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Slice of gluten-free banana cake with cream cheese icing.

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 option included.)
Prep Time 10 minutes
Cook Time 30 minutes
Servings 15 slices


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)
  • cup milk, regular or dairy-free (5 1/2 ounces / 155 grams)
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened (226 grams)
  • 1/2 cup butter, softened (4 ounces / 113 grams)
  • 4 cups powdered sugar (16 ounces / 453 grams)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. 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. Stop the mixer and add the dry ingredients. Mix until a batter forms. Add the milk and vanilla extract. Mix until just combined

  4. Spread batter into the prepared pan.

    Bake until golden brown, about 30 minutes.

  5. Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe included) or chocolate or vanilla buttercream.
  6. Store cake wrapped on the counter for up to three days. Freeze cooled and frosted cake for up to three months.

For the Cream Cheese Frosting

  1. Beat together cream cheese and butter until light and fluffy. Add powdered sugar and vanilla extract. Mix until smooth. Spread on cooled cake.

Recipe Notes


  • Gluten-Free Flour Blend. The recipe was tested using Bob's Red Mill's 1:1 Gluten-Free Baking Flour. If you replace the flour blend, use one that contains xanthan gum for best results. 
  • Dairy-Free Option. Replace the melted butter with an equal amount of either a dairy-free butter replacement or oil. 
  • Cinnamon. If you like cinnamon in your banana cake, stir 1 teaspoon of ground cinnamon into the batter.