When you’ve got a family with food allergies, finding recipes everyone can enjoy is a must. That’s why I’m always testing, tweaking, and adapting family favourites.
This one’s a winner: a moist, fluffy banana cake with dairy free cream cheese icing that’s also gluten-free and vegan-friendly. Perfect for lunchboxes, afternoon tea, or a sweet treat that disappears as quickly as it’s served.
Ingredients
For the Banana Cake
- 1 ½ cups self-raising flour (use gluten-free SR flour for GF)
- 1 teaspoon bi-carb soda
- ¾ cup caster sugar
- 3 large ripe bananas (or 4 medium), mashed until smooth
- ½ cup olive oil (or canola)
- 2 eggs (or 2 teaspoons MacKenzie egg replacer for an egg-free option)
For the Dairy Free Cream Cheese Icing
- ¾ tub Bio Cream Cheese (available in DF sections at Coles & Woolies)
- 1 cup pure icing sugar
- A dash of pure vanilla
- 1 teaspoon Nuttlex
Method
- Preheat oven to 150°C. Grease and line a cake pan or loaf tin.
- Sift the flour and bi-carb soda into a mixing bowl.
- Add caster sugar, mashed bananas, and oil.
- Stir in beaten eggs (or prepared egg replacer).
- Mix well, then pour into the prepared tin.
- Bake for 50 minutes at 150°C. The cake is ready when it shrinks slightly from the sides and springs back when pressed in the centre.
- Cool on a rack before icing.
Dairy Free Cream Cheese Icing
- Beat Bio Cream Cheese, icing sugar, vanilla, and Nuttlex until fluffy.
- Refrigerate briefly to firm.
- Spread generously over the cooled cake.
The icing stays soft but has that tangy cream cheese flavour we all love – without the dairy.
The Sweet Spot
This banana cake with dairy free cream cheese icing is quick, simple, and allergy-friendly. It proves that you don’t need gluten, dairy, or eggs to make a moist and delicious cake the whole family will love.
✨ Slice it, serve it, and watch it vanish.
PS: You can always serve this with a scoop of our delicious gluten-free ice cream from No Moo 4U Rockhampton for the ultimate treat.
