though, is pretty versatile. I’ve used it in a few different recipes. It’s even used in macarons. If I was smart, I’d use it more often in savory cooking as well (think veggie burgers, meatloaf, etc.).
Anyway, this cake is right there in the simple ingredient list. Just almond meal and other ingredients most bakers regularly have stocked in their pantries. The best part? It was seriously good. Matt almost always turns his head at gluten-free desserts but went for seconds (maybe thirds?).
And let’s take a minute to talk about the white chocolate whipped cream. If you love white chocolate you will go crazy over it. If you don’t, like me, just trust me and put this whipped cream on your cake. It is the perfect flavor compliment. Just so, so good.
I served this cake to a friend who doesn’t eat much gluten anymore. It was a few days after her birthday so I knew there had to be a dessert to celebrate. Seriously, when you have friends that cook dinner for you right before AND after your baby is born, you make them birthday cake. End of story!
- White Chocolate Whipped Cream
- 115g good quality white chocolate, finely chopped
- 177 milliliters / 6 fluid ounces (3/4 cup) heavy whipping cream
- 44 milliliters (3 tablespoons) water
- ½g (1/8 teaspoon) salt
- Cinnamon for topping (optional)
- Gluten-Free Banana Cake
- 411g (~1⅓ cups / 4 medium) ripe bananas, mashed
- 250g (~5 large) whole eggs at room temperature
- 235g (~1 cup packed) light brown sugar
- 5 milliliters / 1 teaspoon vanilla extract
- 250g (~2½ cups) almond meal or flour
- 6g (1 ¼ teaspoons) baking powder
- 3g (1/2 teaspoon baking soda)
- 2g (1 teaspoon) ground cinnamon
- 3g (½ teaspoon) salt
- 1g (½ teaspoon) ground nutmeg
- Start the whipped cream
- Place chocolate in the large bowl of an electric mixer
- In a small pot, bring the cream and water to a low rolling boil in a saucepan and immediately pour over the chocolate; let stand for 30 seconds and then stir well
- Let stand for 10 minutes and then whisk until mixture is smooth; whisk in salt
- Cover bowl and chill in refrigerator for three hours or overnight
- Make the cake
- Pre-heat oven to 350 degrees
- Grease a 9-inch round cake pan and line bottom with parchment paper; grease top of parchment paper as well; set aside
- In a large bowl, whisk together bananas, eggs, brown sugar, and vanilla
- In a separate large bowl, whisk together remaining ingredients
- Whisk dry ingredients into wet but do not overmix
- Pour the batter into prepared pan and bake for 50 –60 minutes or until a knife comes out clean from center
- Let the cake cool for ten to fifteen minutes before carefully removing from pan and placing on wire rack
- Allow cake to cool completely
- Finish making whipped cream
- Once mixture is completely chilled, use whisk attachment of mixer and beat on high speed for about three minutes or just until stiff peaks begin form, do not overbeat
- Spread over the cooled cake immediately; sprinkle with cinnamon if desired
- Keep cake in refrigerator until about a half our prior to serving; best enjoyed day of making