Description
This Gluten Free Banana Cake with Cream Cheese Frosting is moist, fluffy, and full of natural banana sweetness. Topped with rich, tangy frosting, it’s the perfect dessert for any occasion — whether it’s a family gathering or a sweet weekend treat!
Ingredients
Scale
For the Cake:
- 2–3 ripe bananas, mashed
- 2 large eggs (or flax eggs for vegan option)
- ½ cup vegetable oil or melted butter
- ¾ cup sugar or coconut sugar
- 1½ cups gluten-free all-purpose flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mash the bananas until smooth.
- Add eggs, oil, sugar, and vanilla. Mix until well combined.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture. Do not overmix.
- Pour batter into the pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- For frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, then beat until fluffy.
- Spread frosting evenly over the cooled cake. Slice, serve, and enjoy!
Notes
- Use very ripe bananas for the sweetest, moistest texture.
- For a dairy-free version, substitute vegan cream cheese and butter.
- Add crushed nuts or chocolate chips for extra flavor and crunch.
- Best served chilled for a firm, creamy frosting consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 310kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg