Easy Gluten-Free Banana Cake

Why this gluten-free banana cake works

This is a simple, one-bowl banana cake that uses a store-bought gluten-free flour blend in place of wheat flour. Ripe bananas provide most of the sweetness, flavor and moisture, which helps because gluten-free batters can bake up dry if they are not hydrated well. It tastes a lot like banana bread, but the texture is a little softer and more cake-like, and it takes well to frosting.

It is also the starting point for the other recipes in this banana cake collection, so you will find links to several variations further down.

Ingredients

This makes one 9-inch (23 cm) round cake or an 8-inch square cake.

3 large very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (115 g) unsalted butter, melted and slightly cooled, or 1/2 cup neutral oil
3/4 cup (150 g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup (60 ml) milk, dairy-free milk or plain yogurt
1 3/4 cups (about 245 g) gluten-free 1-to-1 baking flour that contains xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional)

Notes on the ingredients:

Bananas: the darker and spottier the skins, the sweeter and more fragrant the cake. Mash them well so they blend smoothly into the batter.
Fat: butter gives more flavor, oil tends to give a softer crumb that stays tender for longer. Either works.
Flour: brands differ in how much liquid they absorb, so weigh the flour if you can.

Choosing a gluten-free flour blend

Gluten-free blends are not all interchangeable. For this recipe, look for a blend sold as a cup-for-cup or 1-to-1 replacement for all-purpose flour. Many of these already contain xanthan gum, which helps stand in for gluten’s structure. If your blend does not contain a binder, check the package directions, as you may need to add some.

If you are baking for someone with coeliac disease or a medical need to avoid gluten, read the labels on every ingredient, including baking powder, vanilla and any chocolate chips or toppings, and look for products labeled gluten-free. Oats, if you add them, should be specifically labeled gluten-free.

How to make it, step by step

Heat the oven to 350°F (175°C). Grease a 9-inch round or 8-inch square pan and line the bottom with parchment paper.
In a large bowl, mash the bananas with a fork until mostly smooth.
Whisk in the melted butter or oil, brown sugar, eggs, vanilla and milk until combined.
Add the flour blend, baking powder, baking soda, salt and cinnamon. Fold gently with a spatula until no dry streaks remain.
Let the batter sit for 5 to 10 minutes. This gives the flour time to absorb liquid, which often improves the texture of gluten-free cakes.
Pour into the pan and smooth the top.
Bake for about 35 to 45 minutes. The cake is ready when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking early, as ovens vary.
Cool in the pan for 15 minutes, then turn out onto a rack and cool completely before frosting.

Tips for a moist gluten-free banana cake

Use plenty of ripe banana. Measured mashed banana (about 1 1/2 cups) is more reliable than counting bananas.
Rest the batter. A short rest often reduces grittiness.
Do not overbake. Gluten-free cakes dry out quickly. Pull the cake when a toothpick shows a few moist crumbs.
Add a little acid or dairy. Yogurt or buttermilk in place of some of the milk can help keep the crumb tender.
Cool before cutting. Gluten-free cakes finish setting as they cool, so slicing too early can make them seem gummy.

Frosting and topping ideas

Once the cake is completely cool, try:

A cream cheese frosting (beat softened cream cheese and butter, then add powdered sugar and vanilla; the lemon version on our zucchini cake is a bright option).
Our easy banana frosting for a double banana flavor.
A light dusting of powdered sugar.
A handful of chopped toasted nuts or dark chocolate chips folded into the batter.

For a toffee finish, see the salted banana toffee cake for a sauce that works on a gluten-free base too, as long as you check the ingredients.

Can you make it flourless?

Yes, though the result is different. For more flourless and dairy-free ideas, browse our gluten and dairy free dessert recipes. Flourless banana cakes are usually made with ground nuts such as almond flour, or with certified gluten-free oat flour, plus banana, eggs and a little baking powder. They tend to be denser and more custardy than this cake. If you want a single serving, our paleo banana mug cake is a grain-free option made with almond or coconut flour.

Turning the batter into muffins or a loaf

The same batter can be baked in different shapes:

Muffins: fill a lined 12-cup muffin tin about two-thirds full and bake for roughly 18 to 24 minutes.
Loaf: pour into a lined 9 x 5-inch loaf pan and bake for about 50 to 60 minutes. Tent with foil if the top browns too quickly.

Times are a guide. Check with a toothpick before removing from the oven.

Storage and freezing

Store the unfrosted cake, well covered, at room temperature for a day or two. A frosted cake, especially with cream cheese frosting, should be kept in the fridge. Gluten-free baked goods tend to dry out faster than wheat versions, so wrap leftovers tightly.

To freeze, wrap slices individually and freeze for up to about 3 months. Thaw at room temperature, and a few seconds in the microwave can help refresh the texture.

Variations

Fold in 1/2 cup of chopped toasted nuts or chocolate chips. For a nutty version, see the hazelnut banana cake.
Soak a baked cake in syrup for a party dessert with our banana rum cake, using a gluten-free flour blend and checking that the rum and other ingredients are gluten-free.
If you need a dairy-free cake, swap the butter for oil and use dairy-free milk, as in the parve banana cake.

FAQ

What are the ingredients for gluten-free banana muffins? The same batter works: ripe bananas, fat, sugar, eggs, vanilla, milk or yogurt, gluten-free flour with xanthan gum, baking powder, baking soda and salt.

How do I make gluten-free banana bread more moist? Use very ripe bananas, do not overbake, let the batter rest before baking and consider swapping part of the milk for yogurt.

Can I make this dairy-free? Yes. Use oil in place of butter and a dairy-free milk or yogurt. Check that the flour blend and baking powder are suitable.

Can I use a different pan? Yes, adjust the time. A thinner layer in a larger pan bakes faster, and a deeper pan takes longer.