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Banana cake slices stacked on a plate

Meaningful Eats

Gluten-Free Banana Cake

Moist, rich, and comforting, this gluten-free banana cake is one of those desserts everyone loves. This cake is dense without being heavy and the whipped cream cheese frosting is irresistible!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings


Dry Ingredients:


  • 3 large very ripe bananas mashed (about 1 ½ cups)
  • ½ cup sour cream 120 grams
  • 1 cup milk 240 grams
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup white sugar 200 grams
  • ½ cup brown sugar 100 grams
  • 3 large eggs
  • ½ cup vegetable oil 100 grams

For the Frosting:

  • 8 ounces full-fat block cream cheese 224 grams (softened to room temperature)
  • ½ cup butter 115 grams (softened to room temperature)
  • 3 cups powdered sugar 360 grams
  • 1 teaspoon pure vanilla extract
  • Pinch of salt


Make the Cake:

  • Preheat the oven to 350°F and grease a 9×13 inch baking pan.
  • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon and salt.
  • In a separate medium bowl, mash the bananas. Add the sour cream, milk, vanilla and lemon juice to the bananas and mix until combined.
  • In the bowl of a stand mixer (or using a large bowl and hand mixer), add the white sugar, brown sugar and eggs. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't loose the air that you've mixed in.)
  • With the mixer on low, add ½ of the dry ingredients. Mix until incorporated. Add ½ the banana mixture and mix until combined. Add the remaining ½ of the dry ingredients and continue to mix. Mix in the rest of the banana mixture. Mix the batter until well combined, then scrape down the sides and bottom of the bowl and mix again. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
  • Pour the batter into the prepared pan. Bake for 35-40 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.

Make the Frosting:

  • Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
  • Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
  • Smooth the frosting over the cooled banana cake. Slice and enjoy!


Recipe Tips
  • You could turn this recipe into banana cupcakes by scooping the batter into cupcake liners and reducing the baking time.
  • You could also make this into a sheet cake by pouring the batter into a sheet pan and reducing the baking time.
  • I love pairing this gluten-free banana cake with cream cheese frosting, but you could also use vanilla frosting or even peanut butter frosting instead!
  • Are you a chocolate lover? Consider adding chocolate chips to the batter to add an extra dose of chocolatey goodness!


Calories: 435kcal | Carbohydrates: 74g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 284mg | Potassium: 202mg | Fiber: 2g | Sugar: 57g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg