do you remember sara lee banana bread? it was frozen and it had amazing buttercream frosting that stuck to the paper wrapper? i have very fond memories of digging into that banana bread after school. whether the cake was still frozen or defrosted it was divine!
since the sara lee banana cake days are over, i had to find an alternative. this is my favorite of all the gluten free recipes. unfortunately, the gluten free boy hates banana bread. the thought of bananas in bread completely grosses him out. i feel the same about zucchini in bread but bananas are different. it seems more normal! whether simply dusted with powdered sugar or stacked up high in a cake, this banana bread works every time.
this recipe is from my friend cari. it is a perfect example of how a multitude of other ingredients in relation to the gluten free flour negates the often times “gritty” texture of gluten free baking. it is the best banana bread i have ever tasted!–thank you cari!
i use this recipe to make 8 layer banana cake, mini muffins, mini loaves, large loaves and regular size muffins. the finished product stays fresh for 4-5 days left outside of the refrigerator.
-pre-heat oven to 350
-mini muffins bake for 10-12 minutes
-standard muffins 15 -18 minutes
-mini loaves 25 minutes
-standard loaf 45-50 minutes
-8″ rounds to make 8 layer cake, depending on how thin you choose to make the layers. if thin (as in my picture above) the layers bake for 8-10 minutes
- 1 1/2 sticks unsalted butter, room temperature
- 4 ripe bananas, mashed
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon baking soda
- 2 cups gf flour blend-i use gf flour blend from gluten free pantry
- 1/8 teaspoon nutmeg –if desired
- 1/8 teaspoon cinnamon–if desired
- 3/4 cup mini chocolate chips (optional but divine!)
“sara lee like” white buttercream frosting:
- 1 stick unsalted butter, room temperature
- 5 tablespoons heavy cream
- 4 cups powdered sugar
- 2 tablespoons vanilla extract-in a mixing bowl with a whisk attachment cream the butter, slowly add cream and sugar alternating until creamy and thick.
-add vanilla. the frosting should be smooth and silky.