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.
I'm always looking for ways to use overripe bananas. I love my gluten free banana muffin recipe or to put them in smoothies, but I wanted something different.
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!
I topped the cake with chopped walnuts, but there aren't nuts in the cake recipe. So, if you don't eat nuts or have an allergy in your household just skip the walnuts. The cake will still be delicious.
What is the difference between banana bread and banana cake?
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 using banana bread I would suggest spreading you banana bread with Nutella. It's delicious!
What do you put on a gluten free banana cake?
I also like a little crunch so I added 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.
What makes a cake light and fluffy?
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.
If you like this recipe you might also enjoy:
Gluten Free Cinnamon Coffee Cake
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Easy Gluten Free White Cake
Gluten Free Chocolate Cake with Cream Cheese Frosting
Gluten Free Pineapple Upside Down Cake
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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.
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
½ cup Walnuts, chopped (for topping)
Preheat your oven to 350 degrees.
Grease a 9x13 baking dish with coconut oil or butter. Set aside.
In the bowl of your 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 dish.
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. Sprinkle the cake with chopped walnuts.
The walnuts are for topping the cake after it is frosted. If you don't like or can't tolerate walnuts skip this step.
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cake, banana, banana cake, dessert, baking, baked, sheet cake