Gluten Free Banana Cake

This tender and moist Gluten Free Banana Cake can satisfy all your sweet cravings.  It's loaded with banana flavor and piled high with a creamy buttercream frosting. It's sweet tender and loaded with banana flavor! 

If you love bananas be sure to check out my Gluten Free Banana Bread and my Gluten Free Blackberry Banana Bread. 

I don't know about you but sometimes, I just need a quick cake to share with the family.  I don't always want to make a big one and have leftovers and in those cases, the snack cake is a perfect size.

This Gluten Free Banana Snack is so sweet and tender no one will know it's gluten free.  The banana and buttermilk keep it super moist and using Rodelle extract adds so much flavor.

I am a huge fan of Rodelle products because they are high quality and never let me down.  They are failproof! The ingredients you choose do matter, especially in baking.  

Overripe bananas work best in this recipe.  That means you want bananas with black spots and those that are soft to the touch. You might consider throwing these away but they are actually super sweet and are perfect for this. 

I also like to dice them up and freeze them for smoothies. Do not toss them.

Ingredients for Gluten Free Banana Cake

1. Butter - Always use room temperature butter for baking.  I use unsalted since I add salt later to the cake.  If you prefer to use salted butter, omit the extra salt.  You can also use vegan butter in this recipe.  
2. Sugar - I used coconut sugar (coconut palm sugar) because I love the extra flavor it adds to this recipe.  Plus coconut sugar is not as processed as white sugar.  You could use white or even brown sugar if you want.
3. Vanilla Extract - I prefer to use Rodelle Pure Vanilla Extract.  It adds a deep rich flavor that you can taste in baked goods like this. 
4. Bananas - Use only overripe bananas in recipes like this because they are super sweet.  
5. Eggs - Use room temperature eggs. Just set them on the counter before you start mixing anything and they will have time to warm up a bit.
6. Gluten Free Flour - I prefer to use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I have so much success with this brand and it tastes the most like regular flour. 
7. Baking Soda - Make sure yours is fresh.
8. Baking Powder - If you are sensitive to gluten make sure your baking powder is gluten free. We like Clabber Girl.
9. Salt
10. Milk - I used plain almond milk, but you can substitute cow's milk, coconut or oat milk with no problem.
11. Vinegar - I used apple cider but you can also use plain white vinegar. 
12. Powdered Sugar - I use Wholesome Organics.

How to Make Gluten Free Banana Cake

1. Preheat the oven and spray an 8-inch baking pan.
2. Mix the milk and the vinegar in a small bowl and set aside
3. Mix butter and sugar until light and fluffy in a stand mixer with the paddle attachment.  You can also use a hand mixer. 
4. Add eggs, vanilla, and mashed banana, and continue to mix well.
5. Mix flour, baking soda, and baking powder in another bowl.
6. Alternate adding the flour and the milk mixture mixing well in between. Scrape down the sides of the bowl with a spatula. 
7. Pour into pan and bake for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.

Instructions for Frosting

1. Mix butter and chocolate extract with a mixer until light and fluffy in a stand mixer with the paddle attachment. You can also use a hand mixer. 
2. Add the powdered sugar and mix well.  Add the milk and beat at high power until fluffy.  
3. Do not frost cake until it's completely cooled.  Smooth the frosting over the cooled cake. Cut and enjoy this delicious cake!

Tips and Tricks

• I have only made this with Bob's Red Mill Gluten Free Flour so I cannot speak to any other brands.
• Make sure you use ripe bananas because this will make the cake sweeter. I'm looking for bananas with multiple brown spots and soft to the touch.
• Be sure you let the cake cool before you frost it or the frosting will melt.  
• Store this cake on the counter for up to four days uncut with plastic wrap or foil covering.  I find it's easier to keep it in the baking pan for storage. If you have already cut the cake it will start to dry out so it will only last a few days.

More gluten free desserts

• Gluten Free Banana Bread
• Gluten Free Chocolate Chip Zucchini Bread
• Gluten Free Blueberry Coffee Cake
• Gluten Free Lemon Blueberry Cake

Frequently Asked Questions

1. What's the difference between banana bread and banana cake?  Honestly, not much.  They are both sweet cakes and even though we eat Banana Bread for breakfast, we are fooling ourselves when we say it isn't cake!
2. Can I substitute other flours in this recipe?  You are welcome to try other gluten free flour blends but I love Bob's Red Mill and can't speak to any other brands in this cake. I'm sure some other blends would work.  Please let me know in the comments if you try another one.  
3. What if I don't have ripe bananas?  According to Food52, you can ripen them by baking them in the oven at 300 degrees until the peel turns black.  I haven't tried this but sounds interesting!
4. How do I keep a gluten free cake moist? The butter and overripe bananas will keep this cake moist.
5. How do I make my gluten-free baking more fluffy? Xanthan gum which is in the Bob's Red Mill 1 to 1 Baking Flour and eggs will make this cake fluffy.
6. What flour is best for gluten free cake? I have said this so many times... Bob's Red Mill 1-to-1 Baking Flour is the best.  It's a no-brainer replacement and can almost always be substituted for all-purpose flour. 

Gluten Free Banana Cake

This tender and moist Gluten Free Banana Cake can satisfy all your sweet cravings.  It's loaded with banana flavor and piled high with a creamy buttercream frosting.  

4.86 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: banana cake

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12

Calories: 309kcal

Ingredients

• ½ cup unsalted butter room temperature
• ⅓ cup white sugar or coconut sugar
• 2 eggs
• 1 teaspoon Pure Vanilla Extract
• 1 overrripe banana
• 1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup almond milk any milk will work
• 1 tablespoon vinegar

Frosting

• ½ cup unsalted butter room temperature
• 2 cups powdered sugar
• 1 tablespoon milk

Instructions

• Preheat oven to 350 degrees. Spray an 8 inch square baking pan or line with parchment paper.
• In a measuring cup mix the milk and the vinegar and set aside.
• Mix the butter and sugar together until light and fluffy.
• Add eggs, Rodelle Vanilla and banana and mix until well combined.
• In another bowl whisk together the flour, baking powder and baking soda.
• Alternate adding the flour mixture and milk mixture and continue to stir until well combined.
• Pour into the baking pan and cook for 20. minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool well on a cooling rack before frosting. I suggest at least one hour.

Frosting

• Cream butter in a mixer until it's fluffy.
• Add powdered sugar a little at a time and continue to mix well until fluffy. Add the milk and beat at high speed. You can add a tad more milk if it's too thick.

Notes

I have not made this cake with any other gluten free flour.  I have the most success with Bob's Red Mill and can't recommend any other brand in this recipe.

Feel free to leave out the chocolate extract and add vanilla extract instead.

Nutrition

Calories: 309kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 236mg | Potassium: 87mg | Fiber: 2g | Sugar: 27g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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