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.
Print Pin Servings: 10 Slices
Calories: 330kcal
Cost: 10$
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)
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
Instructions
- 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.
Nutrition
Serving: 1Slice | Calories: 330kcal (17%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 70mg (23%) | Sodium: 180mg (8%) | Potassium: 250mg (7%) | Fiber: 2g (8%) | Sugar: 28g (31%) | Vitamin A: 400IU (8%) | Vitamin C: 8mg (10%) | Calcium: 40mg (4%) | Iron: 1mg (6%)