Think gluten-free cakes have to be dry, crumbly, and disappointing? This easy gluten free banana cake recipe is moist, full of banana flavor, and so delicious nobody will believe it’s gluten free!
If you have to eat gluten free, and you miss the wonderful sweet taste and texture of banana cake, you’re going to love this super easy gluten free banana cake recipe! Too often, gluten-free cakes turn out dry, crumbly, or lacking flavor. This gluten free banana cake has become one of our favorites. It’s moist, tender, packed with banana flavor and, best of all, its so good that nobody even knows that it is gluten free unless you tell them!
This cake is super simple to make! You don’t need any fancy ingredients or complicated techniques. Even though it looks like a lit of ingredients, the process ia actually pretty simple. Just mix the batter, pour it into a pan and bake. It’s easy enough for beginner bakers but delicious enough to serve to guests.
This banana cake recipe is a great way to use up those overripe bananas sitting on your counter. In fact, the riper the bananas, the better the flavor. Those brown-speckled bananas that nobody wants to eat are perfect for baking and add natural sweetness and moisture to the cake.
The dairy-free ingredients make this cake especially helpful for families dealing with multiple food sensitivities. Whether you’re avoiding gluten, dairy or both, it’s nice to have a dessert that doesn’t make you feel like you’re missing out. If you’re not dairy free, you can feel free to use regular milk in place of the dairy free milk.
This gluten free banana cake recipe is best with caramel frosting, although you can use other frosting if you like. The rich caramel flavor of the caramel frosting complements the sweet banana cake and turns a simple dessert into something that feels bakery-worthy. If you’re looking for a lighter option, you can simply dust the cake with powdered sugar or enjoy it plain with a cup of coffee or tea.
This cake is perfect for potlucks, family gatherings, birthdays, holidays or just because you’re craving something sweet. People universally love banana cake, and this one is great for potlucks since gluten free people often don’t have a lot of choices as big gatherings. Since it makes a 9×13-inch pan, there’s plenty to share, and leftovers stay moist for several days.
If you want an easy gluten free banana cake recipe that actually tastes good, give this one a try. It’s proof that gluten-free baking doesn’t have to be difficult, and it certainly doesn’t have to be dry or bland!
Easy Gluten Free Recipes That Actually Taste Good!
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Gluten Free Banana Cake Recipe
This easy gluten free banana cake recipe tastes so good that nobody will even know it’s gluten free! Moist, soft, and full of sweet banana flavor, everyone will love it! It’s easy to make, even for beginners, so go ahead, treat yourself today!
- Yield: Serves 18.
Ingredients
1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 cup ripe bananas, (about 2–3 medium bananas), mashed
1/2 tsp. vinegar
1 tsp. vanilla
2 cups gluten free all purpose flour
1 tsp. xanthan gum (if not already in your flour)
1 tsp. baking soda
1 tsp. salt
1/2 cup dairy-free milk (rice, soy, almond, or oat milk)
1/2 cup nuts, chopped (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper.
- In a large mixing bowl, beat the shortening and sugars until light and creamy.
- Add the eggs one at a time, beating well after each addition.
- Beat in bananas, vinegar and vanilla.
- In a separate bowl, combine the gluten free flour, xanthan gum (if using), baking soda, and salt.
- Add the dry ingredients to the banana mixture alternately with the dairy-free milk. Mix just until combined. Do not overmix.
- Fold in the nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely and frost with Caramel Frosting.
Notes
- For the best flavor and moisture, use bananas with plenty of brown spots.
- Different gluten free flour blends can absorb moisture differently. If the batter seems very thick, add 1-2 tablespoons additional dairy-free milk.
- This cake pairs perfectly with caramel frosting, dairy-free vanilla frosting, or a simple dusting of powdered sugar.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- If you’re using nuts, walnuts and pecans are the most commonly used with banana breads and cakes.
Serving Suggestion: Frost with your favorite caramel frosting for an extra-special dessert.
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