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.
