This gluten free banana cake is a one bowl recipe that only takes about 10 minutes of prep! With a light, moist and fluffy texture, the perfect banana flavor with hints of cinnamon and finished off with a simple chocolate cream cheese frosting.
I am on a major cake kick. I have over 10 other gluten free cake recipes on my list and will be spending the next several months testing and perfecting and share all of them!
First up, this gluten free banana cake. It’s not like banana bread which is pretty dense. This cake is light, fluffy, moist but still has the perfect banana flavor. With hints of cinnamon and a bit of chocolate from the frosting. Ohmygosh so good and even dairy free!
This recipe makes the perfect amount if you’re feeding a small group or just want something sweet to enjoy throughout the week! Before we get started, just make sure your bananas are ripe.
They should be brown and spotty which means they’re naturally sweet since this recipe doesn’t have a ton of added sugar. Just the right amount! If you love this recipe, try my banana bread cookies next!
How to make gluten free banana cake
Preheat the oven to 350 degrees Fahrenheit. Spray and line the bottom of an 8×8 baking pan and set aside. Spraying and lining will ensure the cake slides right out when it’s done baking.
Add the bananas to your blender and puree. Measure out 1 cup worth in a measuring cup.
For some reason, even if the banana hits the 1 cup mark on your blender, actually measure out 1 cup in a proper measuring cup, mine never end up the same! Go by what your measuring cup says, not your blender.
Also, be sure to actually puree the banana, don’t mash it! Pureeing will give the cake a light, fluffy and airy texture whereas mashing the banana can make it dense and gummy.
Add the pureed banana to a large bowl with all wet ingredients. Beat with an electric mixer.
Add in the dry ingredients, making sure to spoon and level the flour. Beat just until combined.
Transfer to your pan and bake for 28-32 minutes or until a toothpick comes out clean.
Let cool in the pan for about 15 minutes, then flip onto a cooling rack, peel off the parchment paper on the bottom and let cool completely. If you want to speed up the process, stick it in the fridge for about 90 minutes.
Ingredient swaps & variations
SUGAR. You can use any kind of granulated sugar you want in this recipe, such as coconut for a refined sugar free option.
I used half white, half light brown, but if you use coconut keep in mind the color of the cake will be darker.
OIL. You can use any kind of neutral flavored oil here. Vegetable, refined avocado, refined coconut oil (melted) or even swap for butter. Butter will yield a slightly denser texture, but will add a really nice flavor.
FLOUR. You only need gluten free all purpose flour for this recipe. I used the Bob’s Red Mill 1:1 Baking Flour, which I recommend.
If you use a different blend, just make sure it has xanthan gum! I do not recommend oat, almond, coconut or other alternative flours here.
MILK. I used almond milk because that is what I usually have on hand, but any kind of milk works, either dairy or non-dairy.
Can I make it vegan?
I haven’t tested this recipe with any sort of egg replacer so I’m not sure how it would turn out! I would be inclined to use either more banana or a store bought egg replacer.
Flax eggs aren’t great because they don’t provide any rise to the cake, which you need for the fluffy texture. You can instead try my vegan and gluten free banana cake.
However, this cake is naturally dairy free, just use dairy free butter and cream cheese for the frosting.
Does it keep?
Once prepared and frosted, this gluten free banana cake will store for about 3-5 days at room temperature. I like to store it in a glass container with the lid very slightly ajar.
Because the frosting contains cream cheese and butter, it can get a bit too moist if left in a completely air tight container. You can also store it in the fridge, but the cake will get a bit firm so keep that in mind.
Other cake recipes to try!
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Gluten Free Banana Cake
by: claire cary
- 1 cup pureed banana about 2-3 very ripe large bananas
- ¼ cup + 2 tbsp oil I use avocado, any neutral oil works
- ⅔ cup granulated sugar I like half light brown half white, but any kind works!
- 2 large eggs room temperature
- ½ cup non-dairy milk I used almond, any kind works
- 2 tsp vanilla extract
- 2 cups gluten free all purpose flour I used Bob's Red Mill 1:1
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp cinnamon
- ½ tsp salt
Cream Cheese Frosting
- 4 ounces plain cream cheese room temperature
- ¼ cup butter room temperature
- 2-3 cups powdered sugar
- ¼ cup cocoa powder* see notes
- 2 tsp vanilla extract
- 1-2 tbsp milk as needed
- small pinch salt
- Preheat the oven to 350 degrees Fahrenheit.
- Spray and line the bottom of an 8×8 baking pan and set aside.
- Add the bananas to your blender and puree. Measure out 1 cup worth in a measuring cup. For some reason, even if the banana hits the 1 cup mark on your blender, actually measure out 1 cup in a proper measuring cup, mine never end up the same! Go by what your measuring cup says, not your blender.
- Add the pureed banana to a large bowl with all wet ingredients. Beat with an electric mixer.
- Add in the dry ingredients, making sure to spoon and level the flour. Beat just until combined.
- Transfer to your pan and bake for 28-32 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 15 minutes, then flip onto a cooling rack, peel off the parchment paper on the bottom and let cool completely. If you want to speed up the process, stick it in the fridge for about 90 minutes.
- To make the frosting, beat together the room temperature butter and cream cheese for about 30 seconds. Beat in the cocoa and powdered sugar until smooth. Beat in the vanilla, salt and milk if needed to thin.
- Once the cake has cooled, add the frosting and serve. You can slice from anywhere between 9-16 slices.
Can this be made as cupcakes?
Claire Cary says
Yes! Not sure what the exact bake time would be, but I’d start checking around the 16 minute mark. Should make about a dozen.
Beautiful recipe! I made this yesterday with a few alterations and absolutely love it. Writing it down in my little cookbook now. Swapped out half of the gluten free flour for almond meal/flour. Used Stevia/erythritol blend for the sugar (40g to be exact, my mix is quite sweet!), and used canned coconut milk in the place of milk and oil (given the almond meal also adds fat!). Probably not quite as fluffy as your cake but still beautifully light and moist. So pleased I found your recipe!!! 🙏🏼💕🍰🌈
Claire Cary says
Delicious! So glad those subs worked well for you, thanks Heidi!
Yvonne deCespedes says
This recipe sounds delicious! I have a question though….can I use regular milk instead of almond milk?
I look forward to making this!
Claire Cary says
I don’t have a mixer, so did this by hand, smushed about 1/2 banana because I like some chunks and added about 1/2 bag of Sharffen Berger chocolate chunks. Baked for 28 minutes in my cast iron skillet (love parchment paper) and it is delicious!
Claire Cary says
Love the idea of making this in a skillet! So happy you enjoyed it, thanks Cat!