Looking for a gluten-free banana cake recipe that’s soft, fluffy, and egg-free—without the usual gluten-free struggles? This is it! Whether you’re using up overripe bananas or baking for a special occasion, this recipe delivers moist, tender results every time—without xanthan gum or eggs.
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📝 Updated for 2025: We refined the instructions for clarity and added more tips for gluten-free baking success—no changes to the original recipe!
👋🏼E aí, pessoal! Hey there, friends! Are you searching for the best gluten-free banana cake recipe that’s egg-free, dairy-free, and delivers a soft, fluffy texture every time? You’re in the right place!
I know how frustrating gluten-free baking can be—dense, gummy cakes and recipes that never turn out right. Trust me, I’ve had my share of flops! But after countless tests (and plenty of trial and error), I found two game-changing tricks: chia seeds instead of eggs for moisture and binding, plus resting the batter to let the gluten-free flour fully hydrate. The result? A foolproof, moist, and tender cake that’s egg-free, dairy-free, and xanthan gum-free!
This isn’t just another gluten-free cake. It’s family-tested, allergy-friendly, and designed to impress even those without dietary restrictions. Plus, I’ll share tips that solve common gluten-free baking frustrations so you can make this cake with confidence! Just like our fluffy gluten-free brownies and gluten-free lemon curd muffins (both are also egg-free!).
😍Why Make This Recipe
- 💪 Tested for the Best Gluten-Free Texture—No Eggs, No Gums: Our banana bread recipe has a soft, fluffy crumb that beats even egg-based versions.
- 🥇 Better Than Recipes with Xanthan Gum: We skip xanthan gum and rely on proper flour hydration, so you get a light, tender cake—without that gummy feel.
- ✅ Consistently Moist, Never Dry—Proven in Testing: We tested multiple flour blends and egg substitutes—Bob’s Red Mill with chia eggs gave the best moisture and structure, no guesswork needed!
- 👨👩👧 Kid-Approved & Family-Friendly: My kids love this cake in their lunchboxes—it stays moist for days and freezes perfectly for make-ahead treats.
- 🍰More Gluten-Free Favorites You’ll Love: Enjoyed this cake? Try our Best Gluten-Free Rice Krispie Treats (with GF cereal recommendations) or our Fluffy, Gooey Gluten-Free Brownies—because great gluten-free desserts shouldn’t be a gamble.
🧪 Testing Notes: We tested this cake with three gluten-free flour blends and two egg substitutes. After multiple batches, Bob’s Red Mill all-purpose GF flour and chia eggs gave the best texture—moist, fluffy, and perfectly tender. You can read more about gluten-free flours and our testing process in our gluten-free bagel recipe!
🍰Ingredients and Flavor Notes
We carefully selected simple ingredients to ensure a fluffy, flavorful, and allergy-friendly gluten-free banana cake that delivers a perfect crumb and rich banana flavor. Here’s what you’ll need:
- Gluten-Free All-Purpose Flour: I use Bob’s Red Mill all-purpose gluten-free flour (which we strongly recommend) because it’s made without xanthan gum, which gives me full control over texture and structure—without needing gums, which I avoid due to an intolerance. This blend keeps the cake soft and tender without gumminess while providing a light and fluffy banana gluten-free cake!
- Chia Seeds: A perfect egg replacer that binds the cake batter and keeps the texture moist. Chia seeds hydrate the gluten-free flour blend, giving a better crumb than eggs.
- Ripe Bananas: Essential for sweetness and moisture—choose bananas with plenty of brown spots for the best flavor.
- Unsweetened Milk (Non-dairy or Dairy): Tested with oat and soy milk for consistent results. Both add moisture without altering the texture—choose your favorite or use dairy if you prefer.
- Granulated Sugar: White sugar gives a light crumb, but brown sugar or coconut sugar adds a richer flavor. All options work—pick your favorite!
- Coconut Oil: Keeps the cake moist with a subtle flavor and pairs beautifully with the banana flavor.
- Vanilla Extract: Adds warmth and depth to the banana flavor.
- Baking Soda and Baking Powder: The perfect combo for lift, ensuring a soft crumb and light texture without eggs.
- Ground Cinnamon and Clove: Adds a warm, comforting flavor that pairs perfectly with bananas.
- Salt: Enhances the overall flavor of the cake.
- Optional Add-ins: Fold in dairy-free chocolate chips or chopped nuts for extra flavor and texture.
Full ingredient quantities can be found in the recipe card below.
