Moist Gluten Free Banana Cake Recipe

Made with almond flour, gluten free flour and naturally sweetened, this gluten free banana cake is a great afternoon snack with a coffee or tea!

When bananas start turning very ripe and brown, they’re perfect for baking. Instead of the usual banana bread or muffins, this gluten free banana cake is a lighter, snackable option that still feels special. It’s naturally sweetened, moist from yogurt and banana, and uses a combination of almond and gluten-free flour so it’s full of flavor and texture.

What makes this a healthier banana cake?

This cake relies on ripe bananas for sweetness and moisture, and uses pure maple syrup instead of refined sugar. It stays tender with dairy-free yogurt and just 2 tablespoons of avocado oil rather than a full cup of oil or butter. A mix of almond flour and a gluten-free flour blend adds protein, healthy fats and a pleasant crumb. You can serve it plain as a snack cake, or top it with a light frosting if you’d like a slightly more indulgent treat.

How do you make gluten free banana cake?

Choose VERY ripe bananas for the best sweetness and moisture. Mash them until smooth, then whisk in the eggs until well combined. Add the maple syrup, dairy-free yogurt, avocado oil and vanilla, mixing until smooth. In a separate bowl, combine almond flour, gluten-free flour blend, baking powder, baking soda, cinnamon and salt. Add the wet mixture to the dry and stir gently until no dry streaks remain. Fold in mini dairy-free chocolate chips if desired.

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Line an 8×8-inch baking pan with parchment paper and pour the batter in, smoothing the surface. Bake at 350°F (175°C) for about 26–28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing or frosting.

What do you frost the banana cake with?

For a simple dairy-free frosting, beat 1/2 cup vegan butter until smooth, then add 1 1/2–2 cups powdered sugar, 1 teaspoon ground cinnamon and 2 teaspoons vanilla extract. Add 1–2 tablespoons dairy-free milk a little at a time until you reach a spreadable consistency. If you’d like a caramel twist, swirl a few tablespoons of dulce de leche or caramel into the frosting after spreading it across the cake.

Is this gluten free banana cake vegan?

The cake is gluten-free and dairy-free but not vegan because it contains two eggs. The eggs help bind and give structure to the cake; I haven’t tested a flax or vegan egg substitute here, but if you try one and it works well, it’s worth noting that it may change texture slightly.

Serve the cake plain for a lighter snack, or frost it for a sweeter dessert. Either way, it’s a pleasant, wholesome option when your bananas are perfectly ripe.

Can you double this cake recipe?

Yes. Double all ingredients and bake in a 9×13-inch pan. The baking time should be similar, but check for doneness with a toothpick. This cake keeps best if eaten promptly; to preserve freshness, freeze half if you won’t finish it within a couple of days and thaw overnight in the refrigerator when ready to eat.

Enjoy!

Gluten Free Banana Cake

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5 from 1 review

• Author: Katherine | Love In My Oven
• Total Time: 45 minutes
• Yield: 14–16 pieces
• Diet: Gluten Free