Gluten-free Banana Cake with Vanilla Frosting
Mashed ripe bananas add moistness and natural sweetness to this decadent Gluten-Free Banana Cake with Vanilla Frosting. Make this cake for a special occasion and watch as it disappears! This recipe is gluten-free and dairy-free.
If you’re like me, you go through a lot of bananas at your house. Ripe bananas are naturally very sweet and the perfect texture for cakes, muffins, and even banana-sweetened cookies!
Trust me when I say you need this Gluten Free Banana Cake recipe in your life. It’s such a simple recipe but delivers with a moist and crowd-pleasing texture. And, the vanilla frosting adds extra sweetness.
Why You Need This Recipe
- This is the perfect recipe to have in your pocket for when your bananas turn too brown for eating. Overripe bananas are perfect for cakes and breads because as they ripen the starch in the banana is converted to sugar.
- This Banana Cake recipe tastes incredible dairy-free! Simply use vegan butter instead of regular butter and you’re all set.
- Bananas are cheap! They’re usually less than 90 cents per pound (and sometimes much less) which makes them a very cost effective snack and ingredient.
Ripe bananas are key for this yummy banana cake batter.
Flour helps make the structure of the cake. I used a gluten-free baking flour.
Butter or vegan butter adds fat to the cake and give it a great mouthfeel.
Vanilla extract adds depth of flavor to the cake.
Preheat the oven and spray a 9×13-inch baking dish. In a large bowl, combine the dry ingredients. I am a big fan of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
Add the wet ingredients to the dry ingredients and beat until there are no lumps in the batter.
Pour batter into the baking dish and bake until golden brown and a toothpick comes out clean.
Meanwhile, make the frosting. Add all the frosting ingredients to a bowl and beat until smooth and creamy adding additional almond milk if necessary.
Let the banana cake cool first before spreading on the frosting. Serve at room temperature.
Recipe Tips & Substitutions
- There are a ton of great gluten-free flours on the market to replace wheat flour. You can also try making this recipe using almond flour or almond meal. I have not tested it that way, but I think it would work!
- Feel free to add a cup of chocolate chips to the batter if you want a chocolate chip version of your banana cake.
- While a lot of cakes use brown sugar, I chose to use coconut sugar or white sugar instead.
- Want a regular banana bread recipe? Try this gluten-free banana bread.
Yes! If you aren’t on a dairy-free diet or you don’t have dairy-free milk at home, then regular milk will work just as well.
Yes, you can freeze the cake. I prefer to put the slices on a sheet pan first then put the sheet pan in the freezer. Once the slices are frozen you can put them in a freezer bag without them getting smooshed. This way you can pull out one slice at a time if you like.
I wouldn’t recommend it. Unripe bananas are not sweet or creamy which will change the overall flavor of the cake.
Yes, you can actually use frozen ripe bananas, but you’ll need to defrost them before using them in the cake. You can defrost them in the refrigerator overnight or place them in the microwave in a microwave-safe bowl until they are warmed through. Read my guide on how to freeze bananas.
Other Gluten-Free Cake Recipes You Might Like
- Gluten-Free Lemon Cake
- Gluten-Free Blueberry Coffee Cake
- Instant Pot Pumpkin Spice Cake
- Snickerdoodle Mug Cake
- Gluten-Free & Dairy-Free Vanilla Cupcakes
More Gluten-Free Resources
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
For the cake:
- Nonstick cooking spray
- 3 cups gluten-free baking flour (I used Bob’s 1-to-1 Gluten Free Baking Flour)
- 1 1/2 cups cane sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 1/2 cups unsweetened almond milk
- 3/4 cup butter, softened (for dairy-free, use vegan butter)
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
For the frosting:
- 2 1/2 cups powdered sugar
- 1/4 cup butter, softened (for dairy-free, use vegan butter)
- 2–4 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and sea salt.
- Then, add 1 ½ cups of almond milk, ¾ cup of the softened butter, eggs, 1 teaspoon vanilla extract, and the mashed bananas.
- Use a mixer to mix the ingredients until they are combined with no lumps in the batter.
- Pour the batter into your baking dish and bake for 35-40 minutes, or until the top starts to turn a golden brown and a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the frosting. In a medium mixing bowl, combine the powdered sugar, ¼ cup of softened butter, 2 tablespoons of almond milk, and 1 teaspoon of vanilla extract. Use a mixer to mix together. Add an additional 1-2 tablespoons of almond milk to reach the desired consistency.
- When the cake is done baking, let it cool for at least 15 minutes before spreading the frosting evenly on top.
- Serve at room temperature.
- Store any leftover cake in a covered container on the countertop for up to 2 days or in the refrigerator for up to 4 days.
- If you aren’t on a dairy-free diet, you can replace the almond milk with cow’s milk.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Keywords: cake with bananas, gluten-free cake, gluten-free dairy-free cake
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