This easy gluten-free banana cake recipe makes a cake that’s moist and tender. It’s a great way to use overripe bananas. Made with gluten-free flour, brown sugar, and melted butter. (Dairy-free variation included.)
Let’s talk about gluten-free banana cake. The first thing you need to know is that it’s not banana bread. Think of it more like a buttery yellow cake with a lovely banana flavor. It’s moist, flavorful, and best of all, really easy to make.
Ingredients and Substitutions
Here’s what you’ll need to make this gluten-free banana cake. The most important ingredient are the overripe bananas. They give the cake a wonderful flavor! The full recipe with amounts is at the bottom of the post. This explains what role the ingredients play in the recipe—and substitutions for dairy.
- Ripe Bananas. Use bananas that are deep brown or very spotted.The riper the banana, the more flavor in the cake.
- Gluten-Free Flour. I tested the recipe with Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. If you use a different blend, that doesn’t contain xanthan or guar gum, whisk a ½ teaspoon into the flour before using it.
- Granulated and Brown Sugar. A combination of granulated and brown sugar sweetens the cake and keeps it light. Blending the two adds the perfect amount of flavor from the brown sugar and gives you a nice light texture.
- Butter. Butter brings a nice richness and flavor to the cake. After melting the butter, cool it for a minute or two before adding it to the batter. This prevents the heat from cooking the eggs. For a dairy-free substitute, use dairy-free butter or neutral oil, like canola or soy
- Eggs. Three eggs give this cake lift and flavor. Use room-temperature eggs for the best results. I haven’t tested the recipe with an egg replacer. So I can’t say if one works.
- Milk. A little milk helps make the batter smooth. A dairy-free milk can be substituted for the milk. Full-fat coconut milk is not recommended. It’s too rich for this recipe.
- Vanilla Extract. Two teaspoons of vanilla extract adds a nice flavor.
- Baking Powder. The baking powder helps the cake to rise and gives it a nice “cakey” texture.
- Salt. Salt enhances the flavors of the other ingredients. Use table (fine) salt. It blends easily into thebatter.
Variations
This cake tastes great as-is. It’s also wonderful with nuts, chocolate chips, or dried fruit. Here are some suggestions.
- Nuts. Use chopped walnuts.
- Chocolate Chips. Dark, milk, or white chocolate chips work.
- Raisins or Dried Cranberries. If your raisins or dried cranberries are dry, cover them with warm water and soak for 15 minutes. Then drain and use in the recipe.
- Spice:.Add two teaspoons of pie spice or ground cinnamon to the batter.
How to Make a Gluten-Free Banana Cake
After you gather all the ingredients, this is how you make the cake. You’ll need two mixing bowls for this recipe.
- Prep Your Oven and Pan. Preheat your oven to 350℉ and grease a 9×13-inch pan. This way, both the pan and oven are ready after you mix the batter.
- Mix the Dry Ingredients. Combine the gluten-free flour, baking powder, and salt.
- Mash the Bananas. In a large bowl, mash the bananas. Once they’re almost smooth, add the granulated sugar and brown sugar. Mix until the sugars are combined. Then add the melted butter and eggs. Stir until smooth.
- Add the Dry Ingredients. Add the whisked dry ingredients to the mashed banana mixture. Stir until the gluten-free flour is combined.
- Make the Batter. Add the milk and vanilla. Blend until the batter is combined and you no longer see any dry flour in the bowl. If you’re adding chocolate chips, nuts, or dried fruit, stir them in now.
- Spread the batter into the pan. Since the batter is thick, use the back of a spoon or a small spatula to get the batter into the corners of the pan.
- Bake. This cake takes about 30 minutes to bake. It’s done when a cake tester inserted into the center of the cake comes out clean.
- Cool and Frost. You can let this cake cool right in the pan. If you prefer removing it from the pan, let the cake cool for about 10 minutes before transferring it to a wire rack. Once the cake is completely cool, frost it. If you frost a warm cake, the frosting melts and runs off the cake.
Storage Tips
Store the cake in the refrigerator for up to five days.
Freeze the cake for up to three months. You can frost it before or after freezing. The cake freezes great frosted. Be sure to let the cake cool before freezing.
Recipe Questions and Answers
Can I use a different gluten-free flour blend?
All gluten-free flour blends behave differently, which can be frustrating. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Be sure to use a blend that contains xanthan or guar gum.
Can I use frozen bananas?
If you freeze your overripe bananas, this recipe is a perfect way to use them. When you’re ready to bake, thaw the bananas at room temperature and drain any excess liquid. Then follow the recipe as written.
Can I use this recipe for cupcakes or muffins?
To make gluten-free banana cupcakes, spoon the batter into a paper-lined muffin cup and bake until set, about 25 minutes. You should get about 24 cupcakes.
If you want to make muffins, I suggest following my recipe for gluten-free banana muffins.
I want to make a layer cake. Can I use this recipe?
Yes! Bake the batter in two 8-inch greased round cake pans.
Recipe originally shared in 2021. Last updated to include new photos and information March 2024
Gluten-Free Banana Cake
Easy gluten-free banana cake. Made with gluten-free flour, brown sugar, and melted butter, the cake is moist and tender. (Dairy-free variation included.)
