Low FODMAP Frosted Banana Cake

Low FODMAP Frosted Banana Cake is a deliciously moist, gluten-free, gum-free dessert featuring vanilla, cinnamon, and a cream cheese frosting.

I feel like it’s been a while since I posted a sweet recipe. I love baking, but haven’t been doing as much lately. A lot of people seemed to do more baking during quarantine, but I seemed to go the opposite direction. Whenever I bake something, I’m trying to think of how to share on my blog or how to take photos of it. I can’t just cook and bake for fun anymore. So instead, I’ve been exploring other ways of spending my downtime. One example is digital art. I’ve been teaching myself how to use Procreate with the iPad. It’s been really enjoyable to create something without any purpose other than to just create. This weekend I was feeling in a spring mood and made this cherry blossom art just for fun.

What I’m Reading

Of course, I’m always reading books, but even my reading was down last year. I’m not sure exactly why except – oh I don’t know, maybe the collective trauma that is the pandemic… But I have read some really good books this past year, so I will share some of my favorite pandemic reads over the next few blog posts. Here are my first three book recommendations, which I all gave five stars. I really enjoyed the structure of Homegoing by Yaa Gyasi. The book begins in Ghana in the 18th century, with each chapter detailing the story of the next generation of descendants of two sisters. One branch of descendants remain in Africa, while the other branch end up in America. It was such a rich, eye-opening tale of these parallel stories. The Great Alone by Kristin Hannah is about a family trying to survive the rugged and dangerous wilderness of Alaska. Hannah is hands-down one of my favorite authors and I highly recommend any of her books, but this one is my favorite of hers so far. Finally, Furiously Happy: A Funny Book About Horrible Things by Jenny Lawson was the levity I needed for 2020. Deeply relatable and hilarious, this book will make you laugh out loud at every turn of the page. (Affiliate links: as an Amazon Associate, I earn from qualifying purchases.)

The Recipe

So anyway, back to the recipe. I’ve been working on this recipe for a while. I seem to always have just one overripe banana left at the end of the week, so I made up this recipe to use the lone banana. A ripe common banana is high in FODMAPs, but a low-FODMAP serving size is 1/3 banana. Each piece of cake has 1/12 of a banana, so it should be tolerable to most people with IBS. Using my gluten-free flour blend also helps reduce the overall amount of FODMAPs in this recipe.

Cream cheese frosting is the absolute best topping for this cake. Who doesn’t love cream cheese frosting? Cream cheese is actually low-FODMAP in a reasonable serving size of 2 tablespoons. For each piece of cake, the serving size of cream cheese actually falls below that serving size. (4 oz. of cream cheese is about 1/2 cup or 8 tablespoons, 12 pieces of cake means each piece has about 2/3 of a tablespoon cream cheese.) However, if you are really sensitive to lactose, you can use lactose-free cream cheese, such as from Green Valley Organics.

I hope you enjoy this Low FODMAP Frosted Banana Cake as much as my husband and I do! It’s excellent for dessert, or with a cup of coffee or tea as a morning snack.

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Low FODMAP Banana Cake with Cream Cheese Frosting

A deliciously moist, gluten-free, gum-free dessert featuring vanilla, cinnamon, and a cream cheese frosting.

Course Dessert

Cuisine American

Keyword banana, cake, cream cheese, frosting, gluten-free, gum-free, low-fodmap

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 12 pieces

Ingredients

Cake:

• 1/3 cup milk (lactose-free if needed)
• 1 teaspoon lemon juice
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 large ripe banana, mashed
• 1 teaspoon vanilla
• 1 2/3 cup Dianne’s Gluten-Free Flour Blend (8 oz)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Frosting:

• 4 oz. cream cheese, softened (lactose-free if needed)
• 2 2/3 tablespoons unsalted butter, softened (the remainder of the stick of the butter used for making the cake)
• 1/2 teaspoon vanilla extract
• 1 1/2 cup confectioners’ sugar

Instructions

• Preheat oven to 325 degrees F. Coat a 9” square baking pan with cooking spray. (An 8” square pan may be used instead – see note on baking time.)
• In a small bowl or liquid measuring cup, combine the milk and lemon juice. Stir and let sit to make a buttermilk substitute.
• In a large mixing bowl, beat the 1/3 cup butter, granulated sugar, and brown sugar until creamy. Beat in the eggs, mashed banana, and vanilla, scraping down the sides of the bowl. Beat in the milk and lemon juice mixture. Add the flour blend, baking soda, baking powder, cinnamon, and salt. Beat until smooth and evenly combined.
• Pour into prepared baking pan. Bake 30 to 35 minutes, or until the top of the middle springs back when lightly touched. (If using an 8” square pan, bake 40 to 45 minutes.)
• Cool completely on a cooling rack before frosting.
• For the frosting, beat the 2 2/3 tablespoon butter with the cream cheese and vanilla until evenly blended. Add the confectioners’ sugar and beat until smooth. Spread evenly over top of cooled cake.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.