Gluten free Banana Cake

5 from 34 votes

Moist gluten free banana cake recipe. I am a huge fan of reducing food waste and it is a bonus when I can reduce food waste by making a cake! This gluten free banana cake with cream cheese frosting is always a win and the cinnamon cream cheese frosting just complements the flavor of the bananas so well.

Prep Time10

Cook Time30

Course: Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 285kcal

Author: Amanda

Equipment

8 x 8 square baking tin
Electric beaters (not essential)

Ingredients

Gluten free Banana cake

280 grams Gluten free self raisng flour To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
150 grams Light brown sugar
¼ teaspoon Salt
160 grams Butter (Melted)
3 large Eggs
1 Teaspoon Vanilla extract
2 Ripe Bananas

Cinnamon and vanilla cream cheese frosting

100 grams Cream cheese
50 grams Butter (Room temperature)
200 grams Powdered sugar (Icing sugar) Sieved
¼ Teaspoon Ground Cinnamon
¼ Teaspoon Vanilla extract

Instructions

How to make Gluten free Banana cake

Preheat oven to 175°c/340°F/Gas Mark 4.
Prepare baking tin with greaseproof paper. I like to wrap paper over the edges of the tin as it makes it easy to lift the cake out when cooled.
Mix all dry ingredients in a large bowl and set aside.
In a separate bowl mix together melted butter, eggs, and vanilla then add mashed bananas.
Add wet mix to dry mix and stir until fully combined.
Transfer mixture to the lined baking tin and spread evenly. Place the tin in the oven for approximately 25-30 minutes. Do not open the oven until this time as you don't want the heat to be lost from the oven.
Check your cake with a skewer when it looks golden brown and has slightly risen. when it comes out almost clean it is ready to be moved to the cooling rack. Leave the cake in the tin until fully cooled as the cake will be too delicate to slice while it is still warm.
Leave to fully cool before making the cream cheese icing.

How to make cinnamon cream cheese frosting

Beat Cream cheese and butter together until light and fluffy.
Add the powdered sugar a few tablespoons at a time whisking between until fully combined.
Add Vanilla and cinnamon and whisk until light and fluffy (I recommend electric whisk for around 5 minutes)
Place frosting in the fridge for at least 15 minutes before putting the icing on the cake as this will make it easier to spread.
Once the cake is cool and you have made the cream cheese frosting spread evenly over the top of the cake. You can leave the frosting on its own or decorate it with your preferred topping or decoration.

Notes

Can this be made dairy free?

Yes, that is no problem. To make gluten dairy free banana cake just substitute the butter for your preferred dairy-free butter block. You can make the icing dairy free by substituting for your preferred dairy free alternative.

Do I need xanthan gum for this recipe?

Xanthan gum is a regular ingredient when gluten free baking. This is one of my cake recipes with no xanthan gum added. My flour blend does have some xanthan gum included so you could add ¼ teaspoon of xanthan gum if your flour blend does not have any included.

How do I store the cake?

You can store the banana cake in an airtight container for 2-3 days.

Is it suitable for freezing?

Yes, If you want to make the banana cake in advance it freezes really well in a freezer-safe container for up to 3 months. Defrost at room temperature and then top with icing once fully defrosted.

Nutrition