Banana bread may be homely, comfort food. But bananas can be fancy too. Just look at this gluten free banana cake as an example. Delicious banana flavor, soft crumb, all topped with a cinnamon cream cheese icing. Perfect for birthdays and potlucks or every day dessert.
- Bananas - You'll need at least 3 over ripe bananas for this cake. About 1 ⅓ cup mashed.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand flour for most of my recipes. You can use the flour blend of your choice, but ensure that it contains xanthan gum or another stretchy binder. For the best outcome, weigh your ingredients.
- Oil - I use extra light olive oil in my cakes, but any light flavored cooking oil will work. I don't recommend using butter for this recipe.
- Maple Syrup - Adds some sweetness and complexity to the flavor. I wouldn't recommend a substitution here.
- Non-Dairy Milk - I use either coconut milk (in the carton) or oat milk in my baking. Any non-dairy milk should 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 for full ingredient list and quantities.
Substitutions & Variations
- Make it Vegan / Egg free - While I haven't tested this cake with a vegan recipe, I have made quite a few vegan cakes. I think the best egg substitute here would be a combination of baking soda with apple cider vinegar.
- Add nuts - This cake would be amazing with nuts mixed into the batter or sprinkled on top. Walnuts or pecans would be my top picks.
- Add mini chocolate chips to the cake batter for a delicious chocolate chip banana cake.
- Make it without the frosting to reduce the overall sugar and calories for a "healthier" dessert.
How to make a perfect gluten free banana cake
STEP 1: Combine the gluten free flour, baking powder, salt, cardamom, cinnamon and nutmeg in a medium bowl. Whisk until well mixed.
STEP 2: Beat together the oil, sugar, and maple syrup. It will resemble wet sand.
STEP 3: Add the vanilla. Then add the eggs one at a time beating for 60 seconds between each addition.
STEP 4: Alternate adding the flour mixture, 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 and bake.
Store any leftover cake in an airtight container in the refrigerator for 3-4 days. If you don't use the cream cheese icing, you can store the cake at room temperature as long as your house is not too warm.
There are a few reasons this cake will be moist. First, we are using oil instead of butter. Oil allows the batter to hold more liquid. Second, we are adding fresh fruit, which contains fructose. This type of sugar draws moisture from the air, so the cake will become more moist as it sits. Finally, take care not to overbake your cake to keep the crumb nice and moist.
Baking powder is a crucial ingredient to make cakes rise. Baking powder expands the air bubbles that are created when you beat your cake batter. Ensure your baking powder is still active by testing it with hot water to see if it bubbles. Baking powder should be replaced every six months.
I usually let my batter rest in the cake pan while the oven is preheating. This is just a little extra time for the flour to become hydrated, so you can avoid the gritty feeling of some gluten free flours. Don't allow your cake batter to rest too long, as the baking powder becomes activated as soon as the liquid is added.
Yes, if you don't have a Bundt pan, you can bake this recipe into two 9-inch cake rounds. I'd suggest topping it with cream cheese frosting or chocolate frosting - yum!
More great cake recipes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Banana Cake
- 2 ⅔ Cups Gluten Free 1-to-1 Flour Blend (393 grams) I use Bob's Red Mill
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Cardamom
- ⅛ teaspoon Nutmeg
- ¾ Cup Olive Oil or other light flavored oil
- 1 ⅔ Cups Sugar
- ¼ Cup Maple Syrup
- 4 Eggs
- 1 teaspoon Vanilla
- ½ Cup Non Dairy Milk
- 1 ⅓ Cups Ripe banana, mashed about 3 bananas
For the icing
- 4 ounces Vegan Cream Cheese room temperature
- 1 Cup Powdered Sugar sifted
- 4 Tablespoons Non-Dairy Heavy Cream or milk
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- Preheat the oven to 350 degrees. Grease and flour a 10 cup Bundt pan.
- In a large bowl, combine gluten free flour, baking powder, salt, cinnamon, cardamom, and nutmeg. Whisk together until well mixed. Set aside.2 ⅔ Cups Gluten Free 1-to-1 Flour Blend, 3 teaspoons Baking Powder, ½ teaspoon Salt, 1 teaspoon Cinnamon, ½ teaspoon Cardamom, ⅛ teaspoon Nutmeg
- In the bowl of an electric mixer, combine oil, sugar and maple syrup. Beat on medium speed for 2-3 minutes. It should resemble wet sand.¾ Cup Olive Oil, 1 ⅔ Cups Sugar, ¼ Cup Maple Syrup
- Add the vanilla, followed by the eggs one at a time, mixing for 60 seconds between each addition. Scrape down the bowl.4 Eggs, 1 teaspoon Vanilla
- Turn the mixer to the lowest setting. Add half of the flour mixture, followed by half of the milk. Repeat with the remaining flour and milk. Mix until just combined.½ Cup Non Dairy Milk
- Remove the bowl from the mixer and add the bananas. Fold them in by hand with a spatula.1 ⅓ Cups Ripe banana, mashed
- Pour the cake batter into your prepared pan. Let it rest for about 10 minutes before baking.
- Bake in the preheated oven for 55-60 minutes, until the top springs back when gently poked.
- Remove from the oven and cool the cake in the pan for 15 minutes, then turn the cake out onto a wire rack to cool completely.
For the icing
- Once the cake has cooled, add the cream cheese to the bowl of an electric mixer. Beat for 2-3 minutes until smooth and creamy. Scrape down the bowl.4 ounces Vegan Cream Cheese
- Add the remaining icing ingredients to the cream cheese. Start the mixer on low and slowly increase the speed. Beat until the icing is smooth and just a little runny.1 Cup Powdered Sugar, 4 Tablespoons Non-Dairy Heavy Cream, 1 teaspoon Vanilla, ½ teaspoon Cinnamon
- Pour over the cooled cake and serve.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.