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 1/2 cups Gluten Free Flour
1 tsp. Xanthum Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Sea Salt
1/2 cup Unsalted Butter, at room temperature
1/4 cup Coconut Oil, melted
1 cup Granulated Sugar
1/2 cup Brown Sugar
4 large Eggs
2 tsp. Vanilla Extract
1 cup Sour Cream
1/2 cup Walnuts, chopped (for topping)
Preheat your oven to 350 degrees.
Grease a 9×13 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 9×13 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