Nothing beats the comfort and sweetness of a homemade cake that everyone can enjoy, which is why I am beyond excited to share this Gluten Free Banana Cake with Cream Cheese Frosting Recipe with you. This cake is the perfect blend of moist, fluffy banana goodness with a subtle cinnamon hint, all topped off by a luscious, creamy frosting that takes it to the next level. Whether you’re gluten sensitive or just looking for a delicious new treat, this recipe is simple, quick, and guaranteed to become a staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients is a breeze with this recipe, and each one plays a vital role in creating the perfect balance of flavor, texture, and color. From ripe bananas that add natural sweetness and moisture, to the gluten free flour that ensures that lovely tender crumb, everything here works together deliciously.
- Pureed banana: Use 2-3 very ripe bananas for natural sweetness and moisture.
- Oil: ¼ cup plus 2 tablespoons of avocado or any neutral oil to keep the cake moist without overpowering flavor.
- Granulated sugar: ⅔ cup, a mix of half light brown and half white sugar adds depth and sweetness.
- Eggs: 2 large, at room temperature, for structure and richness.
- Non-dairy milk: ½ cup almond or any milk of choice to bring the batter together smoothly.
- Vanilla extract: 2 teaspoons to round out the flavors with warmth.
- Gluten free all-purpose flour: 2 cups, such as Bob’s Red Mill 1:1 blend, for a light, tender crumb.
- Baking soda and baking powder: 1 teaspoon and ½ teaspoon respectively, essential for that perfect rise.
- Cinnamon: ¼ teaspoon adds a gentle, aromatic spice.
- Salt: ½ teaspoon to enhance all the flavors perfectly.
- Cream Cheese Frosting ingredients: cream cheese, butter, powdered sugar, optional cocoa powder, vanilla extract, milk, and a pinch of salt to create that irresistibly smooth topping.
How to Make Gluten Free Banana Cake with Cream Cheese Frosting Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 350 degrees Fahrenheit and prepare an 8×8 baking pan by spraying and lining the bottom with parchment paper. This ensures your cake releases easily later without sticking.
Step 2: Puree the Bananas
Add those ripe bananas to a blender and puree them thoroughly. Even if your blender’s measuring shows 1 cup, it’s best to spoon the puree into a proper measuring cup to get an accurate 1 cup measurement. This guarantees the perfect moisture level in your cake.
Step 3: Combine Wet Ingredients
In a large bowl, mix the pureed banana with oil, sugars, eggs, milk, and vanilla extract using an electric mixer until smooth and well combined. This forms the flavorful liquid base for your batter.
Step 4: Stir in Dry Ingredients
Spoon and level your gluten free flour, then add it into the wet mixture with baking soda, baking powder, cinnamon, and salt. Mix just until everything comes together to keep your cake tender and light.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pan and bake for about 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for 15 minutes in the pan before carefully flipping it onto a wire rack and peeling away the parchment paper. For faster cooling, pop it into the fridge for an hour to ninety minutes.
Step 6: Make the Cream Cheese Frosting
Beat room temperature butter and cream cheese for 30 seconds until creamy. Add cocoa powder and powdered sugar, then continue beating until smooth. Finally, mix in vanilla extract, a pinch of salt, and milk as needed to reach your desired frosting consistency.
Step 7: Frost and Enjoy
Once the cake is completely cool, spread the luscious cream cheese frosting evenly on top. Slice into 9 to 16 pieces to share this delightful treat with friends or family.
How to Serve Gluten Free Banana Cake with Cream Cheese Frosting Recipe
Garnishes
Sprinkle chopped walnuts or toasted pecans on top of the frosting for a delightful crunch that complements the soft cake wonderfully. A dusting of cinnamon or a few banana chips can add a charming touch and visual appeal.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or tea, making it an ideal afternoon indulgence. For a more decadent treat, serve alongside vanilla ice cream or dairy-free whipped cream to amplify its creamy charm.
Creative Ways to Present
For a fun twist, cut the cake into mini squares and serve on skewers interlaced with fresh fruit. Alternatively, layer the cake with extra frosting and banana slices in a trifle dish for an eye-catching dessert centerpiece. This Gluten Free Banana Cake with Cream Cheese Frosting Recipe offers so much versatility to charm your guests.
Make Ahead and Storage
Storing Leftovers
Wrapped tightly in plastic wrap or stored in an airtight container, your leftover cake will stay fresh at room temperature for up to 2 days. For longer keeping, refrigeration is your friend, extending freshness for 4 to 5 days without sacrificing flavor.
Freezing
This cake freezes beautifully either frosted or unfrosted. Wrap it well with plastic wrap and foil to protect against freezer burn. When you’re ready to indulge, thaw it overnight in the fridge, and then slice and serve.
