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Up close look at a gluten-free banana cake that is sitting on some parchment paper with a few slices cut out.

Gluten-free Banana Cake

Sara Vaughn
This gluten-free banana cake recipe is light, fluffy, and has the perfect balance of banana flavor that will make everyone want more.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12
Calories 446 kcal

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
  • 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.
Keyword gluten free banana cake, gluten free cake