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Home » Desserts » Banana Cake with Cream Cheese Frosting (Gluten Free).

Banana Cake with Cream Cheese Frosting (Gluten Free).

Aug 24, 2010 · Modified: Jul 25, 2017 by Kelly Roenicke · 15 Comments

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frosted banana cake recipe

This moist and delicious banana cake is gluten free and topped with rich cream cheese frosting. 

gluten free banana cake

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.

banana cake recipe

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.

frosted gluten free banana cake

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.

gluten free banana cake
4.67 from 6 votes
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Banana Cake with Cream Cheese Frosting (Gluten Free).

A moist and delicious gluten free banana cake topped with cream cheese frosting.

Course Dessert
Cuisine gluten free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 390 kcal
Author Kelly Roenicke

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

  1. Heat oven to 350 degrees.  Lightly grease a 9 inch square pan with oil.

  2. In a medium bowl, mix together the gluten free flour blend, baking soda, and sea salt. Set aside.
  3. In a separate bowl, mix together the organic canola oil, granulated sugar, and brown sugar.
  4. Add eggs, mashed bananas and vanilla extract, stirring until well blended. Mix in the dry ingredients and any nuts or chocolate chips if using.
  5. Pour batter into the baking pan and bake for approximately 35 minutes at 350 degrees.

  6. Let the cake cool fully, then make the cream cheese frosting.

  7. Beat the cream cheese and butter until fluffy.  Mix in the vanilla, then gradually add the confectioners' sugar while continuing to mix.

  8. 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.

Nutrition Facts
Banana Cake with Cream Cheese Frosting (Gluten Free).
Amount Per Serving
Calories 390 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 58mg19%
Sodium 222mg10%
Potassium 147mg4%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 31g34%
Protein 4g8%
Vitamin A 430IU9%
Vitamin C 2.6mg3%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Cake recipe adapted from here.

This banana cake is:

  • very tender and light
  • a great dessert for a party or potluck
  • also delicious plain!

frosted banana cake recipe

Related

« Lentil Quinoa Salad with Feta Cheese.
Curried Red Lentil Soup. »

Filed Under: Desserts, food, Gluten Free, Recipes, Sweets Tagged With: Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Jess

    June 21, 2021 at 1:51 pm

    5 stars
    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.

    Reply
  2. Kathy Jaffer

    April 2, 2021 at 9:35 am

    So excited to make this cake! How long can I store this in the refrigerator?

    Reply
    • Kelly Roenicke

      April 24, 2021 at 12:07 am

      This should stay fresh in the fridge for 5 days.

      Reply
  3. Susan

    November 21, 2020 at 4:54 pm

    5 stars
    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.

    Reply
  4. Chelsea @ Mae's Menu

    June 1, 2020 at 11:56 pm

    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!

    Reply
  5. Sandy

    April 5, 2019 at 7:50 pm

    I think this is user friendly especially like you say with certain allergens…..thank you for substitutions too. I will definitely try it too.

    Reply
  6. Katie

    January 26, 2019 at 8:37 pm

    5 stars
    Delicious recipe!

    Reply
  7. Janet Yang

    November 8, 2018 at 1:43 pm

    5 stars
    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!

    Reply
  8. Rozina

    August 22, 2018 at 3:24 am

    3 stars
    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

    Reply
    • Kelly Roenicke

      August 22, 2018 at 8:08 pm

      I have never tried that, so I’m not sure!

      Reply
  9. NickiB

    April 13, 2017 at 6:45 pm

    5 stars
    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!

    Reply
    • Kelly Roenicke

      April 19, 2017 at 5:34 pm

      So glad you liked it! I love your substitutions!

      Reply
  10. its simple love

    August 24, 2010 at 6:20 pm

    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

    Reply
  11. sarah

    August 24, 2010 at 4:50 pm

    yum yum yum. i love bananna cake with cream cheese frosting, has to be one of my favorites! :)

    Reply
  12. Silver Strands

    August 24, 2010 at 9:44 am

    By the looks of that cake I would never guess it’s gluten free! So fluffy and yummy looking :)
    oxoxo
    Denalee

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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