Gluten-free Banana Cake
This gluten-free banana cake recipe is light, fluffy, and has the perfect balance of banana flavor that will make everyone want more.
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
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.
Nutrition
Calories: 616kcalCarbohydrates: 93gProtein: 6gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 89mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 71gVitamin A: 619IUVitamin C: 2mgCalcium: 106mgIron: 1mg
Tried this recipe?Let us know how it was!