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Gluten Free Banana Cake

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A soft, moist, and flavorful gluten-free banana cake made with ripe bananas and simple pantry ingredients. Perfect as a comforting dessert, snack cake, or celebration treat, with an optional cream cheese frosting for extra indulgence.

Ingredients

  • 3 ripe bananas, mashed
  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or dairy-free milk
  • For the Optional Frosting:
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9-inch round cake pan or an 8-inch square baking pan.
  3. Whisk together the gluten-free flour, baking soda, baking powder, and salt in a medium bowl.
  4. Beat the butter and sugar together in a large bowl until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract and mashed bananas.
  7. Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool completely before frosting or serving.
  11. For the frosting, beat the cream cheese and butter until smooth, then mix in the powdered sugar and vanilla until creamy. Spread over the cooled cake.

Notes

  • Add chopped walnuts or pecans for extra texture.
  • Mix chocolate chips into the batter for a sweeter variation.
  • Add 1 teaspoon cinnamon for warm spice flavor.
  • Top with sliced bananas and a drizzle of honey before serving.
  • For a dairy-free version, use plant-based butter, dairy-free milk, and dairy-free frosting alternatives.
  • Store frosted cake in the refrigerator for up to 5 days.
  • Store unfrosted cake at room temperature for up to 2 days.
  • Freeze individual slices or the whole cake for up to 3 months.
  • Use very ripe bananas with brown spots for the best flavor and moisture.
  • Avoid overmixing the batter to maintain a tender texture.

Nutrition

Find it online: https://cookedbymaya.com/gluten-free-banana-cake/