Gluten Free Banana Cake

This moist and fluffy gluten-free banana cake is perfect for any occasion! Made with ripe bananas and a special flour blend, it’s topped with cream cheese frosting for the ultimate treat.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 10 Slices

Course: Dessert

Cuisine: American, Gluten-Free Baking

Calories: 330

Ingredients Equipment Method Notes

Ingredients

2 Large Ripe bananas Spotty overripe bananas preferred
½ cup Melted butter Or vegetable oil
½ cup Brown sugar Or coconut sugar for dairy-free
¼ cup Granulated sugar
2 Large Eggs Can substitute with flax eggs
½ cup Sour cream Or dairy-free yogurt
1 teaspoon Vanilla extract
1 ½ cups Gluten-free flour Blend of rice tapioca, and potato flour
½ cup Almond flour Adds moisture
¼ cup Tapioca starch For stretch and texture
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt

Equipment

1 9" round cake pan Can also use 9x13 rectangular pan
1 Electric mixer Stand or hand mixer
1 Whisk For mixing dry ingredients
1 Parchment paper Prevents cake from sticking
1 Cooling rack For cooling the cake

Method

Preheat oven to 350°F (175°C).
Line the cake pan with parchment paper.
Mash the bananas in a bowl until smooth.
in a separate bowl, whisk together flour, almond flour, tapioca starch, baking powder, baking soda, and salt.
Beat the butter and sugars until fluffy.
Add eggs one at a time, mixing well after each addition.
Add vanilla, mashed bananas, and sour cream to the wet ingredients. Fold in dry ingredients until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Let the cake cool for 10 minutes in the pan, then cool completely before frosting.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.