Gluten Free Banana Cake

When most people think of banana desserts, they probably first imagine banana bread.  But I'm hear to tell you that bananas aren't just for banana bread - bananas can be fancy too. Just look at this pretty gluten free banana cake! 

This delicious gluten free cake has loads of banana flavor, a tender crumb, and it's topped with a cinnamon cream cheese icing. This bundt cake is easy to make, but fancy enough for for birthdays and special occasions.  You just might find yourself digging out the bundt pan every time you have some ripe bananas in the kitchen!

You'll need about 3 ripe bananas for this recipe. If you still have more ripe bananas on your counter, check out more of my favorite banana recipes: banana bread baked oatmeal, gluten-free banana muffins and my killer gluten-free banana bread with pecans.

Ingredient Notes

This delicious cake recipe requires just a handful of simple ingredients, which can be found in any grocery store.  Plus it's both gluten free and dairy free as written.

• Ripe Bananas - You'll need at least 3 overripe bananas for this cake. About 1 ⅓ cup mashed.  The banana peels should have lots of dark spots all the way up to being completely brown, as shown in the photo above.  If your bananas are leaking or have a fermented smell they are too old for baking and should be thrown away.
• Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for all of my cake recipes. You can use the flour blend of your choice, but ensure that it contains xanthan gum or another stretchy binder. I have not tested this recipe with other gluten-free flour blends, so your results may vary. 
• Oil - I use extra light olive oil in my cakes.  However, any light flavored cooking oil, like vegetable oil or coconut oil, will work fine.  I don't recommend using butter for this recipe.
• Maple Syrup - Adds some sweetness and complexity to the flavor. It also provides some of the moisture for the cake.  I wouldn't recommend a substitution here.
• Non-Dairy Milk - I use either unsweetened coconut milk or oat milk in my baking. But any dairy free milk alternative will work fine. If you're not dairy free, use regular milk in the same measure.

For the icing, you will need:

• Vegan Cream Cheese - I prefer Miyokos Brand, but any vegan cream cheese should work. If you're not dairy free, use regular cream cheese in the same measure.

See recipe card at the bottom of the post for full ingredient list and measurements.

How to make a gluten-free banana cake

This recipe is very easy to prepare, but I do recommend using a stand mixer or handheld electric mixer for the best results.  

Before you begin, you should grease and flour a 10-cup bundt pan.

STEP 1: Combine the gluten free flour, baking powder, salt, cardamom, cinnamon and nutmeg in a medium bowl.  Whisk until well mixed.

STEP 2: Add the oil, sugar, and maple syrup to a large mixing bowl and beat until it's combined.  It will resemble wet sand.

STEP 3: Add the vanilla extract. Then add the eggs one at a time beating for 60 seconds between each addition.

STEP 4: Alternate adding the dry ingredients, then the milk.  Once it has all been mixed in, fold the mashed bananas into the cake batter.

STEP 5: Pour the batter into your greased and floured cake pan.  Let the batter rest for 10-15 minutes at room temperature before baking.