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Gluten Free Banana Cake Recipe

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4.2 from 12 reviews

Delight in this moist and flavorful Gluten Free Banana Cake, perfect for a healthy dessert or snack. Using ripe bananas, gluten free flour, and a creamy vanilla cream cheese frosting, this cake is both naturally sweet and satisfying for gluten-sensitive diets.

Ingredients

Banana Cake

  • 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

Vanilla Cream Cheese Frosting

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the banana cake.
  2. Prepare Pan: Spray and line the bottom of an 8×8 inch baking pan with parchment paper and set aside to prevent sticking.
  3. Puree Banana: Blend 2-3 very ripe large bananas in a blender until smooth. Measure exactly 1 cup of the puree using a proper measuring cup for accuracy.
  4. Mix Wet Ingredients: In a large bowl, combine the pureed bananas with oil, granulated sugar, eggs, non-dairy milk, and vanilla extract. Beat with an electric mixer until well combined.
  5. Add Dry Ingredients: Spoon and level the gluten free flour, baking soda, baking powder, cinnamon, and salt into the wet ingredients. Mix with the electric mixer just until combined; do not overmix.
  6. Transfer and Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cake: Let the cake cool in the pan for about 15 minutes. Then, carefully flip it onto a cooling rack and peel off the parchment paper from the bottom. Allow the cake to cool completely.
  8. Optional Chilling: To speed up cooling, place the cake in the refrigerator for 60-90 minutes.
  9. Make Frosting: In a bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar, cocoa powder (if using), vanilla extract, salt, and milk as needed to reach a smooth and spreadable consistency.
  10. Frost Cake: Once the cake is completely cool, evenly spread the cream cheese frosting on top before serving.

Notes

  • When measuring pureed banana, always use a measuring cup rather than blender marks for accuracy.
  • Cocoa powder in the frosting is optional and adds a chocolate flavor if desired.
  • Using neutral oil like avocado oil helps maintain a subtle, balanced flavor.
  • Make sure eggs are at room temperature to help with mixing and texture.
  • For quicker cooling, refrigerate the cake after baking as noted.

Find it online: https://recipesbyliza.com/gluten-free-banana-cake-recipe/