Gluten-Free Banana Cake
User Reviews
5.0
24 reviews
Excellent
Gluten-Free Banana Cake
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This super soft gluten-free banana topped with homemade cream cheese yogurt frosting is the best cake I've ever eaten. It's light, fluffy, and incredibly moist—a healthier dessert that everyone will love!
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Ingredients
Banana Cake:
- 1 cup oat milk room temperature
- ¼ cup plain or vanilla Greek yogurt I used 2%
- 2 tablespoon fresh lemon juice
- 2 ½ cup gluten-free 1:1 all-purpose baking flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups mashed ripe banana about 3 large spotty bananas (browner the better)
- 5 tablespoon unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup coconut sugar or packed light brown sugar
- 3 large eggs
- 2 teaspoon pure vanilla extract
Cream Cheese Frosting:
- 8 oz block of cream cheese (regular or neufchatel) softened to room temperature
- ¼ cup vanilla Greek Yogurt
- ¼ cup real maple syrup or honey
- 1 teaspoon pure vanilla extract
- For thinner frosting: 1 - 2 tablespoon of almond or oat milk
Instructions
- Preheat oven to 350°F. Grease and line a 9×13 inch baking pan with parchment paper.
- Whisk together oat milk, yogurt, and lemon juice. Allow it to sit for at least 5 minutes.
- In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or large mixing bowl with an electric hand mixer, beat butter on high for 1 minute until smooth. Add both sugars, beat on high for 2 more minutes until creamed. Scrape down the sides.
- Beat in eggs and vanilla on medium until combined (about 30 seconds). Scrape sides, then beat in mashed banana until just combined.
- With the mixer on low, add dry ingredients in three parts alternating with the oat milk mixture. Mix until just incorporated; do not overmix.
- Pour batter into the lined baking dish and make sure it is even.
- Bake for 40 - 50 minutes, until a toothpick comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
- Allow the cake to cool completely before frosting. You can refrigerate to speed up the process.
- While the cake cools, make the frosting by combining all ingredients in a large mixing bowl. Beat with a handheld electric mixer on medium for 1 - 2 minutes until fluffy and smooth. Alternatively, use a stand mixer with the paddle attachment.
- Frost the cake and enjoy!
Notes
- Oat Milk: Use unsweetened vanilla or plain almond milk, skim milk, cashew milk, or 2% cow's milk.
- Cream Cheese: You can use regular, or reduced-fat Neufchatel cream cheese.
- Maple Syrup: You can also use honey.
- Make it Dairy Free: To make this gluten-free banana cake dairy free, make sure to use oat milk and substitute the butter for dairy-free butter (I recommend the Earth Balance sticks). Use this dairy free frosting too.
- Make Ahead of Time: You can make this cake up to 2 days in advance. Simply cover the banana cake tightly in plastic wrap or foil and refrigerate for up to 2 days or freeze for up to 3 months. When you are ready to serve, bring it to room temperature, make the frosting, frost, and enjoy!
- Storing: For best results, store leftover gluten-free banana cake by covering tightly and storing it in the refrigerator for 4 days.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
52mg
(17%)
Sodium
252mg
(11%)
Potassium
150mg
(4%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
288IU
(6%)
Vitamin C
3mg
(3%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 252mg | 11% |
| Potassium | 150mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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