This one-bowl gluten-free banana cake takes 10 minutes of prep and comes out soft, moist, and fluffy every time. It's finished with my original maple cream cheese yogurt frosting that's lighter and tangier than traditional buttercream.
A Quick Look At The Recipe
- ✅ Recipe Name: Gluten-Free Banana Cake with Maple Cream Cheese Frosting
- 🕒 Ready In: 10 min prep + 40-50 min bake
- 👪 Serves: 16
- 🍽 Calories: ~226 per serving (with frosting)
- 🥣 Main Ingredients: Ripe bananas, gluten-free 1:1 flour, butter, eggs, Greek yogurt, oat milk, and cream cheese
- 📖 Dietary Info: Gluten-free, dairy-free option, no artificial ingredients
- ⭐ Why You'll Love It: Topped with my original maple cream cheese yogurt frosting made with Greek yogurt and real maple syrup - lighter and tangier than traditional buttercream.
SUMMARIZE & SAVE THIS CONTENT ON
I created this gluten-free banana cake back in 2021 for my dad, who went gluten-free but wasn't about to give up dessert. It joined the lineup right alongside my almond flour chocolate cake and gluten-free chocolate cupcakes - recipes I'd already built for him that proved gluten-free baking doesn't mean sacrificing texture.
I've made this cake over 30 times since then, and the biggest game-changer was the frosting. Most GF banana cakes use basic buttercream or chocolate - mine is frosted with this healthy cream cheese frosting I developed using Greek yogurt and real maple syrup, and it's the reason people ask for this cake by name.
The cake itself is one bowl, 10 minutes of prep, and it bakes in a 9x13 pan, so it actually feeds a crowd. The crumb is soft and moist, with warm cinnamon and real banana flavor - similar vibes to my almond flour banana muffins, but in full cake form, with frosting that puts it over the top.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Gluten-Free Banana Cake with Frosting (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Tips I've Learned After 30+ Bakes
- How to Store and Freeze
- Frequently Asked Questions
- More Gluten-Free Baking Recipes
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
I loved this cake. It is really good and easy to make. The frosting is healthy too, and it's perfectly sweet. Thank you!!
- Hannah
Why You'll Love This Recipe
- Tested over 30 times since 2021: This isn't a one-and-done post. The batter, bake time, and frosting have been tweaked over years of real baking until everything was exactly right.
- Feeds an actual crowd: Baked in a 9x13 pan and cuts into 16 servings - most GF banana cake recipes only make 8-9 slices from an 8x8 or round pan.
- A frosting you won't find anywhere else: My original maple cream cheese yogurt frosting made with Greek yogurt and real maple syrup - lighter and tangier than standard buttercream or chocolate ganache.
Ingredients You'll Need
For the Cake:
- Spotty Bananas - You need about 3 large overripe bananas - brown and spotty. The riper they are, the more natural sweetness they bring, which means the cake doesn't need a ton of added sugar.
- Gluten-Free Flour - I use Bob's Red Mill 1:1 Baking Flour. I've tested others, including the Trader Joe's gluten-free blend, and the crumb just wasn't the same. It's the same flour I use for my favorite gluten-free strawberry shortcake.
- Coconut Sugar - This isn't just a sweetener swap - coconut sugar adds a thicker, deeper moisture to the cake, similar to what brown sugar does in traditional baking. I use a mix of coconut sugar and granulated sugar for the right balance of sweetness and texture.
- Greek Yogurt - This is my secret weapon. Instead of adding more butter or milk to get a moist crumb, Greek yogurt does the job with way more protein. It's the reason this cake is SO soft - the crumb practically melts.
- Oat Milk + Lemon Juice - Whisked together, these create a quick homemade "buttermilk" that gives the cake a tender lift. Any milk works here - almond, cashew, regular - but I reach for oat milk because it's the creamiest.
- Butter - Softened, not melted. Melted butter will completely change the texture. In a rush? Microwave on low power in 5-10 second bursts.
- Eggs - Three large eggs bind everything together and give the cake its rise.
- Cinnamon - Just a half teaspoon, but it makes a real difference. It rounds out the banana flavor and adds warmth.
- Vanilla Extract - Enhances the banana flavor and pairs with the cinnamon. If you love that banana-cinnamon combo, try my healthy banana donuts next.
For the Maple Cream Cheese Frosting:
- Cream Cheese - Use a block-style cream cheese (regular or Neufchatel), softened to room temperature. Tubs of cream cheese are too watery and will make the frosting runny.
- Vanilla Greek Yogurt - This is what makes my frosting different from every other cream cheese frosting out there. It keeps it lighter, adds a subtle tang, and means you don't need a mountain of powdered sugar to get the right consistency. I use this same frosting on my pumpkin carrot cake - it works on everything.
- Real Maple Syrup - Not pancake syrup - real maple syrup. It sweetens the frosting without making it cloyingly sweet and pairs perfectly with banana. A teaspoon of vanilla extract rounds it out.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Make It Dairy-Free - Use coconut oil or vegan butter instead of regular butter, and dairy-free yogurt and cream cheese in the frosting. You can also swap the maple cream cheese frosting for my dairy-free chocolate frosting if you want a chocolate version.
