This one bowl gluten-free banana cake is moist, fluffy, and rich. Topped with a tangy cream cheese icing, this is an easy yet impressive sheet cake recipe that your family will love. It can also be made entirely dairy-free.
This gluten-free banana cake is moist, sweet, and fluffy. Topped with a cream cheese icing, this sheet cake is the perfect dessert to whip up for any occasion.
With some simple pantry staples and a few ripe bananas, you can easily make this gluten-free banana cake at home. It can also be dairy-free and is naturally nut-free. Perfect to share with friends and family.
Want to learn how simple and delicious gluten-free banana cake can be? Keep on reading to learn how to make it!
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Banana Bread vs. Banana Cake
What's the difference between banana bread and banana cake? You may ask. The seemingly similar recipes actually have many differences in ingredients and preparation.
Banana bread is a moist and thick banana-based batter that is often baked in a loaf pan. It has a dense texture and usually is less sweet. Banana bread is often eaten as a snack, breakfast, or light dessert.
Banana cake is a thinner batter that is created more like a typical cake recipe. It begins with creamed butter and sugar, and usually contains less bananas than a bread. Banana cake is often lighter, sweeter, and is topped with icing. It is most often eaten as a dessert.
Why You'll Love This Recipe
- Simple sheet pan cake. No need to fuss with cake layers when this cake is made (and can be served) in just 1 pan!
- Easily allergy-friendly. This banana cake is gluten-free, dairy-free, and nut-free.
- Everyone loves banana bread. Now just add icing! The classic snack gets even better.
- Made with pantry staples. If you're a baker, you likely have most of the required ingredients—all you need is a few bananas left on the counter!
Ingredients
This decadent banana cake contains many common pantry ingredients. Here's what you'll need:
Banana Cake
- Brown sugar: The deep flavour of brown sugar plays lovely with this banana cake. It also adds slightly more moisture than regular granulated sugar. If granulated is all you have, it could work.
- Butter: I typically use salted, but if using unsalted, add an extra ¼ teaspoon salt to the batter. You can of course regular or dairy-free butter.
- Eggs: Give rise and structure to this cake. I have not tried an egg-free version.
- Very ripe bananas: The darker the bananas the better. I recommend using bananas that are even darker than the image above. The darker brown the banana, the more moisture and sweetness they will give to the cake.
Baking Tip: To ripen bananas quickly, preheat the oven to 300ºF and place bananas on a parchment-lined baking sheet. Bake for about 30 minutes, flipping the bananas halfway. The peels of the bananas will turn black, and the inside will turn sweeter and more ripe. Allow the bananas to cool before peeling and using in the cake batter.
- Lemon juice: Reacts with the baking soda to provide good rise in the cake.
- Vanilla extract: Emphasizes all other flavours.
- Milk: I use almond or cashew typically. Use regular milk if you are not dairy-free.
- Gluten-free all-purpose flour with xanthan gum: I use Bob's Red Mill 1:1 Baking Flour (blue bag).
- Baking soda & baking powder: The use of baking soda and baking powder provides the perfect amount of rise for this moist cake.
- Cinnamon: A little bit of cinnamon pairs very nicely with the banana and vanilla flavours.
- Salt: Balances the sweetness. If using unsalted (dairy-free) butter, add an additional ¼ teaspoon salt.
Cream Cheese Icing
- Cream cheese: Use regular or dairy-free if preferred. I like Violife or Tofutti cream cheese. Ensure it has softened at room temperature.
- Butter: I typically use salted, but if using unsalted, add a small pinch of salt to the icing. Use dairy-free if preferred. Ensure the butter is softened.
- Powdered sugar: Provides sweetness and structure to the icing.
- Lemon juice: I like to add lemon juice to dairy-free cream cheese icing because it gives a little extra "tang" that can sometimes be subtle.
- Vanilla extract: To provide a slight vanilla flavour.
Substitutions
There are so many ways you can jazz up this gluten-free banana cake. Try some of these additions:
- Feel free to use regular dairy, or dairy-free alternatives based on your preference.
- Add ⅔ cup of chocolate chips in the batter.
- Sprinkle chopped nuts (pecans, walnuts, hazelnuts) on top of the icing.
- Use less powdered sugar for more of a glaze rather than icing on top.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Banana Cake
(Prep) Preheat your oven to 325°F. Grease and line an 8"x8" (or 9"x9") baking pan with parchment paper.
(1) In the bowl of a stand mixer (or a large bowl with a hand mixer), use the paddle attachment to cream the sugar and dairy-free butter together for 3-4 minutes until light and fluffy. Stop to scrape down the sides as needed.
(2) Crack the eggs into the bowl one at a time and mix after each addition. Add the ripe bananas and mix, starting on low and increasing to medium speed, until they are fully broken down into tiny pieces within the wet batter. Mix in the lemon juice, vanilla extract, and half of the dairy-free milk.
(3) In a separate small bowl, mix together the gluten-free flour, baking soda, baking powder, cinnamon, and salt. Pour half into the batter and mix gently to incorporate.
