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This gluten-free banana cake recipe is light, fluffy, and has the perfect balance of banana flavor that will make everyone want more.
When it comes to deciding what to do with ripe bananas sitting on the counter, don't let your first option be the trash. Those seemingly ugly bananas are perfect for baking up a batch of this gluten-free banana cake. Never had banana snack cake before? It's the lighter, fluffier, but oh-so-delicious version of banana bread. Plus, it gets bonus points for deliciousness because it gets topped with a creamy and delicious cream cheese frosting. It's one of those desserts that's hard to resist. No one will even know it's gluten-free.
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Don't throw out those ripe bananas.
When it comes to using up ripe bananas, I know the urge to make some banana bread can be intense. Trust me, though, those bananas are begging to be made into something more. This gluten-free banana cake has the perfect texture of light and moist, not heavy and soggy. It has the perfect amount of banana flavor without it being overpowering.
Ingredients.
This gluten-free banana cake recipe uses pantry and fridge staples, making it easier to whip up once those bananas are ripe.
- Ripe Bananas
- Gluten-free 1:1 Flour - I use King Arthur brand 1:1. You want a blend of gluten-free flour that already contains xanthan gum for this recipe.
- Corn Starch - You can also use arrowroot starch.
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Light Cooking Oil - I use avocado oil.
- Sugar
- Brown Sugar
- Eggs
- Vanilla
- Milk
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Ingredient substitutions.
To make this banana cake dairy-free, switch out the milk and use dairy-free milk in equal parts. This banana cake also has a cream cheese frosting that goes with it. You can use a dairy-free cream cheese like Kite Hill or make a simple dairy-free buttercream using dairy-free butter or shortening.
Steps.
This gluten-free cake comes together in just a few simple steps.
- Whisk the dry ingredients together.
- Mash the bananas,
- Whip the sugars and eggs.
- Drizzle the oil into the eggs and sugar.
- Add the remaining wet ingredients to the mashed bananas.
- Alternate adding the dry ingredients and the bowl of wet ingredients to the sugar and eggs.
- Pour the batter into a prepared baking pan.
- Bake the banana cake.
Make a gluten-free cream cheese frosting.
- Cream the softened cream cheese and butter.
- Add the powdered sugar.
- Stir in the vanilla and salt.
- Spread the cream cheese frosting over the gluten-free banana cake.
Tips and tricks.
- Measure your bananas after you mash them. - Not all bananas are equal sizes, and I find that measuring out the required amount for this gluten-free cake is best done after they are mashed.
- Weigh the gluten-free flour. - Gluten-free flour likes to settle, and I get the most consistent results when I measure it out by weight using a kitchen scale. If you don't have a kitchen scale, fluff your flour and spoon and scrape it into the measuring cup. Do NOT scoop it.
- Use room temperature eggs. - Because we are whipping the eggs with the sugars for this gluten-free cake recipe to help incorporate air, room temperature eggs work best.
- Carefully add the dry ingredients. - You don't want to deflate all the air we made with the eggs. So carefully add the rest of the ingredients and mix just until combined.
- Do NOT overmix the batter. - Overmixing the batter for this gluten-free banana cake recipe will make the cake dense.
Banana cake FAQ.
Green and yellow bananas are better for eating, not baking. When baking with bananas, you want them to have brown, black spots to even all black. The darker the banana, the sweeter it is, and the better for baking.
Banana bread is more firm and dense than banana cake. Banana bread is also usually less sweet, and it is served plain. On the other hand, Banana cake is lighter, fluffier, and topped with frosting.
When it comes to gluten-free baking, you want to use good quality gluten-free flour. You also want to make sure you are using the right amount. Using too much flour could make your cake end up drier.
Make it your own.
- You can turn this gluten-free banana cake recipe into banana cake cupcakes by baking the batter in cupcake liners. Reduce the baking time to 15-20 minutes, depending on the size of your cupcake liners.
- Add nuts. - If you love the combination of banana and nuts, feel free to toss in some of your favorite chopped nuts. Walnuts are delicious with bananas. You could even top this with a peanut butter frosting if you want.
