Are you looking for an easy gluten-free banana cake recipe or need a way to use up ripe bananas? Our moist, fluffy cake with creamy frosting is gluten—and dairy-free, making it perfect for everyone!
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Today, we’re making one of my family’s favorite desserts: gluten-free banana cake with creamy cream cheese frosting. This gluten-free recipe is a great way to use up leftover bananas, resulting in a moist, perfectly fluffy gluten-free cake.
I actually made a version of this cake for my son’s first birthday years ago. It's the perfect blend of healthy and sweet ingredients, ready with minimal prep, dishes, or time! Over the years, I've refined this recipe by experimenting with gluten-free baking techniques. One key discovery was that soaking chia seeds in water helps gluten-free batters retain moisture, resulting in a better texture.
We've also tested this gluten-free cake recipe with various plant milks and both vegan and regular cream cheese in the frosting to ensure both versions come out perfectly. I hope you enjoy one of our favorite gluten-free desserts! Check out our vegan lemon curd muffins for another treat!
🥳Why You'll Love This Recipe
- Moist and Fluffy: Thanks to overripe bananas and chia seeds, our gluten-free banana cake has a wonderfully moist and fluffy texture.
- Allergy-Friendly: Our recipe is gluten-free and vegan, catering to various dietary restrictions without compromising on flavor.
- Easy to Make: With minimal prep and simple ingredients, it’s the perfect simple dessert recipe!
- Versatile: Use our dairy-free frosting or try your own favorite; this cake pairs well with a variety of frostings.
🍰Ingredients
To create an easy, fluffy gluten-free banana cake, we carefully selected ingredients that ensure the cake is both allergy-friendly and full of banana flavor. Here is what you'll need for this simple snack recipe:
- Gluten-Free All-Purpose Flour: I prefer to use Bob's Red Mill because it is consistent, reliable, and completely gluten-free. Their all-purpose blend also does not contain any gums, which I prefer. This recipe works well without needing to add xantham gum while still providing a light and fluffy banana gluten-free cake!
- Chia Seeds: I prefer to use chia seeds instead of eggs in gluten-free baking. Over the years, I have found that chia seeds help hydrate gluten-free flours better than eggs and provide a more moist version. Chia seeds also bind the ingredients together and are a great vegan alternative to traditional eggs.
- Ripe Bananas: Overripe bananas are ideal for this recipe, providing natural sweetness and moisture.
- Granulated Sugar: You can use brown sugar or coconut sugar for similar results.
- Unsweetened Plant-Based Milk (or dairy): This recipe was tested with oat and soy milk with similar results. Feel free to regular dairy milk if you are not dairy-free.
- Coconut Oil: I used coconut oil as my fat source as I find it helps keeps the cake moist and adds a subtle coconut flavor.
- Baking Soda and Baking Powder: Essential for helping the cake rise and achieve a light texture.
- Ground Cinnamon and Clove: Adds a warm, comforting flavor that pairs perfectly with bananas.
- Salt: Enhances the overall flavor of the cake.
- Vanilla Extract: Enhances the cake's overall flavor profile.
- Optional Add-ins: Dairy-free chocolate chips or chopped nuts add texture and extra flavor.
Dairy-Free Cream Cheese Frosting:
- 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
We have made our gluten-free banana cake many times, this recipe works with a few substitutions, so here are some ideas if you find yourself with an ingredient:
- Gluten-Free Flour: If you don't have a gluten-free all-purpose flour blend, you can make your own using a mix of 1 cup rice flour, ½ cup chickpea flour, ¼ cup potato starch, and ¼ cup tapioca flour. Alternatively, look for a gluten-free measure-for-measure or 1-to-1 mix.
- Chia Egg: If chia seeds are unavailable, you can use a flax egg (same measurements) or regular chicken eggs. Please note that when we have made this recipe with eggs, it does not turn out as moist.
