Name: Gluten Free Banana Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup pureed banana (about 2-3 very ripe large bananas); 1/4 cup + 2 tablespoons oil (avocado or any neutral oil); 2/3 cup granulated sugar (half light brown and half white sugar recommended); 2 large eggs (room temperature); 1/2 cup non-dairy milk (almond or any kind); 2 teaspoons vanilla extract; 2 cups gluten free all purpose flour (Bob’s Red Mill 1:1 recommended); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 4 ounces plain cream cheese (room temperature); 1/4 cup butter (room temperature); 2-3 cups powdered sugar; 1/4 cup cocoa powder (optional, see notes); 2 teaspoons vanilla extract; 1-2 tablespoons milk (as needed); small pinch salt

Jump to Recipe· 4.2 from 12 reviews

I’m so excited to share my absolute favorite treat with you: this amazing Gluten Free Banana Cake Recipe. It’s moist, tender, and bursting with that perfect banana sweetness that feels like a warm hug in cake form. I love how approachable this recipe is, especially for anyone who’s gluten sensitive or just wanting a delicious dessert that doesn’t compromise on taste. Believe me, this cake will quickly become a go-to in your kitchen, whether it’s for breakfast, an afternoon snack, or a special occasion dessert.

Why You’ll Love This Gluten Free Banana Cake Recipe

What really makes this Gluten Free Banana Cake Recipe stand out for me is its wonderfully rich flavor profile paired with a texture that’s just right—not too dense and not dry at all. The ripe bananas bring natural sweetness and moisture, while the subtle touch of cinnamon adds warmth that makes every bite feel cozy. I always find myself sneaking an extra slice right out of the oven because the taste truly feels indulgent but wholesome at the same time.

Another reason I adore this cake is how incredibly simple it is to make. The ingredients are straightforward and easy to find, and the steps are so manageable that even busy weeknights or last-minute guests won’t throw you off. I’ve served it for casual family dinners, holiday get-togethers, and even brunches, and it always gets raves. Its versatility means it fits into just about any occasion perfectly, and I love that it’s gluten free without sacrificing any of the yum factor.

Ingredients You’ll Need

The image shows eight clear and white bowls with different baking ingredients placed on a dark baking tray, all set on a white marbled surface. Starting from the top left, there is a glass measuring cup filled with a light brown bubbly liquid, next to it on the right is a small clear bowl with a pale yellow liquid. Below these two, in the middle left, there is a small clear bowl filled with white granulated sugar, and next to it on the right is a small clear bowl with two raw eggs, showing bright yellow yolks in a clear egg white. On the bottom left corner, there is a small clear glass with a foamy creamy liquid, beside it to the right is a small white bowl holding dark brown vanilla extract. Above the vanilla bowl, there is a small white bowl with white powder mixed with a little reddish-brown powder. The largest bowl, at the bottom right, is white and filled with white flour, slightly piled up. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Gluten Free Banana Cake Recipe plays a crucial role in creating that perfect balance of flavor and texture, from the natural sweetness of the bananas to the lightness given by gluten free flour. I find that keeping these ingredients simple and quality-focused really elevates the final cake.

Pureed banana: Using very ripe bananas gives you maximum sweetness and moisture for the cake.
Oil: I use avocado oil for a neutral flavor, but feel free to substitute with any mild oil you prefer.
Granulated sugar: Mixing light brown and white sugar adds a depth of flavor and helps with moistness.
Eggs: Room temperature eggs help blend everything smoothly and give structure.
Non-dairy milk: Almond milk is my go-to for a subtle nuttiness, though any plant milk works just fine.
Vanilla extract: Essential for that warm, fragrant background note.
Gluten free all purpose flour: I rely on Bob’s Red Mill 1:1 blend for a great texture without gluten.
Baking soda and baking powder: These leaveners ensure your cake rises beautifully and stays tender.
Cinnamon: Just a touch of spice to enhance the banana’s natural aroma.
Salt: Balances the sweetness and brings out the flavors.
Cream cheese and butter: For the luscious frosting that tops the cake perfectly.
Powdered sugar: The base of the frosting’s sweetness and smooth texture.
Cocoa powder: Added to the frosting for a subtle chocolate twist (optional but highly recommended!).

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and prepare an 8×8-inch baking pan by spraying it with non-stick spray and lining the bottom with parchment paper. This will make sure your cake releases easily after baking.

Step 2: Peel and puree the bananas in a blender until smooth. Measure out exactly 1 cup using a liquid measuring cup to ensure accuracy—trust me, this little detail really impacts the texture.

Step 3: In a large bowl, combine your pureed banana with the oil, sugar, eggs, non-dairy milk, and vanilla extract. Using an electric mixer, beat these wet ingredients together until smooth and well blended.

Step 4: In a separate bowl, sift or spoon and level the gluten free flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture and beat just until combined. Avoid overmixing to keep the cake tender.

Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully flip it onto a wire rack and peel off the parchment paper. Let the cake cool completely before frosting.