- Coconut Sugar - Light or dark brown sugar is a perfect replacement.
- Maple Syrup - Honey or agave can be used as a substitute in the frosting.
- Lemon Juice - Apple cider vinegar works in a pinch to create the "buttermilk" reaction.
- Pan Size - This recipe is written for a 9x13 pan. For a 9x9, reduce bake time by about 10 minutes. For cupcakes, start checking around 20-22 minutes.
How to Make Gluten-Free Banana Cake with Frosting (Step-by-Step)
- Step 1: Beat softened butter with both sugars until creamy, about 3 minutes.
- Step 2: Mix in eggs and vanilla, then add mashed banana and combine.
- Step 3: Alternate adding the dry ingredients and oat milk mixture on low speed. Mix until just combined - do not overmix or the cake can turn gummy.
- Step 4: Pour batter into a greased 9x13" pan and bake at 350°F for 40-50 minutes. If the top browns too quickly, loosely cover with foil.
- Step 5: Make the frosting by beating all ingredients until fluffy and smooth.
- Step 6: Let the cake cool completely before frosting - this is important, or the frosting will melt right off.
- Step 7: Top with fresh banana slices, a sprinkle of cinnamon, and cut into 12 even slices.
Video Tutorial (Step-by-Step)
Tips I've Learned After 30+ Bakes
- Measure your mashed bananas in cups, not by number - Bananas vary wildly in size. Measure out 1½ cups of mashed banana, or your ratios will be off and the texture won't be right.
- Don't open the oven door early - This cake will sink in the middle if you keep checking on it. Wait until there are about 5 minutes left before you open the door.
- Do not overmix the batter - This is the #1 reason gluten-free cakes turn dense or gummy. Mix until the flour disappears.
- Let the cake cool completely before frosting - The yogurt-based frosting will slide right off a warm cake.
- It tastes even better the next day - Just like my oat flour banana bread, the flavors deepen overnight. Make it ahead, and it only gets better.
How to Store and Freeze
- Store - Cover leftover cake tightly and refrigerate for up to 4 days. The frosting holds up well, and the cake stays moist.
- Freeze - Freeze the cake before frosting. Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. When ready to serve, thaw to room temperature, frost, and enjoy.
- Make Ahead - This cake actually tastes better the next day, so don't be afraid to bake it a day or two in advance. Store covered in the fridge and frost when you're ready to serve.
Frequently Asked Questions
Banana bread is denser and heavier - more of a quick bread you'd slice from a loaf pan. This banana cake is lighter, fluffier, and has a soft crumb closer to a traditional cake. Plus, it's frosted, which firmly puts it in dessert territory.
Yes. Swap the butter for coconut oil or dairy-free butter (don't melt it), and use dairy-free yogurt and cream cheese in the frosting. You can also use my dairy-free chocolate frosting instead.
Usually, this happens when the oven door is opened too early or too often. The cake needs uninterrupted heat to set. Wait until the last 5 minutes of bake time before checking, and make sure your baking powder and baking soda aren't expired.
Yes - freeze it before frosting. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature, then frost and serve.
I don't recommend it for this recipe. Almond flour behaves very differently - it's heavier, higher in fat, and won't give you the same light, fluffy crumb. This cake was developed specifically for a 1:1 GF baking flour like Bob's Red Mill. If you want to bake with almond flour, check out these almond flour banana muffins.
More Gluten-Free Baking Recipes
If you loved this gluten-free banana cake, try these next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Gluten-Free Banana Cake with Cream Cheese Frosting
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, but mesure in cups (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
Maple 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 and prep: Preheat oven to 350°F. Grease and line a 9×13 inch baking pan with parchment paper.
- Make the buttermilk: Whisk together oat milk, yogurt, and lemon juice. Let it sit for at least 5 minutes.
- Mix the dry ingredients: In a mixing bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream the butter and sugars: In a stand mixer or large bowl with a 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.
- Add eggs and banana: Beat in eggs and vanilla on medium until combined (about 30 seconds). Scrape sides, then beat in mashed banana until just combined.
- Combine wet and dry: 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 the batter: Transfer batter into the lined baking dish and spread evenly.
- Bake: Bake for 40-50 minutes, until a toothpick comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
- Cool completely: Let the cake cool completely before frosting. Refrigerate to speed up the process.
- Make the frosting: While the cake cools, combine all frosting ingredients in a large bowl. Beat with a hand mixer on medium for 1-2 minutes until fluffy and smooth. A stand mixer with the paddle attachment works too.
- Frost and serve: Spread frosting over the cooled cake and enjoy!
Hannah says
I loved this cake. It is really good and easy to make. The frosting is healthy too and it's perfectly sweet. Thank you!!
Katina says
It was so good and so delicious! The best ever banana bread! This recipe is definitely a keeper, thank you very much!