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Slice of gluten-free banana cake frosted with cream cheese frosting.

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.)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 slices

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

  1. Preheat oven to 350℉. Grease a 9x13-inch cake pan with nonstick cooking spray.

  2. Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.

  3. 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.

  4. 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.

  5. Bake until golden brown, about 30 minutes. A cake tester inserted into the center of the cake should come out clean.

  6. Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe below) or your favorite gluten-free frosting.

  7. 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

  1. 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.