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Gluten Free Banana Cake is super moist and tender. It’s delicious on its own, but the cream cheese frosting takes it to another level! If you like banana bread, you have to try this tasty cake.
GLUTEN FREE BANANA CAKE WITH CREAM CHEESE FROSTING
Recently, Jim and I were at my parent’s house helping out with some yard work. They have good-sized front and back yards and there’s always grass to cut, weeds to pull, and bushes to prune.
When we were done working for the day, we shared a meal that was capped off by a wonderful banana cake my mom had made. Instead of frosting the cake, she added finely chopped walnuts to the top to give it a little crunch.
My mom mentioned she thought the cake would also be good with frosting in place of the nuts. As a result, this gluten free banana cake with cream cheese frosting becomes the next recipe I share with you.
The process for preparing the cake is quick and easy. You only need a large mixing bowl, wire whisk, wooden mixing spoon, and measuring cups and spoons.
Add all the dry ingredients, except the sugar, to the mixing bowl and whisk together. Whisking the dry ingredients before adding the wet ingredients ensures the leavening agents (xanthan gum, baking powder, baking soda) are thoroughly incorporated with the gluten free flour.
Then add the wet ingredients and sugar to the mixing bowl and stir to combine. Finally, stir in the mashed bananas and pour the mixture into the prepared pan.
Bake in a 350-degree oven for 30 minutes or until a wooden pick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Tips For Making Gluten Free Banana Cake:
- First, grease the bottom and sides of the baking pan. You don’t want to leave behind any cake that’s stuck to the pan.
- When adding the mashed bananas, be sure to thoroughly mix them into the batter. The bananas add flavor and moisture and you want the entire cake to be filled with flavor.
- Allow the cake to cool completely before adding the frosting. If you add the frosting too soon, the frosting will be runny.
If you’re looking for an easy cake recipe with loads of flavor, give this Gluten Free Banana Cake with Cream Cheese Frosting a try. I know you’ll enjoy it as much as we do! Happy Baking!
LOOKING FOR MORE RECIPES WITH BANANAS?
- Mary’s Homemade Banana Bread
- Healthy Quinoa Banana and Strawberry Muffins
- Gluten Free Chocolate Chip and Walnut Banana Bread
- Gluten Free Chocolate Chip Banana Muffins
- Caramelized Banana Bread {Gluten Free}
Find more tasty recipes in the Recipe Index.
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This Gluten Free Banana Cake is easy to make, tender, flavorful, and impossible to resist! The cake is delicious on its own, but the cream cheese frosting takes it to another level.
- 2 cups gluten free flour blend
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup oil, vegetable or canola
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups mashed bananas (about 3 medium)
- 1 8 oz. pkg. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla
- 3-4 cups powdered sugar
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Preheat oven to 350° F and grease a 9"x13" baking pan.
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In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
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Add in the oil, sugar, eggs, lemon juice, and vanilla and stir until combined.
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Stir the mashed bananas into the batter making sure the bananas are incorporated throughout the mixture.
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Transfer the batter to the prepared pan.
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Bake at 350 degrees for 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean.
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Allow the cake to cool completely before frosting.
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Using an electric mixer on medium speed, beat the cream cheese and butter together until combined (about 3 minutes).
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Stir in the vanilla, then stir in the powdered sugar 1 cup at a time. You'll need at least 3 cups of powdered sugar, but you may need more depending on how thick you want the frosting.
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Once the cake is completely cool, add the cream cheese frosting and enjoy!
- Grease the bottom and the sides of the baking pan. You don’t want to leave behind any cake that’s stuck to the pan.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- When adding the mashed bananas, be sure to thoroughly mix them into the batter. The bananas add flavor and moisture and you want the entire cake to be filled with flavor.
- Allow the cake to cool completely before adding the frosting. If you add the frosting too soon, the frosting will be runny.
This cake is delicious! I have made this quite a few times!
Hi Julie,
Thanks for taking the time to leave a comment. I’m happy to hear you enjoy the recipe.
Made this today for a Mothers Day brunch……..everyone loved it!!!! I put chocolate frosting on top!
Hi Christine,
Thanks for taking time to leave a comment. I haven’t used chocolate frosting before, but it sounds delicious!
Can you make this recipe if you don’t have xanthan gum and can you use almond oil walnut oil or olive, grapeseed it seem to be what I have available and can Organic all purpose arrowhead flour be used thank you
Hi Sharon,
If you don’t have xanthan gum, you can substitute 1/2 teaspoon ground flax seed mixed with 1/2 teaspoon water. I haven’t used almond, walnut, or grapeseed oil, but you could use olive oil. If the oil has a strong flavor, it can overpower the flavor of the cake. Arrowhead all-purpose certified gluten free flour should work with this recipe. Thanks for stopping by and taking time to leave a comment.
Would putting vanilla pudding in cake still be gluten free the cake I normally make you poke holes in cake after cool and put vanilla pudding into them
Make sure you read the label of the vanilla pudding you want to use. Not all puddings are gluten free.
This is my go-to gluten free banana cake recipe. i’ve made it 4x in the last few months, and everyone is crazy over it. I add chia seeds into the batter, and sprinkle cinnamon on top, and it seems it helps to add 1/2 cup almond (or other plant based) milk to it, maybe because of the altitude where I live. Thank you!!
Hi Lisa,
Thanks for taking the time to rate the recipe. I’m so glad you enjoy it. I like your idea of sprinkling cinnamon on top.
I am new to Gluten Free and have had a few failures along the way which was not only costly but also confidence destroying especially after being a capable kitchen cook.
But this is a no fail – delicious and easy recipe. Thank you so much for sharing this lovely cake.
Nicole
Hi Nicole,
Thank you for taking time to leave a comment. I’m happy to hear you enjoyed the recipe.
Awesome! only used 1/2 cup white sugar + 1/4 brown sugar…. perfectly moist and sweet! My family loved it.
If using Pamelas baking mix maybe mention not to add baking soda, there is already some in the mix. My cake exploded
Hi Madelyn,
Thank you for sharing your experience.
Hi! Excited to make this tonight for company. Curious what GF flour you recommend for this recipe? We have GF all purpose flour and also GF 1 to 1 baking flour as well and I am not sure which one to use. Which do you use when making this cake?
Hi Katie,
I get the best results when I use a GF 1 to 1 baking flour. Check the ingredients of the one you use for xanthan gum. If the GF flour already has it, you’ll want to omit it from the recipe.
Made this with cup4cup and omitted xanthan gum as the mix has it. Wow this was great. Really fresh bannana taste! Over all not to sweet. We really like it! Great recipe.
Hi Sarah,
I’m really happy to hear you enjoyed the cake. Thank you for taking the time to leave a comment.
This is a great recipe. I make a GF flour mix using most of the usual flours & starches the exception being chestnut flour, which is about half the mix. I’ve tried baking a few sweet treats such as GF donuts but they tasted more cake-like than donut batter. However, this banana cake recipe is the closest in texture and taste to traditional wheat flour recipes. I use a little less sugar, but add choc chips, walnuts & freeze dried maple flakes. Really fantastic. Thank you
Hi Philip,
I’m so glad you enjoyed the recipe. Thank you for taking time to leave a comment.
Wow! Wow! This is an amazing recipe. I do sub psyllium husk for guar gum and virgin olive oil light for canola oil. I have never had a more moist cake than this one. Thank you for the recipe.
Hi Patti,
Thank you for taking time to leave a comment and share your substitutions. I’m happy you enjoyed the recipe.