Mashed ripe bananas add moistness and natural sweetness to this decadent Gluten-Free and Dairy-Free Banana Cake with Vanilla Frosting. Make this cake for a special occasion and watch it disappear. Nobody will ever guess that this recipe is allergy-friendly.

A slice of gluten-free and dairy-free banana cake on a white plate with fork.

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 and Dairy-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 is free from both gluten and dairy! Simply use vegan butter instead of regular butter, plus a gluten-free flour blend.
  • 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.

Key Ingredients

Ingredients for banana cake in bowls.
  • 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. You can also use coconut oil, if you prefer.
  • Vanilla extract adds depth of flavor to the cake.
  • Sugar adds more sweetness to the mashed bananas.
  • Baking powder and baking soda help add “lift” the the cake without gluten.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Pictures showing how to make the cake.

Step One

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 that includes xanthan gum. It’s one of the best gluten-free flour blends on the market.

Step Two

Add the wet ingredients to the dry ingredients and beat until there are no lumps in the batter.

You can also use a stand mixer with the paddle attachment, a hand mixer, or an electric mixer on low speed.

Step Three

Pour batter from the large mixing bowl into the baking dish or cake pan and bake until golden brown and a toothpick comes out clean.

Step Four

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.

I hope you agree that this moist banana cake is one of your new favorite desserts. The frosting is thick and creamy, similar to that of a cream cheese frosting, but with no dairy.

banana cake with frosting and sliced banana on top.

Recipe Tips

  • 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 (see the best almond flour substitutes). 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. Don’t use maple syrup in this recipe.
A slice of gluten-free banana cake with vanilla frosting.

Recipe FAQs

Can I use regular milk instead of almond milk?

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.

Can I freeze gluten-free banana cake?

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 or airtight container without them getting smooshed. This way you can pull out one slice at a time if you like.

Can I use unripe bananas?

I wouldn’t recommend it. Unripe bananas are not sweet or creamy which will change the overall flavor of the cake. For best results, use ripe bananas for natural sweetness and great banana flavor.

Can I use frozen bananas?

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.

square slice of banana cake with a piece of banana on top.

More Gluten-Free Cake Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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A slice of banana cake

Gluten-Free & Dairy-Free Banana Cake with Vanilla Frosting

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5 from 1 review

Mashed ripe bananas add moistness and natural sweetness to this decadent Gluten-Free and Dairy-Free Banana Cake with Vanilla Frosting. Make this cake for a special occasion and watch it disappear. Nobody will ever guess that this recipe is allergy-friendly.

  • Total Time: 75 minutes
  • Yield: 15 1x


Units Scale

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)
  • 24 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and sea salt.
  3. Then, add 1 ½ cups of almond milk, ¾ cup of the softened butter, eggs, 1 teaspoon vanilla extract, and the mashed bananas.
  4. Use a mixer to mix the ingredients until they are combined with no lumps in the batter.
  5. 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.
  6. 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.
  7. When the cake is done baking, let it cool for at least 15 minutes before spreading the frosting evenly on top.
  8. Serve at room temperature.


  1. 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.
  2. If you aren’t on a dairy-free diet, you can replace the almond milk with cow’s milk.


  • Serving Size: 1 cake slice
  • Calories: 413
  • Sugar: 42.2 g
  • Sodium: 213.2 mg
  • Fat: 13.6 g
  • Saturated Fat: 8 g
  • Carbohydrates: 70.1 g
  • Fiber: 1.6 g
  • Protein: 3.5 g
  • Cholesterol: 69.7 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.