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Gluten Free Banana Cake

A moist and delicious banana cake that's gluten-free and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.