This moist and delectable banana cake is gluten free and topped with rich cream cheese frosting. This is the perfect cake to serve for a birthday party or another special occasion. The taste, texture, and flavor of this gluten free cake is absolutely delicious!
Bananas that are a little past their prime are a great way to add flavor and moisture to cakes and other desserts. I often put my overripe bananas in the freezer so that I always have some on hand when I’m in the mood to bake.
This cake recipe is very straightforward. If you have a store bought gluten free flour blend you love, it will probably work in this recipe. I love to use Namaste Perfect Flour Blend, since it works well and is pretty readily available in many stores.
The texture and flavor of this cake is so delicious, and the simple frosting on top is the perfect finishing touch. No one will ever guess that this banana cake is gluten free!
- Gluten Free Flour Blend – I like the Namaste Perfect Flour blend, but I think that most store-bought gluten free blends would work well with this easy recipe. If Namaste doesn’t work for you, you could try Living Now Foods Gluten Free Flour, King Arthur, or 123 Gluten Free.
- Bananas – I used overripe bananas that I had stashed in the freezer to make this cake extra flavorful. Brown bananas will work better than ones that are still firm and yellow.
- Oil – Organic canola oil or coconut oil works well in this recipe. You could also use melted butter or melted vegan buttery spread.
- Cream Cheese – Cream cheese adds a nice tang to the frosting and it goes perfectly well with the flavor of this cake.
- You can make this banana cake with regular all-purpose flour if you want, just substitute it in an equal amount.
- If you are dairy free, it’s okay to substitute your favorite vegan cream cheese in the frosting. We like Daiya plain cream cheese. You could also just make a batch of dairy free buttercream frosting and use that instead.
- If you want to make this into cupcakes, you can do that. You will need to watch the time, but start with about 18-20 minutes at 350 degrees. Once the cupcakes are golden brown and spring back when you press them, they are done.
I made this in a 9-inch square cake pan. You could also use a 9-inch round pan. If you use an 8-inch pan, it may take just a few more minutes to bake in the middle.
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Store leftover cake in the fridge. It should stay fresh in the refrigerator for about 5 days.
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Banana Cake with Cream Cheese Frosting (Gluten Free).
For the cake:
For the frosting:
- ½ cup mini chocolate chips optional
- ½ cup chopped nuts or sunflower seeds optional
- Heat oven to 350 degrees F. Lightly grease a 9 inch square pan with oil.
- In a medium bowl, mix together the gluten free flour blend, baking soda, and sea salt. Set aside.
- In a separate bowl, mix together the organic canola oil, granulated sugar, and brown sugar.
- Add eggs, mashed bananas and vanilla extract, stirring until well blended. Mix in the dry ingredients and any nuts or chocolate chips if using.
- Pour batter into the baking pan and bake for approximately 35 minutes at 350 degrees F.
- Let the cake cool fully, then make the cream cheese frosting.
- Beat the cream cheese and butter until fluffy. Mix in the vanilla, then gradually add the confectioners’ sugar while continuing to mix.
- Spread cream cheese frosting over the cooled cake. Store cake in the refrigerator.
This was originally posted on August 24, 2010. It has been updated, but the recipe is the same.