Step 7: To make the frosting, beat room temperature cream cheese and butter together until smooth. Gradually add powdered sugar, cocoa powder, vanilla, a pinch of salt, and milk one tablespoon at a time until you reach a creamy, spreadable consistency.

Step 8: Spread the frosting generously over the cooled cake. For best results, refrigerate the cake for about 60 to 90 minutes after frosting to let everything set perfectly.

Servings and Timing

This Gluten Free Banana Cake Recipe makes approximately 12 servings, making it perfect for sharing or storing leftovers. The prep time clocks in at about 15 minutes, with a baking time of 28 to 32 minutes. Adding cooling and refrigeration time, plan for about 1 hour and 45 minutes total. The resting time in the fridge really helps the frosting set up beautifully and the flavors to mature.

How to Serve This Gluten Free Banana Cake Recipe

The image shows square pieces of a two-layer dessert on white marbled background paper. The bottom layer is light beige with a soft and crumbly texture, while the top layer is thick, smooth, and dark brown chocolate frosting, decorated with small pieces of chopped walnuts scattered on it. One piece is missing a corner, showing the soft inside, and crumbs are spread around. A knife with some chocolate frosting on it rests near the bottom right, and parts of more dessert pieces and a bowl of chocolate frosting are partly visible. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love offering this cake at room temperature so the frosting is soft and creamy, making each bite melt in your mouth. It pairs beautifully with a simple cup of coffee or a rich chai latte, perfect for afternoon treats or a cozy brunch spread.

If you want to bring this cake to a party or holiday gathering, I suggest adding some fresh fruit on the side—like sliced strawberries or a handful of blueberries—to add freshness and a pop of color. You can also garnish the top with toasted nuts or a light dusting of cocoa powder for an extra elegant presentation.

For a grown-up twist, this cake is fabulous alongside a smooth dessert wine such as a late harvest Riesling or even a mildly sweet sparkling wine. And if you prefer something non-alcoholic, a cold glass of almond milk complements the cake’s flavors wonderfully. I usually recommend cutting the cake into modest squares, around 2×2 inches each, which makes serving easy and keeps portions satisfying without being overwhelming.

Variations

I love how adaptable this Gluten Free Banana Cake Recipe is. If you want to make it vegan, simply swap the eggs with flax eggs or chia eggs and use a vegan butter substitute for the frosting. The texture remains just as moist and delicious.

For those who want to experiment with flavor, try adding chopped walnuts or pecans into the batter for crunch, or sprinkle chocolate chips throughout for a rich surprise. You could even enhance the cinnamon by stirring in some freshly grated nutmeg or allspice for fall-friendly notes.

If you prefer to try a different cooking method, this batter also works well in muffin tins for portable banana cake muffins. Just reduce the baking time slightly and keep an eye on them with a toothpick test. This flexibility lets you tailor the recipe to your schedule and event.

Storage and Reheating

Storing Leftovers

Once cooled and frosted, I store this banana cake in an airtight container in the refrigerator. This helps keep the frosting fresh and prevents the cake from drying out. It will keep beautifully for about 4 to 5 days, making it easy to enjoy throughout the week or bring along to a potluck.

Freezing

This cake freezes quite well! I like to wrap individual slices tightly in plastic wrap and then place them in a freezer-safe ziplock bag or container. Frozen, it can last up to 3 months without losing flavor or texture. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

When reheating, I recommend bringing slices to room temperature rather than microwaving, as heating can sometimes soften the frosting too much. If you do microwave, do it on a low setting for just a few seconds. For an almost fresh-from-the-oven experience, you can warm a slice in a toaster oven at low heat for 5 minutes, then let it cool slightly before eating.

FAQs

Can I use regular wheat flour instead of gluten free flour?

Yes, you can swap in regular all-purpose flour if gluten isn’t a concern. Keep the same measurement and watch the cake as it may bake a few minutes faster. The texture might be a bit different but still delicious.

Do I have to use non-dairy milk?

No, you can substitute with any milk you have on hand, including cow’s milk, almond milk, oat milk, or soy milk. The flavor might vary slightly but it will work just fine.

What if I don’t have an electric mixer?

You can absolutely mix the ingredients by hand using a sturdy whisk or wooden spoon. Just take your time to fully incorporate the wet ingredients before adding the dry, and mix gently to avoid overworking the batter.

Can I make this cake nut-free?

Definitely! Just avoid almond milk or nut-based oils and opt for a safe alternative like oat milk or sunflower oil. This cake is naturally nut-free aside from those optional ingredients.

How do I know when the cake is done baking?

The best test is to insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. Avoid opening the oven too early to prevent sinking.

Conclusion

I truly hope you give this Gluten Free Banana Cake Recipe a try soon. It’s one of those recipes that feels like a little gift to yourself—comforting, tasty, and easy enough to make anytime. Whether you’re new to gluten free baking or a seasoned pro, this cake never fails to bring a smile to my face and I’m sure it will for you too. Enjoy every bite!