Gluten-Free Banana Cake is soft, moist, and full of sweet banana flavor with a smooth cream cheese frosting on top. It has the cozy flavor of banana bread, but with a lighter cake texture that makes it feel more like dessert.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Banana Cake
🕒 Ready In: ~45 minutes
👪 Serves: 12 servings
🍽 Calories: ~310 per serving estimated
🥣 Main Ingredients: Gluten-free flour, ripe bananas, honey, eggs, cinnamon, cream cheese frosting
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy: mix, bake, frost
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This is a great recipe for using ripe bananas when you want something a little more special than another loaf of banana bread. The cake is simple, naturally sweetened with honey, and finished with just enough frosting to make each slice feel rich without being too heavy.
It's easy enough for a weekend bake but still works for birthdays, brunch, potlucks, or a simple family dessert. If you love easy gluten-free treats, try this with our Gluten-Free Peanut Butter Brownies, Gluten-Free Double Chocolate Cookies, or Gluten-Free Coffee Cake next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Banana Cake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Banana Cake:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Banana Cake FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Banana Cake
Why You'll Love this Gluten-Free Banana Cake:
Soft and Moist: Ripe bananas help keep the cake tender with plenty of natural banana flavor.
Naturally Sweetened: Honey adds sweetness without using refined sugar in the cake batter.
Perfect for Ripe Bananas: This is a great recipe when you have spotty bananas to use up but want something more dessert-like than banana bread.
Easy Gluten-Free Dessert: Simple ingredients and a straightforward method make this cake easy to bake at home.
Key Ingredients:
- gluten-free flour. A good 1:1 gluten-free flour blend gives the cake structure while keeping the texture soft and tender.
- ripe bananas. Use bananas with plenty of brown spots for the best flavor and natural sweetness.
- honey. Adds sweetness to the cake batter without using refined sugar.
- eggs. Help bind the cake together and give it a soft, fluffy texture.
- cinnamon. Adds a little warmth that pairs well with the banana flavor.
- cream cheese frosting. The tangy frosting balances the sweetness of the cake and makes it feel more dessert-like.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Use a dairy-free milk alternative in the cake batter and a dairy-free cream cheese frosting.
- Swap the sweetener: Maple syrup can be used instead of honey, but the flavor will be slightly different.
- Add chopped nuts: Chopped walnuts or pecans can be folded into the batter or sprinkled over the frosting.
- Add chocolate chips: Stir mini chocolate chips into the batter for a chocolate banana cake variation.
- Make it more spiced: Add a pinch of nutmeg or a little extra cinnamon for a stronger warm spice flavor.
How to Make Gluten-Free Banana Cake:
- Step 1: Preheat the oven to 350°F. Grease a 8x8 baking dish. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Step 2: In a large bowl, whisk together the mashed bananas, honey, eggs, coconut oil, milk, and vanilla extract until smooth.
- Step 3: Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared baking dish and spread it evenly.
- Step 4: Bake for 28-34 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. Let the cake cool completely before spreading the cream cheese frosting over the top.
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Recipe Notes & Tips:
- Use very ripe bananas: Bananas with lots of brown spots will give the cake the best flavor and natural sweetness.
- Measure the flour carefully: Too much gluten-free flour can make the cake dense or dry, so spoon it into the measuring cup and level it off.
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Let the cake cool completely before frosting: If the cake is still warm, the cream cheese frosting will melt and become runny.
- Use a good 1:1 gluten-free flour blend: A blend made for baking will give the cake the best texture. Different blends can vary, so the final texture may change slightly depending on the brand.
How to Store:
Refrigerator: Store Gluten-Free Banana Cake covered in the refrigerator for up to 5 days.
Best Chilled or Room Temperature: You can serve it straight from the fridge or let it sit out for 10-15 minutes before serving for a softer texture.
Freezer: Freeze unfrosted cake or individual frosted slices in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Gluten-Free Banana Cake FAQs:
A 1:1 gluten-free flour blend works best because it is designed to replace regular all-purpose flour in baking. Different blends can absorb moisture differently, so the texture may vary slightly depending on the brand.
Use very ripe bananas with lots of brown spots on the peel. Ripe bananas are softer, sweeter, and easier to mash, which helps give the cake better flavor and moisture.
A gluten-free banana cake can turn dense or dry if too much flour is used, the batter is over mixed, or the cake is over baked. Spoon and level the flour, stir just until combined, and check the center with a toothpick near the end of baking.
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Gluten-Free Banana Cake
Ingredients
- 2 ½ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 ripe bananas, mashed
- ½ cup honey
- 2 eggs
- ½ cup coconut oil, melted
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish or line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the mashed bananas, honey, eggs, coconut oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 28-34 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Let the cake cool completely before spreading the cream cheese frosting over the top.
Nutrition
Notes
- Use very ripe bananas: Bananas with lots of brown spots will give the cake the best flavor and natural sweetness.
- Measure the flour carefully: Too much gluten-free flour can make the cake dense or dry, so spoon it into the measuring cup and level it off.
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Let the cake cool completely before frosting: If the cake is still warm, the cream cheese frosting will melt and become runny.
- Use a good 1:1 gluten-free flour blend: A blend made for baking will give the cake the best texture. Different blends can vary, so the final texture may change slightly depending on the brand.
Cheryl says
I made this cake for a brunch this past weekend and everyone loved it!