Is it just me or do your bananas go bad at an alarmingly fast rate too?! I mean, it seems like I can’t keep bananas around in my house and no, it’s not because my family eats all of them. Lol. I did hear that if you individually plastic wrap the top of each banana, they will last significantly longer. But who has time for that?! Plus, then you won’t have a huge bunch of overly-ripe bananas to make my Vanilla-Infused Banana Cake with! And trust me, you don’t want to miss out on this cake!
I originally made this for Valentine’s Day this past year, but it has quickly become a family favorite and is now a staple in my house. [The pic below is my St. Patty's version.] I literally eat it for breakfast and dessert and feel great about my decision every time! Healthy and delicious, the Cream Cheese Frosting is the perfect addition and is surprisingly healthy as well, especially if you substitute the powdered sugar for powdered Monk Fruit or Erythritol (or whatever sugar-substitute you love). And to think, I never knew I liked Cream Cheese Frosting [before trying this one]. Man, was I missing out!
- 2 cups mashed, very ripe Bananas
- 1 ½ cups Gluten-free Flour (Cassava Flour is another great alternative here)
- ½ cup Coconut Flour
- ¼ cup Ground Flaxseed
- ¼ Sweetener of choice (WholeEarth Baking Blend is one of my go-to’s; Agave, Maple Syrup, etc. works great here too)
- 2 TB. Elmhurst Oatmilk
- 4 large Eggs
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 2 tsp Vanilla Extract
- 1 tsp Sea Salt
- Beet Powder, optional (for the red color, but an all-natural food coloring works here too)
- 1/3 cup Powdered Sugar (or powdered Erythritol to make it sugar-free)
- 1 Tb. Stevia Simple Syrup, optional (if you want it sweeter)
- 2 tsp. Vanilla Extract
- A few drops all-natural Food Coloring, optional (if you’re going for a colored frosting here)
For the Cake:
- Preheat oven to 400 degrees.
- Coat a 9x11 pan with Coconut Oil [spray] and set aside.*
- Simply mix all the ingredients together so they are well incorporated and bake for approximately 25 minutes.
- If you want to get fancy, you can measure the dry and wet ingredients separately and then add them, but with this recipe, you really don’t need to!
For the Frosting:
- Simply beat it all together with an electric handmixer, and you’re good to go!
- Just make sure the cake cools before you try and frost it! I initially made that mistake and had melted frosting run down the side ??????????
- *I used 2 separate pans so I could make 2 different sized hearts (when originally making this for Valentine’s Day, with the batter measuring about 1 1/2 inches thick), but work with what you have!
- In my latest version, I added blueberries. It turned out great! Chocolate chips would be a great addition too!