Add the remaining dairy-free milk, mix, and add the remaining flour mixture. Mix on low speed just until everything is combined. Use a rubber spatula to scrape the bottom and sides of the bowl, ensuring no dry spots.
(4) Pour the batter into the prepared baking pan. If using an 8"x8" pan, bake for approximately 38-40 minutes until a toothpick comes out clean. If using a 9"x9" pan, begin to check the cake with a toothpick around 30 minutes and remove when the toothpick comes out clean.
(5) Allow the cake to cool in the pan for at least 30 minutes, or until it is cool enough for you to lift it out of the pan with the parchment paper. Place on a wire rack to cool completely, about 2 hours or overnight.
Cream Cheese Icing
(6) When the cake is cool, prepare the cream cheese icing. Place the softened dairy-free cream cheese and butter in the bowl of a stand mixer and beat with the paddle attachment (or in a large bowl using a hand mixer) for 2-3 minutes until fluffy.
Add half of the powdered sugar to the bowl and gently mix, starting on low, until incorporated. Add the rest of the powdered sugar and mix, starting on low and eventually turning the speed to medium-high until fluffy.
Pour in the lemon juice and vanilla extract and beat for 2-3 minutes until fluffy and smooth. Scrap down the sides and bottom of the bowl with a rubber spatula as needed.
(7) Place the banana cake on a serving board. Use the rubber spatula to transfer the icing to the completely cooled banana cake. Use an offset spatula to spread the icing all across the top of the cake. It will be a thick layer of icing.
(8) Use a sharp knife to slice the cake into 9 large pieces or 16 smaller pieces. Be sure to wipe the knife after each cut for clean edges. Top each piece of cake with a banana slice and enjoy!
Optional: Place the iced cake in the fridge for 30 minutes to an hour for the icing to firm up before serving. Enjoy cold or at room temperature.
How to Serve
Gluten-Free Banana Cake is the perfect treat for any occasion. Here's some suggestions for how to serve it:
- As an easy one bowl dessert alongside some Gluten-Free Dairy-Free Chocolate Chip Cookies, or Gluten-Free Dairy-Free Tiramisu Jars.
- Bring on the go with you as a snack.
- Enjoy with a cup of coffee or a warm Dairy-Free Pumpkin Spice Latte.
- I won't judge you if you eat it for breakfast alongside some Gluten-Free English Muffins, Gluten-Free Cheese Scones, or a Tropical Bahama Mama Smoothie.
Storage & Freezing
Storage Instructions: Banana cake can be stored at a cool room temperature for a few hours. If it is too warm or if the cake is not to be eaten for several hours, place the banana cake in the fridge. Leftover slices can also be stored in the fridge for 3-4 days. Enjoy cold or at room temperature.
Freezing Instructions: Banana cake freezes very well. Place slices in an air-tight covered container and freeze for up to 2 months. To defrost, place the container in the fridge overnight, or on the counter for a few hours. Note that the icing may "melt" slightly while defrosting as condensation forms, but it will still taste amazing.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free and dairy-free banana cake:
- Ensure your bananas are as ripe as possible! This will result in the sweetest and moistest bananas. Use my tip in the FAQ section below to quickly ripen bananas in the oven.
- Bring all ingredients to room temperature before beginning. This will allow the butter and sugar to cream better.
- Fold the dry ingredients in lightly. I lightly beat my wet and dry ingredients together in my mixer just until combined, then use a rubber spatula to scrape the bottom and sides of the bowl.
- Grease and line the baking pan with parchment paper. There's nothing worse than a stuck cake.
- Use the toothpick test to check doneness. When a toothpick is inserted into the centre of the pan and comes out clean, the cake is done.
- Allow cake to cool partially in the pan. The cake will be too delicate to remove when hot. Allow to cool for at least 30 minutes in the pan.
- Clean a sharp knife before each slice of the cake. This will ensure clean cuts without getting icing everywhere.
Frequently Asked Questions
The seemingly similar recipes actually have many differences in ingredients and preparation.
Banana bread is a moist and thick banana-based batter that is often baked in a loaf pan. It has a dense texture and usually is less sweet. Banana bread is often eaten as a snack, breakfast, or light dessert.
Banana cake is a thinner batter that is created more like a typical cake recipe. It begins with creamed butter and sugar, and usually contains less bananas than a bread. Banana cake is often lighter, sweeter, and is topped with icing. It is most often eaten as a dessert.
To ripen bananas quickly, preheat the oven to 300ºF and place bananas on a parchment-lined baking sheet. Bake for about 30 minutes, flipping the bananas halfway. The peels of the bananas will turn black, and the inside will turn sweeter and more ripe. Allow the bananas to cool before peeling and using in the cake batter.
When a toothpick is inserted into the centre of the pan and comes out clean, the cake is done.
Use a sharp knife to slice the banana cake into 16 pieces. Be sure to wipe the knife between each slice for clean cuts. This will ensure there is no icing or crumbs on the knife.
This gluten-free and dairy-free banana cake is moist, sweet, and the perfect cake for any occasion. It is easily made (and served) in just 1 pan, making this the perfect dessert to share with friends and family.
