Gluten Free Banana Cake — On a rainy October morning I found a basket of overripe bananas and the warm, cinnamon-scented promise of something cozy in the oven. That first loaf came out soft, golden, and swirled with memories of childhood kitchens; it quickly became our family’s fall favorite. If you love seasonal baking, this Gluten Free Banana Cake is the recipe you’ll make again and again.
Introduction
This Gluten Free Banana Cake recipe is a reader favorite because it uses simple pantry ingredients, celebrates ripe bananas, and fills your home with the scent of cinnamon and butter — perfect for a crisp afternoon with a mug of tea. If you enjoy banana-forward breakfasts too, you might also like these banana cottage cheese pancakes to start the day right: banana cottage cheese pancakes. The cake is tender, forgiving for beginners, and easy to adapt for dietary needs.
Ingredients
Makes one 9×5-inch loaf or a 9-inch round cake
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup plain yogurt or sour cream
- 1/3 cup neutral oil (canola or vegetable) or melted butter
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- Optional: 1/2 cup chopped walnuts or chocolate chips
Step-by-step Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease and line a loaf pan or lightly grease a 9-inch round pan.
- Dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- Wet ingredients: In a large bowl, beat the brown sugar, granulated sugar, and eggs until combined. Stir in the yogurt, oil (or melted butter), and vanilla.
- Add bananas: Fold the mashed bananas into the wet mixture until mostly combined.
- Combine: Gently fold the dry ingredients into the wet ingredients just until no large streaks of flour remain. If using nuts or chocolate chips, fold them in last.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake 50–60 minutes for a loaf (a little less for a round cake), or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Success
- Use very ripe bananas for maximum sweetness and banana flavor; overripe bananas also help keep the cake moist.
- Measure flour by spooning it into the cup and leveling it off to avoid a dense cake.
- Avoid overmixing once you add the flour — a few small lumps are okay and will keep the cake tender.
- For a lighter crumb, let the batter rest 5 minutes before baking to allow the gluten-free flour to hydrate. If you’re exploring other banana treats, try using ripe bananas in banana nice cream for a frozen dessert: banana nice cream.
- If you prefer oil-free baking, substitute the oil with an equal amount of applesauce or yogurt, keeping in mind the texture will be slightly different.
Possible Variations
- Classic streusel topping: Mix 1/4 cup butter, 1/3 cup brown sugar, 1/2 cup gluten-free flour, and 1/2 teaspoon cinnamon until crumbly. Sprinkle on top before baking for a crunchy finish.
- Cream cheese frosting: For a richer celebration cake, spread a simple cream cheese frosting over a cooled cake.
- Nut-free: Omit nuts and add sunflower seeds or extra chocolate chips for texture.
- Dairy-free: Use a dairy-free yogurt and dairy-free margarine or oil for a dairy-free version. If you’re experimenting with other gluten- and dairy-free desserts, these recipes can offer inspiration: dairy-free gluten-free cheesecake and dairy-free gluten-free chocolate cake.
- Chocolate banana twist: Fold 1/2 cup cocoa powder with a splash of milk into half the batter for a marbled chocolate-banana cake, echoing favorites like a chocolate layer in a chocolate-banana loaf.
Storage Recommendations
- Room temperature: Wrap cooled slices tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for 4–5 days; allow slices to come to room temperature or warm briefly before serving.
- Freezing: Slice the cake and freeze individual slices wrapped in parchment and foil for up to 3 months. Thaw overnight in the fridge or at room temperature for a quick treat.
Warm serving suggestions
- Serve slightly warmed with a pat of butter, a dusting of cinnamon, or a smear of yogurt.
- Top with toasted walnuts or a drizzle of honey for extra fall flair.
- Pair with coffee, chai, or a spiced latte for a cozy seasonal pairing.
Conclusion
This Gluten Free Banana Cake is the kind of simple, comforting bake that feels like a hug on a plate — ideal for fall mornings, afternoon tea, or whenever you have a few ripe bananas to celebrate. For another version with a creamy finish, check out this lovely take on a Gluten Free Banana Cake with Cream Cheese Frosting.
FAQs
- Can I use a homemade gluten-free flour blend?
Yes — a homemade blend that includes a starch (like tapioca or potato starch), rice flour, and a binder such as xanthan gum will work well. Adjust moisture if the batter seems too thick. - How do I ripen bananas quickly?
Place bananas in a paper bag with an apple or tomato and leave at room temperature for 24 hours. The ethylene gas speeds ripening. - Can I make this cake in a muffin tin?
Yes — bake at 350°F (175°C) for 18–22 minutes for standard muffins. Check with a toothpick for doneness. - Is this cake suitable for freezing?
Absolutely. Freeze whole or sliced in airtight wrapping for up to 3 months. Thaw in the fridge or at room temperature before serving.
Gluten Free Banana Cake
A tender and comforting gluten-free banana cake that's perfect for baking with ripe bananas, spiced with cinnamon, and ideal for cozy afternoons.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup plain yogurt or sour cream
- 1/3 cup neutral oil (canola or vegetable) or melted butter
- 1 teaspoon vanilla extract
Banana and Optional Add-ins
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan or lightly grease a 9-inch round pan.
Mixing Dry Ingredients
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
Mixing Wet Ingredients
- In a large bowl, beat the brown sugar, granulated sugar, and eggs until combined. Stir in the yogurt, oil (or melted butter), and vanilla.
Combining Ingredients
- Fold the mashed bananas into the wet mixture until mostly combined.
- Gently fold the dry ingredients into the wet ingredients just until no large streaks of flour remain. If using nuts or chocolate chips, fold them in last.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes for a loaf (a little less for a round cake), or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum sweetness and banana flavor; overripe bananas also help keep the cake moist. Measure flour by spooning it into the cup and leveling it off to avoid a dense cake. Avoid overmixing once you add the flour — a few small lumps are okay and will keep the cake tender.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 15g
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