You’ll go bananas over this gluten-free banana cake recipe! It’s loaded with flavor, moist, and absolutely delicious. And thanks to less added sugar, it’s healthier too!
So round up the ingredients, this recipe uses items you probably already have in your kitchen, and give it a try. I promise you won’t be disappointed!
Before going gluten free, I was seriously in love with baked goods. When the diagnoses came, I thought that I had to give up my favorite foods – goodbye cake, so long bread. It felt so restrictive, and I was so sad about it all!
I wasn’t much of a baker before; I didn’t need to be. But after saying, “see ya later gluten”, and trying the different store bought GF options (they were so dry, crumbly, and just tasted weird), I gave homemade a try and was blown away! Who knew gluten free baking could be this easy! Over the years, I have found so many homemade gluten free alternatives that taste just as good as the gluten filled variety. It really has made a world of difference.
This cake is one of my favorite recipes. It’s so moist and delicious. And with less added sugar, it’s healthier too. It also doesn’t taste gluten free AT ALL. My husband and daughter couldn’t believe it was GF!
How to Make Easy Gluten Free Banana Cake
This banana cake recipe is very similar to a regular cake recipe except for the wheat flour of course. In this recipe you will need to use gluten free flour with xanthan gum. I always recommend King Arthur Gluten Free Measure for Measure Flour because it is so easy to work with and tastes great. I find King Arthur GF Flour cheaper on Amazon but many local grocery stores carry it as well.
The rest of the ingredients are pretty much standard cake ingredients plus bananas of course!
- egg white
- very ripe bananas (perfect for those bananas that have been sitting on your counter the past week)
- baking powder and baking soda
- hazelnuts or chocolate chips(optional extras)
First, preheat the oven to 350 F and grease two 9″ round cake pans. Cakes cook best in a preheated oven, so make sure your oven has fully reached 350 F before baking cakes.
Mix It Up
In a large bowl, beat the butter and sugar together with a hand mixer at a medium speed for 2 minutes or until creamy. Add in egg, vanilla and mashed bananas and mix until mostly smooth. Some banana pieces are okay.
In a separate bowl, mix together the GF flour, baking soda, baking powder, salt and cinnamon.
Slowly add the dry ingredients into the wet ingredients. Beat just until fully combined. Finally, stir in any optional extra ingredients like nuts or chocolate chips.
Divide the cake batter evenly between the two baking pans and bake for approximately 25 minutes or until knife comes out clean. You could also easily turns this recipe into gluten free banana cupcakes just make sure to adjust the baking time.
It’s Not Cake Without Frosting!
While the cake is baking, make some yummy cream cheese frosting! Beat together the butter, vanilla and cream cheese until light and fluffy (about 3 minutes). Slowly add in the powdered sugar and continue beating until fully combine (extra 1-2 minutes).
Let the cake cool completely before frosting. Transfer one of the cakes to a plate and spread a layer of frosting on top. Stack the second cake and then frost the entire cake. Add hazelnuts on a top for an extra crunch if desired.
Enjoy your delicious banana cake! Yum Yum Yum!
Can You Freeze Banana Cake?
Yes, you can freeze gluten free cake! If you are planning on eating this cake within 3-4 days, the fridge is best however. Just cover tightly with plastic wrap and the cake will stay delicious.
If you would like to freeze the cake, place it in the freeze on a plate for an hour or so (until the frosting has hardened and then wrap with at least two layers of plastic wrap for best results. The cake will last up to 3 months this way!
When you are ready to eat, simply unwrap the cake and leave at room temperature for 2-3 hours.
For the Cake
- 1 stick unsalted butter, (1/2 cup)
- 1 cup granulated sugar
- 1 medium egg
- 1 tsp vanilla
- 4 very ripe bananas
- 2 cups 1:1 Gluten Free Flour with xanthan gum, (I recommend King Arthur Measure to Measure GF Flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup hazelnuts, (if desired)
For the Frosting
- 1 stick unsalted butter, (1/2 cup)
- 1 package cream cheese, (light or regular)
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Preheat oven to 350 F and grease two 9" round cake pans
- In a large sized mixing bowl, beat the butter and sugar together for 2 minutes or until creamy.
- Add in egg, vanilla and bananas (torn into smaller chunks) and mix until mostly smooth. Some banana pieces are okay.
- In a separate medium mixing bowl, mix together the GF flour, baking soda, baking powder, salt and cinnamon.
- Slowly add the dry ingredients into the wet ingredients. Beat until fully combined.
- Divide batter evenly between the two baking pans and bake for approximately 25 minutes or until knife comes out clean.
- While the cake is baking, beat together the butter, vanilla and cream cheese until light and fluffy (about 3 minutes). Slowly add in the powdered sugar and continue beating until fully combine (extra 1-2 minutes).
- Wait until the cake has cooled completely before frosting. Transfer one of the cakes to a plate and spread a layer of frosting on top. Stack the second cake and then frost the entire cake. Add hazelnuts on a top for an extra crunch if desired. Enjoy your delicious gluten free banana cake!
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Want More Gluten Free Goodies?
Who doesn’t?! Pin this recipe for later (because you’re going to want to make it again and again) and then check out my recipe for Gluten Free Chocolate cake. This delicious cake made with ooey, gooey rich chocolate is out of this world!