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basic low FODMAP Buttermilk Banana Cake cooling on rack

Low FODMAP Buttermilk Banana Cake

This Low FODMAP Buttermilk Banana Cake is perfect as a basis for our Salted caramel Banana Cake, but turn to it anytime you need a sweet, moist banana cake.

Low FODMAP Serving Size Info: Makes two, 8-inch (20 cm) round cakes (12 servings) or one, 13 by 9-inch (33 cm by 23 cm) oblong cake (24 servings)

Course: Basic, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Makes: 24 servings
Calories: 160 kcal
Author: Dédé Wilson

Ingredients:

  • 1/3 cup (75 ml ) lactose-free whole milk, at room temperature
  • 1 teaspoon lemon juice
  • 1 3/4 cups (254 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
  • 1 ½ teaspoons baking powder; use gluten-free of following a gluten-free diet
  • 3/4 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into small pieces
  • 1 1/3 cups (269 g) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 3 medium-sized ultra-ripe bananas, fork mashed
  • 1/2 cup (50 g) lightly toasted pecans, cooled and chopped

Preparation:

  1. Position the rack in the middle of oven. Preheat oven to 350˚ F/180°C. Coat the insides of two 8-inch by 2-inch (20 cm by 5 cm) round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment paper; set aside
  2. Add the lemon juice to the milk in its measuring cup. Stir together and let sit until thickened, about 5 minutes. Meanwhile whisk together the flour, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.
  3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
  4. Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing.
  5. Lightly whisk together the mashed banana and soured milk. Add the flour mixture in four additions, alternating with the banana mixture and pecans. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans.

  6. Bake for about 30 to 35 minutes or until a toothpick shows a few moist crumbs clinging. The cake will have just begun to come away from the sides of the pan. Cool on rack for 10 minutes. Unmold, peel off parchment, and place directly on rack to cool completely. The cakes are now ready to fill and frost. Alternatively, place layers on cardboard rounds and double wrap in plastic wrap; store at room temperature if assembling within 24 hours or slip into zip-top bags and freeze for up to a month.

Notes:

Tips

  • For a 13 by 9-inch (33 cm by 23 cm) pan, proceed as follows: Coat the inside of a 13 by 9-inch (33 cm by 23 cm) pan with nonstick spray. If you want to unmold the cake at the end, line the bottom of the pan with parchment paper and spray parchment. Make the batter as directed and scrape into pan and level it gently. Bake for about 35 minutes or until a toothpick shows a few moist crumbs clinging. The cake will have just begun to come away from the sides of the pan. Cool on rack for 10 minutes, then unmold and peel off parchment, if this is your approach. Otherwise, let cake cool in pan. The cake can be left plain or can be frosted, in or out of the pan.
Nutrition Facts
Low FODMAP Buttermilk Banana Cake
Amount Per Serving
Calories 160 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 86mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.