Moist, tender and filled with banana flavor, this delicious gluten-free banana cake with cream cheese frosting is topped with sliced bananas and chopped walnuts. Perfect for breakfast, tea or dessert, this sweet treat is totally dairy-free too, but no one would know!
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- Amazing Gluten-Free Banana Cake with Cream Cheese Frosting
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Gluten-Free Banana Cake (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Gluten-Free Cake Recipes You’ll Love:
- Gluten-Free Desserts to Indulge In:
- Gluten-Free Banana Cake (Dairy-Free)
Amazing Gluten-Free Banana Cake with Cream Cheese Frosting
Hey friends, you need this delicious banana cake in your life!
If you love classic banana bread, banana muffins, homemade banana ice cream and all things banana like we do, then you’ll definitely want to make this moist banana cake right now!
Why This Recipe Works:
- Simple Ingredients: The ingredients you’ll need for this gluten-free banana cake recipe are easily available at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the batter for this banana cake is uncomplicated, and assembling it with the cream cheese frosting is a cinch!
- Totally Gluten-Free & Dairy-Free: The best part is that this banana cake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free banana cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Ingredients for the Banana Cake:
Ingredients for the Dairy-Free Cream Cheese Frosting:
Recipe Notes + Substitutions
- Gluten-Free All-Purpose Flour: I recommend using a good-quality all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will leave to a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
- Almond Flour: I used blanched almond flour, but you can also use almond meal if you prefer. Almond flour helps to add moisture to this gluten-free banana cake, so don’t skip it.
- Baking Powder: Since baking powder is the only leavening agent in this banana cake recipe, make sure to add it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Sunflower Oil: I like using sunflower oil since I always have a bottle of it on hand, but you can also use another vegetable oil (such as canola oil, avocado oil, olive oil). You can also use melted vegan butter or melted coconut oil instead. If you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
- Sugar: I used a mix of both white and brown sugar, but you can use all white or all brown sugar if you prefer. You can also use coconut sugar if you wish. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
- Eggs: Eggs are essential for binding the ingredients together. I personally have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you can try substituting the eggs with acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, or don’t have it on hand, feel free to leave it out instead.
- Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also us any dairy-free milk (such as rice milk, cashew milk, tigernut milk, soy milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
- Bananas: For the best taste and maximum sweetness, make sure to use ripe bananas (best if they have brown spots on the skin). You can either mash them until the bananas have a consistency of mashed potatoes, or leave them a little chunkier (this is up to you).
- Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use normal cream cheese instead.
- Powdered Sugar: Also known as icing sugar or confectioner’s sugar, powdered sugar is very fine in texture and is NOT the same as normal sugar. Make sure to use powdered sugar as it will dissolve perfectly in the cream cheese and not have a grainy texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Walnuts: I love the addition of chopped walnuts for a nice contrast to the creamy texture of the cream cheese. Alternatively, you can also use other unsalted chopped nuts (such as almonds, cashews, hazelnuts, pistachios etc). Or if you are allergic to nuts, feel free to leave the nuts out completely.
How to Make Gluten-Free Banana Cake (Step by Step):
1. Preheat and Grease:
Preheat the oven to 350F and grease a round 7-inch cake pan or springform pan with nonstick cooking spray.
(TIP: Make sure to line the bottom of the pan with a round piece of parchment paper so that it will be easier to remove the cake once baked.)
2. Beat Sugars with Wet Ingredients
In a large mixing bowl, combine the white sugar, brown sugar, beaten eggs, sunflower oil, vanilla extract, and milk. Beat well until you get a light, fluffy mixture.
3. Whisk Dry Ingredients
Combine the gluten-free flour, xanthan gum, almond flour, baking powder and salt together in a medium bowl and whisk well.
4. Combine Wet and Dry Ingredients to Get Batter
Add half of the dry ingredients, and half of the mashed bananas to the large bowl with the wet ingredients and mix well to combine.
Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter.
5. Transfer Batter to Prepared Pan
Transfer the batter to the previously greased cake pan.
6. Bake Until Golden Brown
Bake batter on the middle rack for 35 to 40 minutes or until a tooth pick inserted in the middle comes out clean.
7. Cool Fully Before Removing
Make sure to let the banana cake fully cool before removing it from the pan (this is super important as the cake might fall apart if you try removing it before it is fully cooled).
8. Prepare Cream Cheese Frosting
Mix the cream cheese and vanilla together until well combined.
In another bowl, sift the powdered sugar to prevent any lumps from forming, and then add the sifted powdered sugar to the cream cheese mixture, mixing well until you get a smooth, creamy frosting.
9. Spread Frosting on Cake
Spread the cream cheese frosting on the top of the cake cake, and then garnish the cake with sliced bananas and chopped walnuts evenly.
10. Slice and Enjoy
Slice and enjoy. If not eating immediately, place cake in the refrigerator and store covered for up to 4 days until ready to eat.
Dish by Dish Tips/Tricks
- Use Ripe Bananas: For the best flavor and sweetness, I recommend using ripe bananas that have a few brown spots on their skins.
- Prepare Ahead: You can always bake the banana cake beforehand, and then prepare the cream cheese frosting when you are planning to serve the cake.
- Make a Layer Cake: If you prefer a double-layer cake, Simply double the recipe (this will make two layers of banana cake, and double the frosting so you can spread it between the layers as well as on top).
