Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 ripe bananas, mashed
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Brown Sugar Buttercream:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
Start by heating the oven to 350F 175C
Butter and flour two round cake pans that are 9 inches in diameter
Mix the baking soda, salt, and gluten-free flour together in a bowl using a whisk
Put away
Put the mashed bananas, melted butter, vegetable oil, sugar, eggs, and vanilla extract in another large bowl
Mix everything together well
Slowly add the dry ingredients to the banana mixture, mixing them in with the buttermilk every so often
Start with the dry ingredients and end with the buttermilk
Mix the batter well until its smooth
Spread the batter out evenly in the cake pans that have been prepared
Use a spatula to make the tops smooth
After the oven is hot, bake the cakes for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean
After taking the cakes out of the oven, let them cool for 10 minutes in the pans before moving them to a wire rack to cool all the way through
How to make the brown sugar buttercream: Softened butter and brown sugar should be mixed together in a bowl until the mixture is light and fluffy
Add the powdered sugar, milk, and vanilla extract one cup at a time while beating the frosting until it is smooth and well mixed
Put some brown sugar buttercream on top of one of the cakes after it has cooled down
Cover the first cake with the second cake
Cover the top and sides with the rest of the buttercream
Decorate your gluten-free banana cake with brown sugar buttercream however you like, and then serve it
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