More Banana Recipes:
- The Best Gluten-Free Banana Bread
- Gluten-Free Banana Chocolate Chip Muffins
- Gluten-Free Banana Chocolate Chip Cookies
- Tropical Bahama Mama Smoothie
Related Recipes
Have you made this gluten-free banana cake? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Gluten-Free Banana Cake
Equipment
- Stand mixer or hand mixer
- 8"x8" baking pan (or 9"x9")
Ingredients
Banana Cake
- ⅔ cup packed brown sugar
- ½ cup salted butter use dairy-free if preferred. If using unsalted, add an extra ¼ teaspoon salt to the batter.
- 2 eggs
- 2 very ripe bananas (medium size)
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- ⅔ cup milk use dairy-free if preferred
- 2 cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Cream Cheese Icing
- ¼ cup cream cheese, softened use dairy-free if preferred.
- ¼ cup salted butter, softened if using unsalted, add a small pinch of salt to the icing.
- 2 cups powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Banana Cake
- Preheat your oven to 325°F. Grease and line an 8"x8" (or 9"x9") baking pan with parchment paper.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), use the paddle attachment to cream the sugar and dairy-free butter together for 3-4 minutes until light and fluffy. Stop to scrape down the sides as needed.
- Crack the eggs into the bowl one at a time and mix after each addition. Add the ripe bananas and mix, starting on low and increasing to medium speed, until they are fully broken down into tiny pieces within the wet batter. Mix in the lemon juice, vanilla extract, and half of the dairy-free milk.
- In a separate small bowl, mix together the gluten-free flour, baking soda, baking powder, cinnamon, and salt. Pour half into the batter and mix gently to incorporate. Add the remaining dairy-free milk, mix, and add the remaining flour mixture. Mix on low speed just until everything is combined. Use a rubber spatula to scrape the bottom and sides of the bowl, ensuring no dry spots.
- Pour the batter into the prepared baking pan. If using an 8"x8" pan, bake for approximately 38-40 minutes until a toothpick comes out clean. If using a 9"x9" pan, begin to check the cake with a toothpick around 30 minutes and remove when the toothpick comes out clean. Allow the cake to cool in the pan for at least 30 minutes, or until it is cool enough for you to lift it out of the pan with the parchment paper. Place on a wire rack to cool completely, about 2 hours or overnight.
Cream Cheese Icing
- When the cake is cool, prepare the cream cheese icing. Place the softened dairy-free cream cheese and butter in the bowl of a stand mixer and beat with the paddle attachment (or in a large bowl using a hand mixer) for 2-3 minutes until fluffy.
- Add half of the powdered sugar to the bowl and gently mix, starting on low, until incorporated. Add the rest of the powdered sugar and mix, starting on low and eventually turning the speed to medium-high until fluffy. Add the lemon juice and vanilla extract and beat for 2-3 minutes until fluffy and smooth. Scrap down the sides and bottom of the bowl with a rubber spatula as needed.
- Place the banana cake on a serving board. Use the rubber spatula to transfer the icing to the completely cooled banana cake. Use an offset spatula to spread the icing all across the top of the cake. It will be a thick layer of icing. Use a sharp knife to slice the cake into 9 large pieces or 16 smaller pieces. Be sure to wipe the knife after each cut for clean edges. Top each piece of cake with a banana slice and enjoy!
- Optional: Place the iced cake in the fridge for 30 minutes to an hour for the icing to firm up before serving. Enjoy cold or at room temperature.
Notes
- To ripen bananas quickly: Preheat the oven to 300ºF and place bananas on a parchment-lined baking sheet. Bake for about 30 minutes, flipping the bananas halfway. The peels of the bananas will turn black, and the inside will turn sweeter and more ripe. Allow the bananas to cool before peeling and using in the cake batter.
- Dairy: Feel free to use regular dairy, or dairy-free alternatives based on your preference.
- Try some swaps: Add ⅔ cup of chocolate chips in the batter, sprinkle chopped nuts (pecans, walnuts, hazelnuts) on top of the icing, or use less powdered sugar for more of a glaze rather than icing.
- Storage: Banana cake can be stored at a cool room temperature for a few hours. If it is too warm or if the cake is not to be eaten for several hours, place the banana cake in the fridge. Leftover slices can also be stored in the fridge for 3-4 days.
- Freezing: Place slices in an air-tight covered container and freeze for up to 2 months. To defrost, place the container in the fridge overnight, or on the counter for a few hours. Note that the icing may "melt" slightly while defrosting as condensation forms, but it will still taste amazing.
Franki says
Moist and delicious! A new favorite!
Olivia Parsons says
Thanks for your comment, Franki! I am so glad you enjoyed this banana cake.
Anna Beucler says
Can I make this with coconut or almond flour? What do you reccomend for cake?
Olivia Parsons says
I cannot recommend it since those flours absorb and perform very differently! I have not tested.
CeeCeeGlutenFree says
Can’t do lemon juice! Is it necessary? Apple cider vinegar a good replacement?
Olivia Parsons says
I think an acid like ACV would work similarly!