Moist & Fluffy Gluten-Free Banana Cake Recipe (Easy & Delicious)
If you’re anything like me, you’ve always got a few overripe bananas sitting on the counter, begging to be used up. And while banana bread is a classic, this gluten-free banana cake takes those humble bananas to the next level. It’s soft, fluffy, perfectly sweet, and naturally gluten-free without tasting “healthy” or dry. Whether you’re gluten-free by choice or necessity, this banana cake is one of those recipes you’ll come back to again and again. It’s easy enough for a weekday treat and special enough for a celebration.
Let me walk you through this banana cake magic, and share all my tips and tricks to make sure it turns out perfect every time.
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 12 slices
Ingredients
- 1½ cups mashed ripe bananas (about 3 medium bananas)
- 2 large eggs
- ½ cup melted coconut oil (or neutral oil like avocado oil)
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or any milk of choice)
- 1½ cups gluten-free all-purpose flour (with xanthan gum included)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional but recommended)
Optional for topping:
- Cream cheese frosting
- Chopped walnuts or pecans
- A sprinkle of cinnamon sugar
Instructions
- Preheat your oven to 350°F and lightly grease a 9×9-inch square pan or line with parchment paper.
- In a large bowl, whisk together the mashed bananas, eggs, oil, brown sugar, vanilla, and almond milk until smooth.
- In another bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely before frosting or slicing.
Tips for the Best Gluten-Free Banana Cake
- Use super ripe bananas. The more brown spots, the better. They bring natural sweetness and extra moisture.
- Don’t overmix. Gluten-free batters can get gummy if stirred too much. Just mix until no dry streaks remain.
- Check your flour blend. Make sure it includes xanthan gum, which helps with texture and structure. If not, add ½ teaspoon per cup of flour.
- Cool before frosting. If you plan to frost the cake, let it cool completely so the frosting doesn’t melt.
Recipe Variations
- Dairy-Free: This recipe is already dairy-free if you skip traditional frosting or use a vegan alternative.
- Add Chocolate Chips: Stir in ½ cup mini chocolate chips for a dessert-like twist.
- Make it Nutty: Fold in ½ cup chopped walnuts for texture and richness.
- Bake as Cupcakes: Divide batter into a lined muffin tin and bake at 350°F for 18–22 minutes for banana cupcakes.
- Top with Frosting: Classic cream cheese frosting pairs beautifully, but a drizzle of maple glaze or even whipped coconut cream works too.
Frequently Asked Questions
Can I use almond flour instead of gluten-free flour?
Not in this recipe. Almond flour behaves very differently and would make the cake dense. Stick with a 1:1 gluten-free all-purpose blend.
How should I store the cake?
Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well for up to 2 months.
Can I make it vegan?
Yes! Replace the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water) and be sure to use plant-based milk and frosting.
Why did my cake turn out gummy?
This often happens when the batter is overmixed or your flour blend lacks xanthan gum. Try mixing gently and checking your blend.
Can I use coconut sugar instead of brown sugar?
Yes, coconut sugar works well here and gives the cake a slightly deeper flavor.
Related Post: Easy Rhubarb Oat Bars Recipe
Final Thoughts
This gluten-free banana cake is everything you love about banana bread—only lighter, fluffier, and a little more special. It’s the perfect bake for birthdays, potlucks, or just because. I hope it becomes a staple in your kitchen like it has in mine.