Gluten Free Banana Cake

why make this recipe

Gluten Free Banana Cake is a fantastic choice for anyone who loves cake but needs to avoid gluten. It combines the natural sweetness of ripe bananas with a soft and moist texture that everyone will enjoy. This cake is perfect for birthdays, family gatherings, or an everyday treat. Plus, it’s easy to make and requires simple ingredients you may already have in your kitchen!

how to make Gluten Free Banana Cake

Ingredients:

• 3 ripe bananas
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, eggs, and vanilla extract. Mix everything together until well combined.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!

how to serve Gluten Free Banana Cake

Gluten Free Banana Cake is delicious on its own, but you can also serve it with a dusting of powdered sugar or a dollop of whipped cream on top. For a special touch, add sliced bananas or a drizzle of chocolate sauce!

how to store Gluten Free Banana Cake

To store your Gluten Free Banana Cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It can be frozen for up to three months.

tips to make Gluten Free Banana Cake

• Make sure your bananas are very ripe for the best flavor and sweetness.
• Use room temperature eggs for a better batter consistency.
• Don’t overmix the batter; stir until just combined for a lighter texture.
• Check your gluten-free flour blend is suitable for baking to ensure the best results.

variation

You can add nuts like walnuts or pecans for extra crunch or mix in chocolate chips for a sweeter treat. For a tropical twist, consider adding shredded coconut or even a few spoonfuls of pineapple!

FAQs

Can I use frozen bananas?
Yes, frozen bananas work well! Just make sure to thaw them beforehand and drain any excess moisture.

What gluten-free flour should I use?
You can use a store-bought gluten-free all-purpose flour blend. Make sure it contains xanthan gum for better texture.

How can I make this cake dairy-free?
You can substitute the unsalted butter with coconut oil or a dairy-free margarine to make the cake dairy-free.

Gluten Free Banana Cake

A moist and delicious banana cake that's gluten-free and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pieces ripe bananas Make sure the bananas are very ripe for the best flavor and sweetness.
• 1/2 cup unsalted butter, melted Can be substituted with coconut oil for dairy-free.
• 1 cup granulated sugar
• 2 large eggs Use room temperature eggs for better batter consistency.
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour Ensure it contains xanthan gum for better texture.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, eggs, and vanilla extract. Mix everything together until well combined.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Baking

1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

This cake is delicious on its own, but you can serve it with powdered sugar, whipped cream, sliced bananas, or a drizzle of chocolate sauce. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can be frozen for up to three months.