Gluten-Free Banana Cake

This tender, moist Gluten-Free Banana Cake with cream cheese frosting is utterly delicious. It’s so simple, you’ll want to make it again and again.

Because I know you’ll want to try more fruity cakes, check out these: gluten-free pineapple upside down cake, gluten-free lemon drizzle cake, gluten-free apple cake, easy apple cider cupcakes, and gluten-free lemon poppyseed cake.

Why I Love This Cake:

• Bananas - I love bananas in desserts, and this cake is no different. This yummy fruit makes this cake so moist and tender that I can’t stop going back for another slice. Much like these banana protein muffins.
• Easy - Sometimes it’s the ease of a recipe that makes it perfect. This recipe might seem a bit intimidating if you only look at the ingredients and you’re not used to gluten-free cooking yet, but trust me, you can’t go wrong. And cooking it in a single 9X13 pan definitely keeps it easy.
• Gluten free - The fact that this recipe is gluten free and I can eat it without me and my loved ones getting sick makes this recipe even better. Just like these gluten free pumpkin cupcakes, you’ll love telling everyone the recipe is gluten free. No one will know the difference.

How to Make this Banana Cake:

Prepare this cake with the following ingredients that are easy to find at your local grocery store.

Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper, and set aside.

Whisk: In a medium mixing bowl, whisk together the gluten-free flour, cinnamon, salt, baking powder, and baking soda until well combined. Set aside.

Mix: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Add in the milk and vanilla extract and mix one more time. Fold in the mashed bananas until evenly distributed throughout the batter.

Combine: Add the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the prepared baking pan and spread it out evenly with a spatula.

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Frosting: While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, confectioners sugar, softened butter, and vanilla extract until smooth and creamy.

Spread: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.

Decorate with sliced bananas.

Serve: Slice the cake into squares and serve.

Storing and Freezing Instructions:

Refrigerate - Store any leftover cake in an airtight container and refrigerate for up to one week.

Freeze - You can also store this cake in the freezer for up to two months. When you want to serve it again (or have a slice for yourself) let it thaw on the counter.

Recipe Variations:

• Pecans - Fold chopped pecans into the batter at the very end to make this a banana nut cake. Sprinkle a little over the top of the cream cheese frosting as well.
• Dairy free - Substitute dairy-free options for the milk, butter, and cream cheese. The textures may come out slightly differently, but the result will still be delicious.

Try These Gluten-Free Recipes:

• Gluten-free Oreo balls
• Gluten-free peanut brittle
• Gluten-free blackberry muffins
• Sweet gluten-free cornbread
• Gluten-free chocolate chip cookies