Banana Chocolate Cake with Fluffy White Fosting

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A gluten-free cake recipe. This was easy enough to make with my 3 year old. Flavors mostly hid the buckwheat taste, although if I do it again I’ll add more chocolate, bananas, and vanilla to the cake batter, plus maybe an additional flavor of some kind.

Serves: 8

Preparation time:
Cooking time:


1/2 cup unsalted butter, softened
1 1/2 cups dark brown sugar
2 eggs
1 cup overripe bananas
2 cups buckwheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla

1 cup white sugar
1/3 cup water
1/4 teaspoon creme of tartar
3 egg whites
1 teaspoon vanilla


Preheat oven to 350 degrees

Cream the sugar and butter in a stand mixer with the paddle attachment until light and smooth.

Add eggs one at time with the mixer running, giving time for each to incorporate.

Mash the bananas with a fork, set aside.

Sift dry ingredients together, then slowly add to the batter with the mixer running, alternately adding the bananas. When everything is mixed in, add

Pour into two greased, 9-inch cake pans and bake for 35 minutes or so. While you’re waiting, clean out your stand mixer and make the fluffy white frosting.

Mix the sugar, water, and creme of tartar and then heat over medium high heat, stirring occasionally, until the sugar dissolves and the mixture starts to boil. Remove from heat, or reduce heat to super-low if you haven’t started the egg whites yet.

While that’s on the stove, place 3 egg whites and the vanilla into your stand mixer with the whisk attachment and mix like crazy. When you get soft peaks, start slowly pouring in the sugar mixture with the mixer running. When you get stiff peaks, you’re ready. This frosting is basically marshmallow so it can wait a bit while your cakes cool. To my taste, 1 teaspoon of vanilla was a bit much for this and when I do it next time I’ll likely reduce the amount.

I split the cakes and made a four layer cake, but you don’t have to.


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