Recipe FAQs:
To store, cover the gluten-free dairy-free banana cake with plastic wrap, or place the cake in an airtight container and store in the refrigerator for up to 5 days.
Other Gluten-Free Cake Recipes You’ll Love:
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Lemon Bundt Cake (Gluten-Free, Dairy-Free)
- Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Flourless Almond Cake (Gluten-Free, Dairy-Free)
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Banana Cake (Dairy-Free)
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Moist, tender and filled with banana flavor, this delicious gluten-free banana cake with cream cheese frosting is topped with sliced bananas and chopped walnuts. Perfect for breakfast, tea or dessert! Totally dairy-free too, but no one would know!
Ingredients
For the GF Banana Cake:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 teaspoons xanthan gum (omit if your flour blend already includes it)
- 3/4 cup blanched almond flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sunflower oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsweetened almond milk
- 1 1/2 cups mashed ripe bananas (approx. 3 medium bananas or 2 large bananas)
For the Frosting + Topping:
- 7 oz dairy-free cream cheese
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup unsalted chopped walnuts, for sprinkling over frosting
- 1 large banana, sliced for topping
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease a round 7-inch cake pan or springform pan with nonstick cooking spray. Line the bottom of the pan with a round piece of parchment paper so that it will be easier to remove the cake once baked.
- Beat Sugar with Wet Ingredients: In a large bowl, combine the sunflower oil, white sugar, brown sugar, beaten eggs, vanilla extract, and milk. Beat well until you get a light, fluffy mixture.
- Whisk Dry Ingredients: Combine the gluten-free flour, xanthan gum, almond flour, baking powder and salt together in a medium bowl and whisk well.
- Combine Wet and Dry Ingredients to Get Batter: Add half of the dry ingredients, and half of the mashed bananas to the bowl with the wet ingredients and mix well to combine. Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter.
- Transfer Batter to Cake Pan: Transfer the batter to the previously greased cake pan.
- Bake Until Golden Brown: Bake batter on the middle rack for 35 to 40 minutes or until a tooth pick inserted in the middle comes out clean.
- Cool Fully Before Removing: Make sure to let the banana cake fully cool before removing it from the pan (this is super important as the cake might fall apart if you try removing it before it is fully cooled).
- Prepare Frosting: Mix the cream cheese and vanilla together until well combined. In another bowl, sift the powdered sugar to prevent any lumps from forming, and then add the sifted powdered sugar to the cream cheese mixture, mixing well until you get a smooth, creamy frosting.
- Spread Frosting on Cake: Spread the cream cheese frosting over the fully-cooled cake, and then top the cake with sliced bananas and chopped walnuts evenly over the frosting.
- Slice and Enjoy: Slice and enjoy. If not eating immediately, place cake in the refrigerator and store covered for up to 4 days until ready to eat.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good-quality all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will leave to a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
Almond Flour: I used blanched almond flour, but you can also use almond meal if you prefer. Almond flour helps to add moisture to this gluten-free banana cake, so don’t skip it.
Baking Powder: Since baking powder is the only leavening agent in this banana cake recipe, make sure to add it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Sunflower Oil: I like using sunflower oil since I always have a bottle of it on hand, but you can also use another vegetable oil (such as canola oil, avocado oil, olive oil). You can also use melted vegan butter or melted coconut oil instead. If you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
Sugar: I used a mix of both white and brown sugar, but you can use all white or all brown sugar if you prefer. You can also use coconut sugar if you wish. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
Eggs: Eggs are essential for binding the ingredients together. I personally have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you can try substituting the eggs with acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, or don’t have it on hand, feel free to leave it out instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also us any dairy-free milk (such as rice milk, cashew milk, tigernut milk, soy milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
Bananas: For the best taste and maximum sweetness, make sure to use ripe bananas (best if they have brown spots on the skin). You can either mash them until the bananas have a consistency of mashed potatoes, or leave them a little chunkier (this is up to you).
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use normal cream cheese instead.
Powdered Sugar: Also known as icing sugar or confectioner’s sugar, powdered sugar is very fine in texture and is NOT the same as normal sugar. Make sure to use powdered sugar as it will dissolve perfectly in the cream cheese and not have a grainy texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Walnuts: I love the addition of chopped walnuts for a nice contrast to the creamy texture of the cream cheese. Alternatively, you can also use other unsalted chopped nuts (such as almonds, cashews, hazelnuts, pistachios etc). Or if you are allergic to nuts, feel free to leave the nuts out completely.
Storing: To store, cover the cake with plastic wrap, place in an airtight container and store in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Assembly Time + Cooling Time: 30 mins
- Cook Time: 40 mins
- Category: Cake
- Method: Stovetop
- Cuisine: American
Grace Lim says
Good morning Felicia!
This banana cake is so good that you get to taste the fresh banana together with the baked one in the cake.
My only concern about the fresh banana – will it oxidize if the cake is kept outside for too long especially with the Singapore swelting hot and humid weather.
I prefer to consume the cake quickly once it is cooled sufficiently and freeze any balance without leaving the cake outside for too long.
Love, Mum
Felicia Lim says
Hi mummy! Hmm… not sure about the bananas oxidizing, but maybe best to decorate with fresh bananas just before serving!