Gluten Free Banana Cake with German Chocolate Frosting
What’s that one thing that you can’t resist eating from the bowl? Brownie batter? Cookie dough? I love German chocolate cake icing. The combination of coconut and pecans gets me every time. This Gluten Free Banana Cake with German Chocolate Frosting is proof that frosting really does equal happiness.
Bananas, pecans, coconut, and chocolate, that’s practically a line up of all the best things. Put them together and your have the ultimate irresistible cake.
You Can Have Your Cake & Eat it Too
Who said German chocolate cake frosting was only for German Chocolate Cake? The warm cinnamon in this banana cake pairs perfectly with the buttery pecans in the frosting. Those same pecans also bring texture and flavor to the cake itself.
The tropical lightly sweet coconut echoes the tropical bite of the naturally sweet banana. And because everything goes better with some form of chocolate this decadent cake also gets dressed in a fluffy coat of Dairy Free chocolate buttercream.
Gluten Free Banana Cake with German Chocolate Frosting is all about the perfect balance of flavors and textures. Tender cake with a pop of crunch. Pillowy soft butter cream. And that almost caramel like bite of the German chocolate frosting.
To help achieve the perfect texture and flavor of the buttercream I am using Valrhona cocoa powder. Because of its pure intense cocoa taste it adds depth to this buttercream. Likewise espresso powder also adds dimension.
Steps to Gluten Free Banana Cake with German Chocolate Frosting
Despite having three separate components this cake is easy and straight forward. I will walk you through the process of baking the cake, creating the German chocolate frosting, as well as the chocolate buttercream.
First, let’s start with the banana cake. As I recommend with all of my cakes, you want your ingredients to be at room temperature. This includes the Dairy Free butter and the eggs. It allows everything to be mixed together easily without over mixing. You want that tender bite and crumb to your cake.
Always allow your cake to completely cool before frosting. Especially with the two contrasting frostings on and in this cake.
When it comes to the German Chocolate frosting, egg yolks, Dairy Free butter, sugar, and Dairy Free evaporated milk are cooked until thickened. You will want to ensure you continually stir this mixture and keep the heat on medium-low. You want the combination to form almost a caramel, not scramble the eggs. Consistency is key.
The final component of this Gluten Free Banana Cake with German Chocolate Frosting is the cloud like chocolate buttercream. Once again, you want your ingredients at room temperature. Having your Dairy Free butter sit out will give you that must lick the spoon it’s so good texture.
Love cake as much as I do? Make sure you check out my recipe for Gluten Free Spiced Carrot Cake with Cream Cheese Frosting. Now let’s get baking!
Gluten Free Banana Cake with German Chocolate Frosting
Equipment
- Mixing Bowl
- 2 8" round cake pans
- saucepan
Ingredients
Gluten Free Banana Cake
- 2 1/3 cups Gluten Free flour
- 1 tbsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp kosher salt
- 3 ripe bananas large
- 1 1/3 cup sugar
- 3/4 cup Dairy free unsalted butter, room temp
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup pecans, chopped
Coconut-Pecan German Chocolate Topping
- 1 cup Dairy Free evaporated milk
- 1 cup brown sugar
- 1 tsp vanilla
- 1/2 cup Dairy Free unsalted butter
- 3 rgg yolks
- 2 cups pecans, chopped
- 1 cup coconut flakes
Dairy Free Chocolate Buttercream
- 1 1/2 cups Dairy Free butter, room temp
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup oat milk
- 1 tsp espresso powder
- 1 cup unsweetened cocoa powder
Instructions
Gluten Free Banana Cake
- Preheat oven to 375. Spray 2 8" round cake pans with nonstick baking spray.
- In a mixing bowl add sugar and eggs and mix until slightly frothy. Add bananas, vanilla, and butter. Mix to combine.
- Add the flour, salt, cinnamon, and baking powder and mix until just incorporated. Fold in the nuts.
- Divide the batter between the two cake pans. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.
Coconut-Pecan German Chocolate Cake Topping
- In a pot add the egg yolks, sugar, milk, and butter and stir to combine. Place pot over medium heat, continually stirring until the mixture has thickened.
- Once the sauce becomes really thick and begins to bubble add the vanilla.
- Set aside and allow to cool. Once cool stir in the pecans and coconut.
Dairy Free Chocolate Buttercream
- Add all of the ingredients to a bowl. Mix until light and fluffy and all of the ingredients are completely incorporated.
Cake Assembly
- Add half of the coconut pecan German chocolate filling to the top of the first cake.
- Stack the second cake on top and add remaining German chocolate filling to the top.
- Frost the sides of the cake with the chocolate buttercream. Enjoy!