This post is sponsored by Rodelle. As always, all opinions are my own.
This tender and moist Gluten Free Banana Snack Cake can satisfy all your sweet cravings. It's loaded with banana flavor and piled high with a creamy buttercream frosting.
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 Cake is so sweet and tender no one will know it's gluten free. The banana and buttermilk keep it super moist and using Rodelle extracts add 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.
- 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.
- 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.
- 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.
- Bananas - Use only ripe bananas in recipes like this because they are super sweet.
- 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.
- 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.
- Baking Soda - Make sure yours is fresh.
- Baking Powder - If you are sensitive to gluten make sure your baking powder is gluten free. We like Clabber Girl.
- Milk - I used plain almond milk, but you can substitute cow's milk, coconut or oat milk with no problem.
- Vinegar - I used apple cider but you can also use plain white vinegar.
- Powdered Sugar - I use Wholesome Organics.
- Chocolate Extract - I prefer Rodelle Chocolate Extract. It adds so much flavor to this frosting you won't believe it. It doesn't make it taste like chocolate but it gives it a nice subtle flavor. You can substitute vanilla extract if you don't have the chocolate.
- Preheat oven and spray an 8-inch baking pan.
- Mix the milk and the vinegar and set aside
- Mix butter and sugar until light and fluffy.
- Add eggs, vanilla, and banana and continue to mix well.
- Mix flour, baking soda, and baking powder in another bowl.
- Alternate adding the flour and the milk mixture mixing well in between.
- Pour into pan and bake for 20 minutes.
Instructions for frosting
- Mix butter and chocolate extract with a mixer until light and fluffy.
- Add the powdered sugar and mix well. Add the milk and beat at high power until fluffy.
- Do not frost cake until it's completely cooled.
- 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. (some brown is okay)
- 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
FAQ and Tips
- 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!
- 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.
- 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!
Gluten Free Banana Snack Cake
- ½ cup unsalted butter room temperature
- ⅓ cup white sugar or coconut sugar
- 2 eggs
- 1 teaspoon Rodelle Pure Vanilla Extract
- 1 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
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon Rodelle Chocolate Extract or vanilla extract
- 1 tablespoon milk
- 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.
- Cream butter and Rodelle Chocolate Extract 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.