This moist and delicious banana cake is gluten free and topped with rich cream cheese frosting.
We made a yummy banana cake with cream cheese frosting last week! My little boy kept asking for cake, cake, cake, so finally I decided a nice gluten free cake was in order.
You can make this banana cake with regular flour if you want to, just substitute it in an equal amount. We adapted a banana bread recipe and then just frosted it with a simple cream cheese frosting. The moist banana cake with the rich frosting made a wonderful dessert.
I used overripe bananas that I had stashed in the freezer to make this cake extra flavorful.
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 Enjoy Life, King Arthur, or 123 Gluten Free.
These gluten free chocolate chip banana muffins are another great way to use up brown bananas.
Banana Cake with Cream Cheese Frosting (Gluten Free).
A moist and delicious gluten free banana cake topped with cream cheese frosting.
Ingredients
For the cake:
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup organic canola oil
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 3 ripe bananas mashed
- ½ teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese use vegan cream cheese if you need to be dairy free
- ¼ cup butter or vegan buttery spread
- 1 cup confectioner's sugar
- ½ teaspoon vanilla extract
Instructions
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Heat oven to 350 degrees. Lightly grease a 9 inch square pan with oil.
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In a medium bowl, mix together the gluten free flour blend, baking soda, and sea salt. Set aside.
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In a separate bowl, mix together the organic canola oil, granulated sugar, and brown sugar.
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Add eggs, mashed bananas and vanilla extract, stirring until well blended. Mix in the dry ingredients and any nuts or chocolate chips if using.
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Pour batter into the baking pan and bake for approximately 35 minutes at 350 degrees.
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Let the cake cool fully, then make the cream cheese frosting.
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Beat the cream cheese and butter until fluffy. Mix in the vanilla, then gradually add the confectioners' sugar while continuing to mix.
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Spread cream cheese frosting over the cooled cake. Store cake in the refrigerator.
Recipe Notes
If you need to make this egg free, use ⅓ cup unsweetened applesauce in place of the eggs.
Cake recipe adapted from here.
This banana cake is:
- very tender and light
- a great dessert for a party or potluck
- also delicious plain!
Jess
I love this banana cake! The texture is perfect & the frosting is the icing on top! I’ve made it countless times and it always turns out delicious! I use Bob’s Red Mill 1:1 baking flour.
Kathy Jaffer
So excited to make this cake! How long can I store this in the refrigerator?
Kelly Roenicke
This should stay fresh in the fridge for 5 days.
Susan
This was perfection. Moist, soft, light. Better than any gluten version. I replaced 1/4 cup of the gluten-free flour with almond flour, just because I had some to use up. Otherwise I followed the recipe exactly. Will definitely make again.
Chelsea @ Mae's Menu
This cake looks delicious! You can never have enough ways to use overripe bananas, in my opinion. I love how much banana your cake uses. Thanks so much for sharing this recipe. I can’t wait to try this recipe out!
Sandy
I think this is user friendly especially like you say with certain allergens…..thank you for substitutions too. I will definitely try it too.
Katie
Delicious recipe!
Janet Yang
This recipe is wonderful! I made it exactly (used Namaste-my go to flour). The only change was decreasing white sugar to 1/3 cup. It was perfect with the frosting!!! That frosting is wonderful. The combination made for a perfectly moist, perfectly sweet banana cake!
Rozina
Hi Kelly. Thanks for the recipe. I was wondering if I could sub the bananas with mangoes. Also off would be great to have the weights for dry ingredients so that we can our choice flours as I am intolerant to certain grains. Tks
Kelly Roenicke
I have never tried that, so I’m not sure!
NickiB
I made this a few days ago and boy was it ever delicious! I used King Arthur multi purpose gluten free flour.
My husband has sulfite sensitivities, so instead of the canola oil, I used melted butter from grasssfed cows. I added a bit of nutmeg and ground ginger for a little extra flavor, and a handful of Enjoy Life mini chocolate chips.
Favorite gf banana cake I have made yet!
Kelly Roenicke
So glad you liked it! I love your substitutions!
its simple love
Yum! I am throwing a baby shower for a friend this weekend and she has ciliac disease so I have been looking at gluten free recipes! Thanks so much for this one! It’s nice to have one that is tested and recommended.
Rachael
sarah
yum yum yum. i love bananna cake with cream cheese frosting, has to be one of my favorites! :)
Silver Strands
By the looks of that cake I would never guess it’s gluten free! So fluffy and yummy looking :)
oxoxo
Denalee