Ingredients
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Instructions
- Preheat the oven to 350°F and line an 9”x9” square baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
- In a large mixing bowl, whisk together the 1 ¼ cups very ripe mashed banana, ⅓ cup avocado oil, ½ cup light brown sugar, ⅓ cup pure maple syrup, ⅔ cup milk, 2 large eggs and 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together the 2 cups gluten free all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon cinnamon and ⅛ teaspoon Kosher salt.
- Add the dry ingredients to the liquid ingredients and whisk until a batter forms.
- Pour the batter into the prepared cake pan. Bake in the center rack of the oven for 35-40 minutes or until internal temperature is 200-210°F.
- Let cool for 20 minutes in the pan before using the parchment paper overhang to transfer the cake onto a cooling rack to cool completely.
- In a bowl of a stand mixer fitted with a paddle attachment or in a bowl with a handheld electric mixer, beat together the ¼ cup unsalted butter and 4 ounces cream cheese until fluffy, about 1-2 minutes. Scrape down the sides of the bowl halfway through to ensure everything is well incorporated.
- Add the 2 tablespoons pure maple syrup and ½ teaspoon vanilla extract and mix for 1 minute.
- With the mixer on low speed, add the 2 cups powdered sugar 1 cup at a time.
- Spread the frosting over the cooled banana cake. If desired, drizzle on caramel syrup and use a knife to create swirls.
- Cut into squares and enjoy!