Gluten-Free Banana Cake
Gluten-Free Banana Cake is soft, moist, and full of sweet banana flavor with a smooth cream cheese frosting on top.
Ingredients
- 2 ½ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 ripe bananas, mashed
- ½ cup honey
- 2 eggs
- ½ cup coconut oil, melted
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish or line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the mashed bananas, honey, eggs, coconut oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 28-34 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Let the cake cool completely before spreading the cream cheese frosting over the top.
Nutrition
Notes
- Use very ripe bananas: Bananas with lots of brown spots will give the cake the best flavor and natural sweetness.
- Measure the flour carefully: Too much gluten-free flour can make the cake dense or dry, so spoon it into the measuring cup and level it off.
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Let the cake cool completely before frosting: If the cake is still warm, the cream cheese frosting will melt and become runny.
- Use a good 1:1 gluten-free flour blend: A blend made for baking will give the cake the best texture. Different blends can vary, so the final texture may change slightly depending on the brand.
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