Ingredients
Gluten-Free Banana Cake
- 3 cups gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour, suggested) (14 ounces / 420 grams)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large very ripe bananas ( about 15 ounces/ 425 grams)
- 1 cup granulated sugar (7 ½ ounces / 212 grams)
- ¾ cup butter, melted (see note for dairy-free option) (6 ounces / 170 grams)
- ½ cup packed brown sugar (3 ½ ounces/ 100 grams)
- 3 large eggs (about 6 ounces / 170 grams out of shell)
- ⅔ cup milk, regular or dairy-free (5 ½ ounces / 155 grams)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened (226 grams)
- ½ cup butter, softened (4 ounces / 113 grams)
- 4 cups powdered sugar (16 ounces / 453 grams)
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350℉. Grease a 9×13-inch cake pan with nonstick cooking spray.
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Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.
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Mash bananas in a large bowl until almost smooth. Use an electric mixer or fork to do this. Add the granulated and brown sugars. Mix until combined. Add the melted butter and eggs and mix until smooth. Mixture will be thin.
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Stop the mixer and add the whisked dry ingredients. Mix until combined. Add the milk and vanilla extract. Mix until a thick batter forms.
Spread batter into the prepared pan.
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Bake until golden brown, about 30 minutes. A cake tester inserted into the center of the cake should come out clean.
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Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe below) or your favorite gluten-free frosting.
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Store cake in the refrigerator for up to five days. Freeze the cooled and frosted cake for up to three months.
For the Cream Cheese Frosting
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Mix together cream cheese and butter until light and fluffy. Add powdered sugar and vanilla extract. Mix until smooth. Spread on cooled cake.
Recipe Notes
Notes
- Gluten-Free Flour Blend. The recipe was tested using Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. Using a different flour blend, might change the results. Use a blend that contains xanthan gum for best results. If your blend doesn’t contain xanthan gum, add ½ teaspoon before using.
- Dairy-Free. Replace the melted butter with an equal amount of either a dairy-free butter replacement or oil. And replace the milk with your favorite dairy-free milk.
- Nuts. Stir ¾ cup chopped walnuts into the batter.
- Chocolate Chips. Stir one cup of chocolate chips into the batter.
- Spice. If you like cinnamon in your banana cake, stir 2 teaspoons ground cinnamon or pie spice into the batter along with the gluten-free flour.
Paige Hyde-Berry says
I made this cake tonight but used King Arthur GF flour, as that was what I had on hand. This is a very easy recipe and delicious results. The cake was light but so moist and has great banana flavor. My gluten eating husband gave it a 10 out of 10. This will be going on the “must make again” list.
Elizabeth says
Oh! Yay! This comment made my day. I’m so glad you enjoyed the cake!
Karen Guerrero says
Vanilla not listed when to put in cake?
Elizabeth says
Sorry about that. Add the vanilla along with the milk. The recipe has been updated to include it.
San H says
I made this cake yesterday minus the cream. I used 4 bananas (mainly because I need to make use of the over ripped bananas) and all brown sugar. It was moist and slightly dense (as expected) and it suits my gluten free toddler well. Thank you .
Josephine Scott says
Beautifully light and moist cake. And huge! I doubted the 30mins but it was perfect after 35 at 180 degrees C. I’m in the UK so used doves farm self raising flour and three large bananas. Iced with chocolate buttercream. Yum!
Margaret Dooley says
I made this cake using a mixture og almond meal and rice flour. I also cut a third of the sugar. I iced it with a lemon buttercream icing
It was excellent.
.
Pamela says
So good! I made this and everyone loved it. Everyone was surprised it was gluten free. I actually had an extra overripe banana so rather than throw it out, I put it in the batter also. Delicious!
Diane Boudreau says
Hi! Love your recipes! I’m a bit confused on this one….calls for 3 cups GF flour (14 ounces). 3 cups = 24 ounces. 1-2/3 cup = 14 ounces. I’m going to make this using the 3 cups. Could you please clarify or let me know if I’m needing to take a quick math class? LOL!!
Elizabeth says
Happy to help. A cup of gluten-free flour doesn’t weight 8 ounces. It weighs about 4.66 ounces. The weight and volume measurements listed are both correct. Have fun!
Patricia says
I made this yesterday either Doves Freee Self raising gluton free flour, so I didn’t need to add any baking powder. I also reduced the sugar by a third. I used goats butter and milk, and a vanilla butter icing on the top. Although the cake was very heavy on plate it was lovely and light to eat. My husband, who is not gluton intolerant, really enjoyed it. It is lovely to find such recipes on the Internet .
Di says
Never before did I have a banana cake that was so heavy and didn’t taste like banana. The consistency is discussing. Dry heavy and dense. Save your ingredients for something that is edible. Waste of time and money.
Elizabeth says
It’s sounds like something went wrong. Let’s see if we can get to the bottom of this!
With almost a pound of bananas, this cake should have a really lovely banana flavor. Be sure to use really ripe bananas.
As for dry, heavy, and dense. What flour blend did you use? With that many bananas, it should not have been dry. Between the three eggs and 2 ½ teaspoons of baking powder, it should have risen nicely for you.
Grayson Gosney says
Fantastic! My entire family loved it! A must-have for sure!