⚠️ Celiac Safety Alert: If you have celiac disease or severe gluten intolerance, double-check that all ingredients are certified gluten-free, especially your oat milk, baking powder, and chocolate chips. Some brands process these in facilities that handle wheat, which can lead to cross-contamination. Always read labels carefully.
🎂Dairy-Free Cream Cheese Frosting Ingredients:
- Powdered Sugar: Provides sweetness and a smooth texture for the frosting.
- Vegan Cream Cheese (or dairy): Adds creaminess and tang to the frosting.
- Vegan Butter (or dairy): Just a touch to add some creaminess.
- Plant-Based Milk: Helps achieve the desired frosting consistency.
Full quantities can be found in the recipe card below.
🔁Substitutions
If you need to swap an ingredient or don’t have one on hand, here are some alternatives that have worked for us when testing our gluten-free banana cake:
- Gluten-Free Flour Alternative: If you don’t have Bob’s Red Mill all-purpose blend, try a measure-for-measure mix or make your own: 1 cup rice flour, ½ cup chickpea flour, ¼ cup potato starch, and ¼ cup tapioca flour.
- Chia Egg Alternative: We prefer chia eggs for the moistest texture, but here are the results from our tests:
- 🥄 Flax Egg: Works but yields a slightly crumblier texture—better for muffins than this cake.
- 🥚 Regular Egg: Surprisingly made the cake drier and less tender than the chia version.
- Plant-Based Milk Alternative: We tested this recipe with oat and soy milk—both performed well. Here’s how different milks affect texture:
- 🥛 Oat Milk: Creates a softer, slightly sweeter crumb.
- 🥛 Soy Milk: Provides a denser texture but with a nice structure.
- ⚠️ Note on Dairy Milk: Likely to work, but we haven’t tested it—resting the batter is still crucial for structure.
- Granulated Sugar Alternative: Granulated sugar keeps the crumb light and classic. Brown sugar adds caramel notes but a denser bite. Coconut sugar brings a rich flavor but darkens the crumb.
👩🏽🍳Step-By-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. This will ensure your gluten-free banana cake doesn't stick to the pan.
Step 2: Make the Chia Egg
In a small bowl, combine the chia seeds with six tablespoons of warm water. Stir well and let it sit for about 5 minutes until the mixture forms a gel-like consistency. This chia egg acts as a binder, adding moisture to our gluten-free cake.
Step 3: Mash the Bananas
Peel three large ripe bananas and place them on a plate. Using a fork, mash your bananas until smooth. They should measure out to one cup. Overripe bananas are best, as they add more sweetness and moisture to the cake.
Step 4: Mix Wet Ingredients
Combine the mashed bananas, sugar, melted coconut oil, vanilla extract, and unsweetened plant-based milk in a large bowl. Beat the wet ingredients for a few minutes to ensure the sugar dissolves and everything is well mixed. Then, add the chia egg to the wet mixture and mix well.
Step 5: Add in Dry Ingredients
To the bowl of wet ingredients, add the gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon. Then, beat on low (or whisk) until just combined. Be careful not to overmix, as this can make the cake dense. If using, gently fold in ½ cup dairy-free chocolate chips or chopped nuts. These add a nice texture and flavor to your gluten-free banana cake.
Rest your batter for 10 minutes! This is a key step to ensure proper GF flour hydration and get that fluffy texture.
Step 6: Bake your Gluten-Free Cake
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Prepare the Dairy-Free Frosting
While the banana cake is baking, prepare the frosting. In a large bowl, beat the room-temperature vegan butter and cream cheese until smooth and creamy. Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed after each addition.
Chef Tip: If the frosting seems too thick, add one tablespoon of plant-based milk until you achieve the desired frosting consistency.
Step 8: Cool and Frost
Allow the banana cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the cream cheese frosting evenly over the top of the cake. If desired, you can also pipe the frosting to add a decorative touch.
Step 9: Serve Your Banana Cake
Slice and enjoy your fluffy gluten-free vegan banana cake with this simple and sweet frosting! This cake is perfect for any occasion and is sure to be a hit with everyone.
💡Recipe Tips: Fluffy Texture
- Use Room Temperature Ingredients: Use room-temperature ingredients (like coconut oil and plant-based milk) to help the batter blend smoothly and rise evenly.
- Don't Overmix: To avoid a dense cake, mix your gluten-free cake batter until the ingredients are just combined. Overmixing can make the cake dense.
- Let the Batter Rest: Rest your gluten-free batter for 10 minutes before baking. This helps the gluten-free flour hydrate properly and allows you to add more liquid if the batter is too dry.
- Use Overripe Bananas: Choose bananas with plenty of brown spots for natural sweetness and moisture.
