Gluten-Free Banana Cinnamon Roll Cake

Hi Bakers, This is a banana cake for cinnamon roll lovers! Lots of cream cheese butter icing top this sweet banana snack cake dotted with real cinnamon roll filling in bits throughout. Each forkful is a decadent taste sensation! You need this cake in your life! Enjoy ~Carolyn

Gluten-Free Banana Cinnamon Roll Cake

makes one 9”x13” cake

Cinnamon Swirl

4 Tablespoons  unsalted butter, extra softened

2/3 cup packed light  brown sugar
1 1/2 Tablespoon ground cinnamon

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 cup mashed ripe bananas

3/4 cup buttermilk

Frosting

1/2 cup butter, softened

8 ounces cream cheese, room temperature

1 teaspoon vanilla

2 cups powdered sugar

Preheat the oven to 350F. Grease or line a 9” 13” pan and set aside.

Mix cinnamon swirl ingredients in a small bowl and set aside.

In a medium-sized bowl, whisk dry ingredients together, and set this aside.

Cream the sugar and butter together until smooth and fluffy. About 3 minutes. Beat in the eggs. Add the bananas and combine for a minute or two. Add the buttermilk and mix until smooth. Scrape down the bowl as needed. Stir in the dry ingredients until just mixed. Pour the batter into the prepared pan. Sprinkle cinnamon swirl mixture evenly over the top. Using a small spoon or a butter knife, gently swirl the mixture into the batter There should be some pieces on top and some inside the batter. Bake for about 25 minutes or until a toothpick comes clean when inserted into the center of the cake. Cool for 10 minutes. Run a knife around the edge of the cake and cool completely.  Prepare the frosting once the cake has cooled. Combine all frosting ingredients in a medium-sized bowl and beat until smooth and fluffy.

Frost the top of the cake and decorate it with sprinkles or a dash of cinnamon. Enjoy!