- Add chocolate. - Do you Love the combination of banana and chocolate? Then add some chocolate chips to the batter. You could even top your banana cake with chocolate frosting instead of cream cheese frosting. That will make this a delicious gluten-free chocolate banana cake.
Storing banana cake.
- This gluten-free banana cake is best when it's eaten within a few days. To store this cake, you can either tightly wrap it with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to four days.
- Remove the cake from the fridge and let it sit at room temperature before enjoying it after it has been chilled.
More gluten-free desserts to try.
📖 Recipe
Gluten-free Banana Cake
Ingredients
Gluten-free Banana Cake
- 1 ½ Cups Mashed Bananas About 3 medium bananas.
- 2 ¼ Cups 1:1 Gluten-free Flour 279 grams. I use King Arthur 1:1 blend.
- ¼ Cup Corn Starch
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
- ½ Cup Light Cooking Oil I use avocado oil.
- 1 Cup Sugar
- ½ Cup Light Brown Sugar
- 3 Large Eggs
- 1 ½ Teaspoons Vanilla
- 1 ¼ Cups Milk Use can also use a dairy-free alternative.
Gluten-free Cream Cheese Frosting.
- 8 Ounces Softened Cream Cheese
- ½ Cup Softened Butter
- 4 Cups Gluten-free Powdered Sugar
- 1 ½ Teaspoons Vanilla
- ⅛ Teaspoon Salt
- 1-2 Tablespoons Milk
Instructions
For the gluten-free banana cake.
- Whisk together the gluten-free flour, corn starch, baking soda, baking powder, cinnamon, and salt, in a small bowl.2 ¼ Cups 1:1 Gluten-free Flour, ¼ Cup Corn Starch, 1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Cinnamon, ½ Teaspoon Salt
- In another bowl, mash the bananas.1 ½ Cups Mashed Bananas
- In a third bowl, whip the eggs, sugar, and brown sugar until it is light and fluffy. It should look like a thin cake batter when it's fully whipped.1 Cup Sugar, ½ Cup Light Brown Sugar, 3 Large Eggs
- Slowly add the oil to the eggs and sugar, with the mixer on low.½ Cup Light Cooking Oil
- Add the vanilla and milk to the bananas.1 ½ Teaspoons Vanilla, 1 ¼ Cups Milk
- Starting with the dry ingredients, alternate between wet and dry ingreidnets, adding them to the sugar mixture.
- Transfer the banana cake batter to a lined 9x13 baking pan.
- Bake the banana cake in the preheated oven for 35-45 minutes, depending on your oven. Some days my oven takes 38 minutes, and other days it will take 42 on average. I always start checking it at 35 minutes. You will know the cake is done with a knife inserted, comes out clean, and the cake bounces back if you lightly press on it.
- Let your cake cool while you make the cream cheese frosting.
For the gluten-free cream cheese frosting.
- Cream the softened cream cheese and butter together until they are light and fluffy.8 Ounces Softened Cream Cheese, ½ Cup Softened Butter
- Add the powdered sugar and mix until combined.4 Cups Gluten-free Powdered Sugar
- Add the vanilla and salt.1 ½ Teaspoons Vanilla, ⅛ Teaspoon Salt
- If needed, adjust the consistency with the milk so that your frosting is fluffy and spreadable.1-2 Tablespoons Milk
- Use the cream cheese frosting to frost your banana cake once it has cooled.
Notes
- Measure your bananas after you mash them. - Not all bananas are equal sizes, and I find that measuring out the required amount for this gluten-free cake is best done after they are mashed.
- Weigh the gluten-free flour. - Gluten-free flour likes to settle, and I get the most consistent results when I measure it out by weight using a kitchen scale. If you don't have a kitchen scale, fluff your flour and spoon and scrape it into the measuring cup. Do NOT scoop it.
- Use room temperature eggs. - Because we are whipping the eggs with the sugars for this gluten-free cake recipe to help incorporate air, room temperature eggs work best.
- Carefully add the dry ingredients. - You don't want to deflate all the air we made with the eggs. So carefully add the rest of the ingredients and mix just until combined.
- Do NOT overmix the batter. - Overmixing the batter for this gluten-free banana cake recipe will make the cake dense.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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