This easy recipe for gluten free banana cake is super moist! I like this cake best with homemade gluten free chocolate frosting. This cake is simple to make from scratch and includes sour cream to keep it fluffy.
This Gluten Free Banana Cake is the perfect way to use up ripe or overripe bananas, transforming them into a delicious, moist dessert. With a light, fluffy texture, this gluten-free banana cake recipe is ideal for those looking for a sweet treat that’s both easy to make and full of flavor.
Using real bananas gives the cake a natural sweetness, and the recipe is designed to be simple, making it perfect for both beginners and experienced bakers.
Topped with a creamy homemade chocolate buttercream frosting, it’s a perfect gluten-free dessert that’s sure to please everyone.
If you are looking for more banana recipes try my Gluten Free Banana Oat Muffins, my Gluten Free Peanut Butter Banana Muffins, my Gluten Free Chocolate Chip Banana Muffins or my Homemade Strawberry Banana Popsicles.
You can find all of my gluten free cake recipes here: Gluten Free Cake Recipes
Jump to:
Instructions
Preheat your oven to 350 degrees.
Grease a 9x13 baking pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer beat the granulated sugar and room temperature butter until creamed together. This will take 3-4 minutes.
Add the mashed bananas, coconut oil, brown sugar, eggs, vanilla and sour cream to this mixture. Mix until blended together.
Add the flour, xanthum gum, baking powder, baking soda, cinnamon and salt. Blend the batter just until the dry ingredients are mixed with the wet ingredients. Don't over blend!
Pour the cake batter into the greased 9x13 baking pan.
Bake at 350 degrees for 35-40 minutes. The cake will be browned and firm, but slightly spongy to the touch.
Let the cake cool for 10-15 minutes. Then place parchment paper on top of a baking sheet and invert the cake onto this. Skip this step if you want to frost the cake as is in the pan.
Let the cake cool completely before frosting. I used my Gluten Free Chocolate Buttercream Frosting recipe.
Supplies
Frequently Asked Questions
The texture and sweetness are the two biggest differences between banana bread and banana cake. Banana cake has a fluffier texture while banana bread is denser.
Banana cake has more sugar in it and has a sweeter taste than banana bread. If you want a similar flavor to this cake using banana bread I would suggest spreading your banana bread with Nutella. It's delicious!
I used my recipe for Gluten Free Chocolate Buttercream Frosting. You could also use this recipe for Cream Cheese Frosting. Either way the cake is going to be fluffy and delicious.
I also like a little crunch so I add chopped walnuts to the top of the cake. If you can't have nuts you can skip this step, but I really like how it adds to the flavor of the cake.
The first thing you need to do is whip together your room temperature butter and sugars until they are light and fluffy. This will take 3-4 minutes. This step is key!
I've also added sour cream to this recipe which I think really helps a cake to be light and fluffy. You could also use plain greek yogurt if you don't have sour cream.
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Banana Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free banana cake is super moist! I like this cake best with homemade chocolate frosting. This cake is simple to make from scratch and includes sour cream to keep it fluffy.
Ingredients
- 3 large Bananas, very ripe and mashed
- 2 ½ cups Gluten Free Flour
- 1 tsp. Xanthan Gum
- 3 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- ½ tsp. Sea Salt
- ½ cup Unsalted Butter, at room temperature
- ¼ cup Coconut Oil, melted
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 4 large Eggs
- 2 tsp. Vanilla Extract
- 1 cup Sour Cream
Instructions
Preheat your oven to 350 degrees.
Grease a 9x13 baking pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer beat the granulated sugar and room temperature butter until creamed together. This will take 3-4 minutes.
Add the mashed bananas, coconut oil, brown sugar, eggs, vanilla and sour cream to this mixture. Mix until blended together.
Add the flour, xanthum gum, baking powder, baking soda, cinnamon and salt. Blend the batter just until the dry ingredients are mixed with the wet ingredients. Don't over blend!
Pour the cake batter into the greased 9x13 baking pan.
Bake at 350 degrees for 35-40 minutes. The cake will be browned and firm, but slightly spongy to the touch.
Let the cake cool for 10-15 minutes. Then place parchment paper on top of a baking sheet and invert the cake onto this. Skip this step if you want to frost the cake as is in the pan.
Let the cake cool completely before frosting. I used my Gluten Free Chocolate Buttercream Frosting recipe.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I love the mixture of bananas and chocolate, so making a gluten free banana cake with chocolate buttercream frosting was a no brainer. This cake is dense, but moist and fluffy! It's perfect for a snack with coffee or a big glass of milk.
Leave a Reply