Light banana cake
Cakes
Cake 2 cups (280 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend) 1 teaspoon xanthan gum (omit if your blend already contains it) 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt 5 tablespoons (70 g) unsalted butter, at room temperature 6 tablespoons (72 g) granulated sugar ¼ cup (55 g) packed light brown sugar 1 egg (60 g, out of shell) + 2 egg whites (60 g total) at room temperature, beaten 2 teaspoons pure vanilla extract 1 cup (200 g) mashed ripe bananas (about 2 medium-size bananas, peeled and mashed) ½ cup (120 g) light sour cream (not nonfat) Frosting 6 ounces light (⅓ less fat) cream cheese, at room temperature ¾ cup (86 g) confectioners’ sugar ⅛ teaspoon kosher salt Seeds from ½ vanilla bean (or 1 teaspoon pure vanilla extract)
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