This gluten free banana cake is SO moist and full of delicious flavor. We’re topping it off with my brown sugar frosting, which pairs beautifully with the bananas.
I love incorporating bananas into my bakes. I’m a huge fan of banana bread (I’ll share my go-to recipe here soon) and banana pudding. I even love bananas in my breakfast cookies and muffins. There’s just something about the banana + vanilla flavor combination that is just… special.
So this gluten free banana cake recipe has been swirling around in my mind for a while now. When I finally decided to test it, I topped it off with a brown sugar frosting, and it was just SO dreamy. This is the same frosting we use for my cream soda cupcakes. And it just works.
A word of warning: this frosting is SWEET, similar to what you would expect from any typical buttercream frosting, so I recommend a light layer. The cake is absolutely delicious plain too, so feel free to skip the frosting if you want your cake to be a bit less sweet.
Why You’ll Love This Gluten Free Banana Cake…
- It’s just so, so soft and moist. The texture on this cake is everything.
- It’s got that perfect banana + vanilla flavor but is not overpowering by any means.
- The recipe is SO simple and straightforward. It will take you no time at all! The hardest part is waiting for the cake to cool to frost it before taste testing 😉
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: unsalted butter.
- The flavor: sugar + bananas + vanilla.
- For added moisture: Greek yogurt + milk.
- For the frosting: unsalted butter + two types of sugar + vanilla + milk.
How To Make Gluten Free Banana Cake From Scratch…
To make this eggless banana cake, start by creaming the butter with the sugar until it’s nice and smooth. Add in the mashed bananas, milk, yogurt, and vanilla and continue to beat until it’s fully incorporated.
Now, just add your dry ingredients right in and mix on low speed until you have your cake batter. Pour into a 9×13 dish and bake for around 35 minutes. Easy!
The brown sugar buttercream frosting is just as simple. Start by beating the butter and brown sugar, then gradually add in the powdered sugar. Finish with some milk, one tablespoon at a time, until you have a creamy and spreadable consistency.
Spread a thin layer of frosting onto your cooled cake. And that’s all there is to it!
How To Store Frosted Banana Cake…
Cover and store the frosted banana cake in the refrigerator for up to 5 days. You can use saran wrap over the 9×13 baking dish, or slice it up into bars and store in an airtight container.
Banana Cake – Gluten Free, Eggless
Ingredients
- 2 ½ cups (370g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 â…“ cups (267g) granulated sugar
- 3 large ripe bananas mashed
- 1 cup (240ml) milk room temperature
- ¾ cup (168g) Greek yogurt room temperature
- 2 teaspoons vanilla extract
For the brown sugar frosting:
- 1 cup (226g) unsalted butter room temperature
- â…” cup (133g) brown sugar packed
- 2 cups (240g) powdered sugar
- 2-4 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the mashed bananas, milk, yogurt, and vanilla extract. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Spread the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
To make the frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until creamy.
- Gradually add in the powdered sugar while continuing to mix on low speed. Add the milk, one tablespoon at a time, until you have the desired consistency. Spread a thin layer onto cooled cake before slicing and serving.
Did you make my gluten free banana cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
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