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–+ servings
Gluten free banana cake topped with fresh bananas and nuts

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 210 kcal

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
Keyword Banana Cake, Cinnamon Cake, fall desserts, gluten free baking, Gluten Free Banana Cake
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