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A slice of banana cake

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

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:
  • 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

Keywords: cake with bananas, gluten-free cake, gluten-free dairy-free cake