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. If you like banana bread, you have to try this tasty cake.
Recently, Jim and I were at my parent’s house helping out with some yard work. 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. Her suggestion turned into this gluten free banana cake with cream cheese frosting.
The cake is moist, tender, and filled with banana flavor. When topped with the cream cheese frosting, the cake is over-the-top delicious.
This gluten free banana cake recipe is quick and easy and doesn’t require any fancy equipment to make. The tools to prepare this recipe are probably in your kitchen cupboards.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Banana Cake
Preheat your oven to 350 degrees and grease a 9″x13″ baking pan.
In a large mixing bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt (photos 1 & 2).
Add the oil, sugar, eggs, lemon juice, and vanilla and stir until combined (photos 3 & 4).
Stir the mashed bananas into the batter making sure the bananas are incorporated throughout the mixture (photos 5 & 6).
Transfer the batter to the prepared pan (photo 7).
Bake at 350 degrees for 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean.
Allow the cake to cool completely before frosting.
Using an electric mixer on medium speed, beat the cream cheese and butter together until combined (about 3 minutes).
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.
Once the cake is completely cool, add the cream cheese frosting and enjoy!
Baker’s Tips
- 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.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making this gluten free banana cake recipe. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the cake together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this cake recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
This gluten free banana cake recipe is easy to make and full of flavor. If you have some ripe bananas waiting to be used, give this Gluten Free Banana Cake with Cream Cheese Frosting a try. I hope you enjoy it as much as my family does. Happy Baking!
Looking for More Gluten Free 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}
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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 recipe was first published in 2018, but was published again in 2020 to include a tweak to the ingredients, updated images, and step by step instructions.
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.
This cake is super delicious. Moist easy and the frosting is creamy and tasty. Thank you for this recipe this is my second time making it. It’s hard to find good GF recipes.
Thank you for the 5-star rating, Celeste. I’m happy to hear you enjoy the recipe. Thanks for taking the time to come back and leave a comment.