- Plant-Based Milk: We have made this recipe with oat and soy milk with great results. Any unsweetened plant milk or dairy milk should work with this recipe (however, we have not tested it).
- Granulated Sugar: Brown sugar or coconut sugar can be used instead of granulated sugar for a richer flavor.
👩🏽🍳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 that your gluten-free banana cake doesn't stick to the pan.
Step 2: Make the Chia Egg
In a small bowl, combine 2 tablespoons of chia seeds with 6 tablespoons of warm water. Stir well and let sit for about 5 minutes until it forms a gel-like consistency. This chia egg acts as a binder and adds moisture to our gluten-free cake.
Step 3: Mash the Bananas
Peel 3 large ripe bananas and place them onto a plate. Using a fork, mash them until they are smooth. They should measure out to 1 cup. Overripe bananas are best as they add more sweetness and moisture to the cake.
Step 4: Mix Wet Ingredients
In a large bowl, combine the mashed bananas, ½ cup granulated sugar (or brown sugar), ¼ cup melted coconut oil, 1 teaspoon vanilla extract, and ½ cup unsweetened plant-based milk. Beat the wet ingredients for a few minutes to ensure the sugar dissolves, and everything is well-mixed.
Step 5: Add the Chia Egg
Add the chia egg to the wet mixture and mix well.
Step 6: Add in Dry Ingredients
To the bowl of wet ingredients, add in the 2 cups gluten-free all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Then beat on low (or whisk) until just combined. Be careful not to overmix, as this can make the cake dense.
Step 7: Fold in Add-ins (Optional)
If using, gently fold in ½ cup dairy-free chocolate chips or chopped nuts. These add a delightful texture and flavor to the cake.
Step 8: 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 9: Prepare the Dairy-Free Frosting
While the 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 1 tablespoon of plant-based milk until you achieve the desired frosting consistency.
Step 10: Cool and Frost
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the frosting evenly over the top of the cake. If desired, you can also pipe the frosting to add a decorative touch.
Step 11: Serve
Slice and enjoy your fluffy gluten-free, dairy-free, and 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
- 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 gives you a chance to add more liquid if the batter is too dry.
- Measure Accurately: Use a kitchen scale for precise measurements, especially for flour (we used 272 grams of GF all-purpose flour) to ensure the right consistency.
- 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.
⏲️ Meal Prep This Recipe
If you have the time, double the recipe and bake two gluten-free cakes at once. Freeze the second cake (without frosting) for a quick dessert option on a busy day. Simply thaw, frost, and enjoy whenever you need a quick, homemade treat.
🍴Recipe Variations and Leftover Ideas
Gluten-Free Banana Cupcakes: To make 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 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 at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep the cake in an airtight container in the refrigerator for up to 5 days. Make sure it’s well-covered to prevent it from drying out.
- Freezer: To freeze, wrap the unfrosted cake tightly in plastic wrap and aluminum foil and store in a freezer-safe bag or container. It will keep for up to 3 months. Thaw in the refrigerator before frosting and serving.
❔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. This recipe was tested using an all-purpose gluten-free flour from Bob's Red Mill, and for the best results, I recommend using this brand. I also tested the recipe with a rice and chickpea flour blend, which yielded good results but was not as moist.
Yes, using room-temperature ingredients helps both the frosting and cake blend more smoothly, resulting in a better texture for both. This is especially important for the vegan cream cheese to achieve a creamy consistency.
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.
🥣Make this next…
If you enjoyed our moist gluten-free banana cake, be sure to check out these parings and other gluten-free recipes:
📖 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, combine the mashed bananas, granulated sugar, plant-based milk, melted coconut oil, and vanilla extract. Beat the wet ingredients for a few minutes to ensure the sugar dissolves.½ cup granulated sugar, ½ cup plant-based milk, ¼ cup coconut oil, 1 teaspoon vanilla extract
- Add the Chia Egg: Add the chia egg to the wet mixture and mix well.
- 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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