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A slice of banana cake being removed from a baking dish with bananas in the background.
5 from 1 vote

Gluten-Free Banana Cake

This gluten-free banana cake is the perfect treat for any occasion! Soft, fluffy and moist, this cake is perfectly complimented with a generous slathering of brown butter cream cheese frosting. And best of all, it's super easy to make at home. All you need is some ripe bananas and a few pantry staples!
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 12 servings
Metric - US Customary

Ingredients

For the Banana Cake:

  • 2 ½ cups (360 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 ½ cups (360 g) mashed ripe bananas - from 3-4 ripe bananas (360g measured without the peel)
  • 1 cup (240 g) sour cream - room temperature
  • ½ cup (113 g) vegetable oil
  • ¾ cups (150 g) granulated sugar
  • ¾ cups (150 g) brown sugar
  • 2 (100 g) large eggs - room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (75 g) chopped walnuts - for topping (optional)

For the Brown Butter Cream Cheese Frosting:

  • ½ cup (113 g) unsalted butter
  • 8 oz (226 g) cream cheese - softened
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 3 cups (330 g) powdered sugar

**Use the toggle button above to turn the instruction photos on and off!

Instructions

For the banana cake:

  • Preheat the oven to 350℉. Grease a 9x13-inch baking pan or line with parchment paper. Set aside.
  • In a large bowl, whisk together 2 ½ cups (360 g) gluten-free flour blend, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger.
    Gluten-free flour, cinnamon, ginger and nutmeg in a glass mixing bowl.
  • In a separate bowl, add 1 ½ cups (360 g) mashed ripe bananas. Mash with a fork until thoroughly mashed and liquidy. Some lumps are okay.
    Mashed bananas in a glass mixing bowl.
  • Add 1 cup (240 g) sour cream, ½ cup (113 g) vegetable oil, ¾ cups (150 g) granulated sugar, ¾ cups (150 g) brown sugar, 2 (100 g) large eggs and 2 teaspoons pure vanilla extract to the mashed bananas. Whisk until smooth and well combined.
    Brown sugar, oil, granulated sugar, vanilla, and eggs in a glass mixing bowl.
  • Gradually add in the dry ingredients, mixing until no more streaks of flour remain.
    Gluten-free banana cake batter in a glass mixing bowl with a yellow spatula.
  • Pour the banana cake batter into the prepared baking pan.
    Gluten-free banana cake batter in a white baking dish.
  • Bake at 350F for 45-50 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs. An instant-read thermometer should read 200-205°F in the center. Cool completely in the pan before frosting, at least 1 hour.
    Baked gluten-free banana cake in a white baking dish on a yellow table.

For the Brown Butter Cream Cheese Frosting:

  • Cut ½ cup (113 g) unsalted butter into small pieces. This will help it melt quicker and more evenly.
    A stick of butter that has been cut into small tablespoon sized slices with a knife.
  • Add the butter cubes to a saucepan over medium-low heat. Let the butter melt slowly. It will begin to foam as it does. Use a spatula to stir the butter frequently to keep the milk solids from burning on the bottom of the pan.
    A stainless steel skillet with melted butter that is beginning to foam up.
  • The butter will slowly turn golden brown and take on a nutty aroma, which can take anywhere from 10-15 minutes on medium-low heat.
    A stainless steel skillet with melted brown butter in it.
  • Remove from the heat and pour into a heat-proof bowl, including the browned milk solids on the bottom of the saucepan. Allow to solidify completely before using in the brown butter cream cheese frosting.
    A glass mixing bowl with solidified browned butter in it.
  • Add the softened cream cheese and solidified browned butter to a large mixing bowl. Using an electric hand mixer or stand mixer fitted with the paddle attachment, mix 8 oz (226 g) cream cheese and browned butter until smooth and fluffy, about 2-3 minutes.
    A glass mixing bowl with a brown butter cream cheese mixture in it.
  • Then, add in 2 teaspoons vanilla extract and ½ teaspoon kosher salt. Mix until combined.
    A glass mixing bowl with browned butter and cream cheese mixture topped with vanilla extract.
  • Gradually add in 3 cups (330 g) powdered sugar, until smooth and silky.
    A glass mixing bowl with browned butter and powdered sugar before mixing together.
  • Spread frosting over cooled cake. Sprinkle with ½ cup (75 g) chopped walnuts if using. Slice and serve. Store in refrigerator; let sit at room temperature 30 minutes before serving for best texture.
    Gluten-free banana cake topped with cream cheese frosting and walnuts on a yellow table.

Video

Notes

  • Gluten-Free Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Flour. Both contain xanthan gum.
  • Weighing Ingredients: For best results, weigh your flour and bananas. Bananas vary in size—you need 360g peeled weight, which is about 3-4 bananas to make 1 ½ cups mashed.
  • Celiac-Safe: Double-check all ingredients are gluten-free, including cooking spray (some contain flour).
  • Checking Doneness: Use an instant-read thermometer for accuracy. The center should read 200-205°F. You can also use the toothpick test (a few moist crumbs are okay) or gently press the top (it should spring back).
  • Storage: Refrigerate frosted cake in an airtight container for up to 5 days. Let sit at room temperature 30 minutes before serving.

Nutrition

Calories: 618kcal | Carbohydrates: 82g | Protein: 6g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 422mg | Potassium: 241mg | Fiber: 4g | Sugar: 60g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg
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