After my sister was diagnosed with celiac disease, I made it my mission to create a gluten-free banana cake that’s just as moist and delicious as traditional versions. After countless attempts, this recipe finally nails it – a tender, flavorful cake that no one would guess is gluten-free!
Why You’ll Love This Recipe
This Gluten Free Banana Cake is everything you want in a cake – moist, tender, and packed with banana flavor. The combination of gluten-free flours creates the perfect texture without any grittiness, while the ripe bananas ensure it stays fresh for days. Whether you’re gluten-free or not, this cake will become a favorite!
Ingredients & Equipment
For the Cake:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 very ripe bananas, mashed (about 1½ cups)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment Needed:
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions
- Prep Phase (10 minutes)
- Preheat oven to 350°F (175°C)
- Line pan with parchment paper
- Bring eggs to room temperature
- Mash bananas
- Mix Dry Ingredients (5 minutes)
- Whisk together gluten-free flour
- Add almond flour, baking powder, soda
- Mix in salt and cinnamon
- Set aside
- Mix Wet Ingredients (10 minutes)
- Beat sugars with eggs until light
- Add oil, vanilla, sour cream
- Mix in mashed bananas
- Beat until well combined
- Combine and Bake (35 minutes)
- Fold dry ingredients into wet
- Don’t overmix
- Pour into prepared pan
- Bake 30-35 minutes
- Test with toothpick
- Make Frosting (10 minutes)
- Beat cream cheese and butter
- Gradually add powdered sugar
- Mix in vanilla and salt
- Beat until fluffy
Pro Tips for Success
- Use room temperature ingredients
- Don’t overmix the batter
- Check flour blend has xanthan gum
- Let cool completely before frosting
- Use very ripe bananas for best flavor
Variations & Add-ins
Mix-in Options:
- Chopped walnuts
- Chocolate chips
- Shredded coconut
- Dried cranberries
Frosting Alternatives:
- Vanilla buttercream
- Chocolate ganache
- Caramel drizzle
- Dusted powdered sugar
Flavor Additions:
- Extra cinnamon
- Nutmeg
- Cardamom
- Orange zest
Storage & Make-Ahead
Room Temperature:
- Unfrosted: 3 days in airtight container
- Frosted: 2 days covered
Refrigerator Storage:
- Up to 1 week
- Bring to room temp before serving
Freezer Storage:
- Freeze unfrosted up to 3 months
- Wrap well in plastic and foil
- Thaw overnight in refrigerator
Troubleshooting Guide
Problem: Cake is Dense
- Don’t overmix batter
- Check leavening agents freshness
- Ensure proper measuring
Problem: Cake is Gritty
- Use high-quality gluten-free flour
- Include almond flour for moisture
- Check flour blend ingredients
Problem: Cake Sinks
- Don’t open oven door while baking
- Check oven temperature accuracy
- Don’t overmix batter
FAQs
Which gluten-free flour blend works best?
Use a 1:1 blend that contains xanthan gum. Bob’s Red Mill and King Arthur are reliable options.
Can I make this dairy-free?
Yes, use dairy-free sour cream and frosting alternatives.
Why add almond flour?
It adds moisture and improves texture.
Can I make cupcakes instead?
Yes! Bake for 18-22 minutes at the same temperature.
This Gluten Free Banana Cake proves that gluten-free baking can be just as delicious as traditional recipes. The key is using the right flour blend and not overmixing the batter. Remember, very ripe bananas are essential for the best flavor and moisture. Whether you’re serving this at a birthday party or enjoying it with afternoon tea, no one will believe it’s gluten-free!