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A close-up of a slice of gluten-free banana cake topped with creamy frosting and fresh banana slices, resting on parchment paper with a fork in the background
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2.34 from 3 votes

Gluten-Free Banana Cake

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Baking, Brunch, Dessert
Cuisine: American
Keyword: gluten-free banana cake, gluten-free banana cake with cream cheese frosting
Servings: 9 servings
Author: Sabine Venier

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 8x8-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

Serving: 1serving | Calories: 410kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 384mg | Potassium: 156mg | Fiber: 3g | Sugar: 30g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg