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Gluten Free Banana Cake with Cream Cheese Icing Recipe

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This recipe for Gluten Free Banana Cake with Cream Cheese Icing, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


1/2 c. butter, softened room temperature
1-1/2 c. sugar
2 extra-large eggs, beaten
2 c. Gluten Free all-purpose flour, sifted
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. milk
1/4 tsp. vanilla
3/4 tsp. baking soda (to be added to pureed bananas)
3 very ripe bananas, sliced and pureed in a blender

Cream Cheese Frosting:
1/2 stick butter, softened room temperature
1 package (8 oz.) cream cheese, softened room temperature
1 box (16 oz.) powdered sugar
2 tsp. vanilla extract

Preheat oven to 350. Grease and flour a 9"x13" baking pan or 2 - 9" layer cake pans.

In mixer bowl, cream butter, sugar and eggs.
Sift flour several times, then add the salt and baking powder to the flour.
To the creamed butter-sugar mixture, add the milk and flour, alternating - beginning and ending with the flour.
In a blender, pureed sliced bananas and baking soda.
Add vanilla and pureed bananas to cake batter; mixing until well blended.
Pour batter into prepared 9"x13" baking pan.
Bake in 350 oven for 35-40 minutes.

Cream Cheese Frosting:
In small mixer bowl, combine cream cheese and butter; cream until smooth.
Add sugar and vanilla; blend well.
Spread on cooled cake.

Store in refrigerator.




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