- Check for Doneness: Insert a toothpick into the center of the cake a few minutes before the end of the baking time. If it comes out clean, the cake is done.
🍴Recipe Variation Ideas
- Gluten-Free Banana Cupcakes: To make banana cupcakes, divide the batter evenly into a lined muffin tin. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Frost with the cream cheese frosting after baking.
- Chocolate Frosting: For a chocolate twist, mix ¼ cup of cocoa powder into the frosting. Adjust the sweetness by adding more powdered sugar if needed.
- Add-ins: Customize your banana cake by adding ½ cup of dairy-free chocolate chips or chopped nuts to the batter for extra texture and flavor.
🥡How To Store This Recipe
- Room Temperature: Store your gluten-free banana cake in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days, ensuring it’s well-covered to prevent drying.
- Freezer: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
⏲️ Meal Prep This Recipe
Our gluten-free banana cake is perfect for meal prep! It stores well for days and freezes beautifully, making it a great recipe to prepare ahead.
- Double the Batch: Bake two banana cakes—enjoy one now and freeze the other (unfrosted) for later.
- Frost Later for Best Results: Thaw the cake overnight in the fridge for easy serving, then frost with dairy-free cream cheese frosting before serving.
- Make Ahead: The banana cake batter can be prepared a few hours in advance—just store it in the fridge and let it come to room temperature before baking.
As a busy mom of three raising a mixed-diet household, I know the struggle of creating gluten- and dairy-free recipes that everyone will love. With a PhD in health science and a passion for bold flavors inspired by my Brazilian roots, I’ve perfected this banana cake to be fluffy, moist, and completely foolproof—no gluten, no eggs, just delicious results!
❔Recipe FAQ
Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding to the batter. This helps maintain the right consistency.
Not all gluten-free flour blends are created equal, as each brand has its unique mix of flours. After testing three blends, Bob’s Red Mill gave the best results—light, fluffy, and gum-free.
We found chia eggs give the softest, moistest crumb. Flax eggs work but yield a firmer, more crumbly texture.
This recipe works well without xanthan gum due to the moisture-retaining properties of the chia seeds and the overall balance of wet and dry ingredients. Additionally, avoiding gums makes the recipe more inclusive for those with dietary allergies.
🌟 Loved this gluten-free banana bread recipe? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣Recipe Pairing and More Gluten-Free Recipes
If you enjoyed our moist gluten-free banana cake, be sure to check out these parings and other gluten-free dessert recipes, our current favorite is our gluten-free rice krispie treats:
👋🏼Até logo, amigos! Keep savoring every bite of this banana cake and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Easy Gluten-Free Banana Cake (Dairy-Free Frosting)
Ingredients
Wet Ingredients
- 2 tablespoon chia seeds
- 6 tablespoon water
- 3 ripe bananas mashed (1 cup total)
- ½ cup granulated sugar
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
Dry Ingredients
- 2 cups gluten-free all-purpose flour (272g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon salt
Cream Cheese Frosting
- 3 cups powdered sugar
- 1 cup cream cheese (vegan or dairy)
- ¼ cup butter (vegan or dairy)
- 1-2 tbssp plant-based milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan (or line with parchment paper).
- Make the Chia Egg: In a small bowl, combine chia seeds and water. Stir well and let sit for about 5ish minutes until it forms a gel-like consistency.2 tablespoon chia seeds, 6 tablespoon water
- Mash the Bananas: Peel and mash the ripe bananas until smooth. They should measure out to 1 cup.3 ripe bananas
- Mix Wet Ingredients: In a large bowl, whisk mashed bananas, sugar, melted coconut oil, vanilla, and plant-based milk until combined. Add the chia egg and mix well.½ cup granulated sugar, ½ cup plant-based milk, ¼ cup coconut oil, 1 teaspoon vanilla extract
- Combine Dry Ingredients: To the wet ingredients, add the gluten-free flour, baking soda, baking powder, salt, clove, and cinnamon. Beat on low until just combined. Be careful not to overmix. Let the batter rest for 5-10 minutes.2 cups gluten-free all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground clove
- Fold in Add-ins (Optional): If using, gently fold in dairy-free chocolate chips or nuts.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake is baking, prepare the frosting. Beat the room temperature vegan butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, beating on low speed. If the frosting is dry, add 1 tablespoon of plant-based milk.3 cups powdered sugar, 1 cup cream cheese, ¼ cup butter, 1-2 tbssp plant-based milk
- Cool and Frost the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the frosting evenly over the top of the cake.
- Serve: Slice and enjoy your gluten-free, dairy-free, and vegan banana cake!
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