Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, gluten free banana sheet cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tender and moist gluten free banana cake that's made easily in one bowl with a rice flour blend, and a sweet cream cheese frosting. There's even a lighter option if you're counting calories! This banana cake is softer and more tender than my recipe for the perfect one bowl gluten free banana bread. This gluten free banana cake is ideal for using up those over-ripe bananas.

Gluten free banana sheet cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Gluten free banana sheet cake is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook gluten free banana sheet cake using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Gluten free banana sheet cake:

1. Take 1 cup gluten free flour
2. Make ready 2 tbsp Gluten free flour
3. Take 2 tsp baking powder
4. Take 1/2 tsp baking soda
5. Take 1 tbsp Maple syrup
6. Take 1/2 cup chocolate chips
7. Make ready 4 very ripe bananas
8. Get 1 tsp vanilla extract
9. Prepare 1 pinch salt
10. Make ready 1 egg

It was the favorite cake in our house for years until I started making carrot cake. Then, everyone wanted carrot cake for their birthday, and soon they forgot about the loved banana cake. Gluten Free Banana Cake - With Lighter Option! Gluten free Banana Cake with Cinnamon Cream Cheese FrostingDelicious Everyday.

Instructions to make Gluten free banana sheet cake:

1. Preheat oven 350°. Beat bananas and egg together. Add vanilla, maple syrup, and salt. Beat again until smooth
2. Add flour, baking soda, and baking powder. Blend together with the banana mixture. Add chocolate chips.
3. Grease a 17 x 11 cookie sheet. Add cake mixture and spread evenly
4. Bake for 10-15 min. Cut into squares once it's cooled. Store in airtight container in fridge.

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