Make this moist and fluffy gluten-free banana cake using your leftover bananas! Overripe bananas bring natural sweetness, making them the perfect base for a delicious, comforting cake. This is my favorite quick recipe for using up those extra bananas around the house.
My family eats a lot of bananas, and we let a lot of them get overly ripe. If you couldn’t already tell from my several banana gluten-free baking recipes. Whenever that happens, I whip out this homemade banana cake using my favorite gluten-free flour. It’s a great alternative to gluten-free banana bread with a delicious sweet topping.
The rich banana flavor is perfect for tea time or breakfast, and my kids love taking a slice to school.
The soft texture of the cake is finished with a delicious vanilla cream cheese frosting that makes each bite melt in your mouth. The cake and creamy vanilla cream cheese frosting are made with simple ingredients that I always have stocked in my pantry. This is a simple but wholesome recipe the whole family will love.
Gluten-Free Banana Cake
Equipment
- 1 hand or stand mixer
Ingredients
Cake
- 1 cup mashed bananas, about 2-3 very ripe bananas
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup unsweetened almond milk, or any milk of choice
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish or line with parchment paper.
- In a large bowl, combine mashed bananas, eggs, vegetable oil, sugar, and vanilla extract until smooth.
- Add the gluten-free flour, baking soda, baking powder, salt, and cinnamon and stir until combined.
- Add almond milk to the batter and mix to combine.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until well incorporated and smooth. Add vanilla extract and mix until fully combined.
- Once the cake is completely cooled, spread the frosting evenly over the top. Top with fresh banana slices if desired, slice, and enjoy!
Notes
- Bake with your ingredients at room temperature. Cold ingredients can affect the texture and rise of the cake.
- Use an egg alternative for a vegan cake.
- I use Pillsbury Gluten-Free Flour with Xanthan Gum. If your gluten-free flour blend does not include xanthan gum, add 1/4 teaspoon.
- Take the cream cheese and butter from the fridge to soften on the counter. I do this an hour or so before I have to use both ingredients. Otherwise, you can use the microwave on low in 15-30 second intervals to soften (but not melt) both the butter and cream cheese.
- The ideal way to measure gluten-free flour is by using the “spoon and level” method. Simply scoop the flour into the measuring cup with a spoon, then use the back of a knife to level off the excess for an accurate measurement.
- Always let your cake cool completely before frosting. Pros cool theirs overnight, but for home baking, 1–2 hours is usually enough to keep the frosting from sliding off.
- Add extra flavor or texture by adding 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter.
- This recipe can also be made in a loaf pan. Baking time will be a bit longer (50-60 minutes). Be sure to check with a toothpick to ensure it’s done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Banana Cake Step-By-Step
Gather all your ingredients.
Set the oven to 350°F and grease an 8×8-inch baking dish while it preheats. Grab a large mixing bowl. Using a fork, mash 2-3 very ripe bananas. Mix 2 large eggs, ⅓ cup vegetable oil, ½ cup light brown sugar, and 1 tsp vanilla extract into the mashed bananas.
Add 1 ½ cups gluten-free flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cinnamon. Mix to combine.
Add the batter to the greased baking dish making sure to spread the batter evenly. Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes before transferring it to a wire rack to fully cool.
While cooling, make the vanilla cream cheese frosting. Using a stand mixer or hand mixer, beat 8 oz softened cream cheese and ¼ cup softened unsalted butter until smooth.
Gradually add 1 cup of sifted powdered sugar and beat on low speed until the sugar is fully combined and the mixture is smooth. Add 1 tsp vanilla extract and continue to beat until the vanilla is mixed in.
Once the gluten-free banana cake has completely cooled, generously spread the vanilla frosting over the top. For an extra touch, add fresh banana slices if desired. Slice, serve, and enjoy every bite!
Serving Suggestions
I love eating a piece of this gluten-free banana cake with my morning coffee or after dinner for a sweet treat!
Storage Instructions
Store gluten-free banana cake in an airtight container in the refrigerator for up to 4 days.
Place the cake uncovered in the freezer for 1 hour until the frosting is firm. Then, wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
It was moist but the flavor was lacking on this one. The only thing I changed was using 2 percent milk instead of almond milk. Would not make again.