The banana cake with rice flour is a soft and fragrant dessert to enjoy both at breakfast and as a snack. This cake can be enriched with chopped nuts or chocolate chips, and it is perfect for using up overripe bananas.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 3.5 oz sugar
- 1.5 cups gluten-free rice flour
- 0.4 cups gluten-free potato starch
- 5.3 oz whipping cream, 35% fat (lactose-free with less than 0.01% lactose or plant-based)
- 1 banana (mashed)
- 1 banana (sliced)
- 1 tsp gluten-free powdered sugar
- 1 tbsp sunflower oil
- 1 pinch ground cinnamon
- 1.5 tsp gluten-free baking powder
Tools
- 1 Mixer Electric or stand mixer
- 1 Pan – 9-inch springform pan
Procedure
Beat the eggs with sugar and cinnamon.
When the mixture is foamy, slowly add the cream while continuing to beat.
Mash one banana with a fork.
Gradually add the sifted flour with starch and baking powder.
Gently mix with a spatula using an upward motion to not deflate the mixture.
Finally, add the banana puree and gently combine.
Pour the mixture into a previously oiled and floured 9-inch pan with rice flour.
Decorate the cake surface with banana slices.
Bake in a preheated static oven at 340°F for about 40 minutes.
Remove from the oven and let cool before removing from the pan.
Place on a serving plate and decorate with powdered sugar.
WARNING: check the Italian Celiac Association guide and read the ingredients carefully to ensure they are gluten-free
Tips
It can be stored for 3-4 days at room temperature.
It can be stored for 3-4 days at room temperature.
It can be stored for 3-4 days at room temperature.
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