You’ve just discovered a delicious recipe for a light and fluffy gluten free banana cake with a rich and sweet cream cheese frosting, yum! Mix in your favourite nuts or Noshu Choc Chips to add a little extra bling!
MAKES: 1 x 6inch (15cm) round cake or 20cm square slab cake
You will need
20cm x 20cm square brownie tin or a 6 inch round tin (baking times may vary)
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix + Frosting
1 packet Noshu 95% Sugar Free White Choc Baking Chips
For the cake
50 g softened butter
130 g almond meal
2 large eggs
2 medium over-ripe bananas, mashed (about 230 g)
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
25 g pea protein powder
1 tsp cinnamon
Or, for a non-dairy cake option replace butter with:
60 g cold Nuttelex
For the frosting
1 packet Noshu 98% Sugar Free Vanilla Frosting Mix
150 g cream cheese
75 g Noshu 95% Sugar Free White Choc Baking Chips
Walnuts or other nuts of choice
Preheat oven to 165°C (155°C fan forced). Grease and line your 20cm x 20cm square brownie tin (or a 6 inch round tin) with baking paper.
In a large mixing bowl beat together your butter and half the almond meal for 3 minutes until fluffy. Add 1 egg and beat for a further 2 minutes, then add the second egg and beat for 1 more minute.
Add in the mashed bananas and mix for 1 minute, it’s okay if the batter looks split at this point it will come back together. Scrape down the sides of the bowl, then add in the rest of the almond meal, vanilla cupcake mix, protein powder and cinnamon, then mix for 1 more minute until fully combined and fluffy. Pour batter into the baking tin.
Place in preheated oven. If baking in a square brownie tin, check with a skewer at 30 minutes to see if cake is cooked through. If baking in a 6 inch round tin, check at 35 minutes.
If your cake is not fully cooked through (with the skewer coming out clean), bake for another 5–10 minutes but keep an eye on it. You’ll know your cake is ready when it has risen, is golden brown, and a skewer inserted comes out clean.
Allow cake to cool fully on a wire cooling rack before decorating.
In a medium mixing bowl beat cream cheese for 2 minutes with an electric mixer. Slowly add in the Noshu Vanilla Frosting mix while mixing on low. Once fully added, beat for a further 4 minutes until light and fluffy. Spread over cooled cake and decorate with Noshu White Choc Baking Chips, walnuts or any other decorations you like.
Best served fresh at room temperature but store chilled (or frozen) in an airtight container or wrapped in glad wrap.