Reheating
If you prefer your cake slightly warm, microwave single slices for 15 to 20 seconds or let the cake sit at room temperature for about 30 minutes after refrigeration. This awakens the flavors and softens the frosting ever so nicely.
FAQs
Can I use regular flour instead of gluten free flour?
Yes, you can substitute regular all-purpose flour if gluten is not a concern; however, using a 1:1 gluten free flour blend helps you achieve the best texture and rise while keeping the cake gluten free.
What if I don’t have non-dairy milk?
Feel free to use any milk you have on hand, whether dairy or non-dairy. The purpose is simply to add moisture to the batter without altering the flavor too much.
Can I make this cake dairy-free?
Absolutely! Use dairy-free cream cheese and vegan butter for the frosting, and non-dairy milk in the batter, and you’ll have a vegan-friendly, dairy-free version that still tastes incredible.
How ripe should the bananas be?
The riper, the better. Look for bananas with lots of brown spots or a deep golden color to bring out maximum sweetness and moisture for the cake.
How long does this cake stay fresh?
Freshly baked, the cake is best enjoyed within five days if stored properly in the refrigerator. For longer storage, freezing is recommended and works beautifully without sacrificing texture or flavor.
Final Thoughts
This Gluten Free Banana Cake with Cream Cheese Frosting Recipe is truly a slice of happiness that anyone can make at home. Its simplicity, combined with the delicious flavors and comforting texture, makes it an instant favorite for family gatherings or a cozy treat any day of the week. I hope you dive right in, whip up a batch, and watch this delightful cake bring smiles to your loved ones as much as it does to mine!
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Gluten Free Banana Cake with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 to 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This gluten free banana cake is a one bowl wonder that requires just about 10 minutes of prep and delivers a light, fluffy texture with rich banana flavor complemented by a hint of cinnamon. Topped with a creamy, luscious cream cheese frosting, it’s a perfect treat for any occasion that pleases both gluten-sensitive and general audiences alike.
Ingredients
Wet Ingredients
- 1 cup pureed banana (about 2–3 very ripe large bananas)
- ¼ cup + 2 tablespoons oil (avocado or any neutral oil)
- ⅔ cup granulated sugar (half light brown and half white preferred, but any kind works)
- 2 large eggs (room temperature)
- ½ cup non-dairy milk (almond milk used, any kind works)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups gluten free all purpose flour (Bob’s Red Mill 1:1 recommended)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Cream Cheese Frosting
- 4 ounces plain cream cheese (room temperature)
- ¼ cup butter (room temperature)
- 2–3 cups powdered sugar
- ¼ cup cocoa powder* (optional, see notes)
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk (as needed for thinning)
- Small pinch salt
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
- Prepare Baking Pan: Spray and line the bottom of an 8×8 inch baking pan with parchment paper, setting it aside for later use to prevent sticking.
- Puree Bananas: Place bananas in a blender and puree until smooth. Measure exactly 1 cup of the pureed banana in a measuring cup, prioritizing the cup measurement over blender markings for accuracy.
- Combine Wet Ingredients: Add the measured pureed banana to a large mixing bowl along with oil, sugar, eggs, non-dairy milk, and vanilla extract. Use an electric mixer to beat these together until well combined.
- Add Dry Ingredients: Spoon and level the gluten free flour, then add it to the wet mixture along with baking soda, baking powder, cinnamon, and salt. Beat with your mixer just until all ingredients are combined, being careful not to overmix.
- Transfer Batter & Bake: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for about 15 minutes. Then flip it out onto a cooling rack, carefully peel off the parchment paper, and let it cool completely. To speed cooling, refrigerate for 60-90 minutes if desired.
- Make Frosting: Beat the room temperature cream cheese and butter together for about 30 seconds until smooth. Gradually add cocoa powder and powdered sugar, beating until the frosting is creamy and smooth. Blend in vanilla extract, salt, and add 1-2 tablespoons of milk to reach your desired frosting consistency.
- Frost and Serve: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. Slice the cake into 9 to 16 pieces depending on your preferred serving size and enjoy.
Notes
- For the cocoa powder in the frosting, it’s optional—omit if you prefer a classic cream cheese flavor.
- Measuring pureed banana by volume using a proper measuring cup is more accurate than relying on blender markings.
- You can use any neutral oil such as avocado or vegetable oil based on your preference.
- Half light brown sugar and half white sugar adds depth of flavor, but any granulated sugar works fine.
- This cake can be refrigerated to speed up cooling or served chilled.
- If you prefer a dairy-based frosting, you can substitute non-dairy milk with regular milk and use cream cheese and butter as given.
