Gluten Free Banana Snack Cake

Ingredients

• ¾ cup almond meal
• ½ cup oat flour (see Note, certified gluten-free, if necessary)
• ¼ cup tapioca starch
• ¼ cup sugar
• 1½ teaspoons baking powder (certified gluten-free, if necessary)
• ¾ teaspoon kosher salt
• 3 eggs, at room temperature
• ¼ cup vegetable or canola oil
• ½ cup milk, at room temperature
• 3 very ripe bananas, mashed
• For the frosting:
• 4 oz. cream cheese, at room temperature (I used light)
• ½ cup plain Greek yogurt (I used nonfat)
• 2 teaspoons vanilla extract
• 2 Tablespoons powdered sugar

Instructions

1. For the cake:
2. Preheat oven to 350°F. Spray a 9-inch cake pan with cooking spray or mist with oil, and line the bottom with parchment paper.
3. In a large bowl, whisk together the almond meal, oat flour, tapioca starch, sugar, baking powder, and salt until thoroughly combined.
4. In a medium bowl, whisk together the eggs, oil, and milk.
5. Add the wet ingredients to the dry ingredients and fold gently to combine.
6. Stir in the mashed bananas.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until slightly browned and firm to the touch.
8. Let cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
9. Frost with Greek yogurt cream cheese frosting.
10. For the frosting:
11. Combine all of the ingredients in a medium bowl and beat with an electric mixer until thoroughly combined and smooth.
12. Note: Oat flour was made by grinding oats in a food processor or blender until a powder. If any large pieces remain, they can be sifted out.

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