This super soft gluten-free banana cake with homemade cream cheese yogurt frosting is hands down the best cake I’ve ever had. It’s light, fluffy, and incredibly moist—a gluten-free dessert that everyone will love!
This is the best banana cake I’ve ever eaten! Don’t get me wrong—I love a good chocolate cake—but this banana cake is next level. You seriously need to try it!
It’s gluten-free, but you’d never know. The texture is unbelievably soft and fluffy, and it’s topped with the most addictive maple syrup cream cheese frosting.
This cake is sweet without being too sugary, rich from the browned bananas, and extra moist thanks to the butter. It’s like classic banana bread—but softer, richer, and frosted.
Everyone is always shocked when I tell them this cake is gluten-free since it is so soft, moist, and fluffy.
Why you'll love this recipe:
- Super soft & fluffy: This banana cake is so soft and moist. The crumb literally melts in your mouth.
- Naturally sweet & rich: It’s sweet but not too sugary, with tons of flavor from ripe bananas and a touch of maple syrup.
- Easy to make: Any level baker can make this banana cake following my easy steps.
- Gluten-free: This cake is made with gluten-free flour, but I promise you cannot tell!
The ingredients
Spotty Bananas. You’ll need about 3 large, overripe bananas. The spottier, the better—they add natural sweetness and that classic banana bread flavor.
Milk. I used oat milk because it’s super creamy and makes a great swap for regular milk.
Greek Yogurt. Adds moisture, richness, and a soft, creamy texture. Use plain or vanilla—any fat percentage works (0%, 2%, or 5%).
Lemon Juice. A splash of lemon helps create a quick oat milk “buttermilk” and brightens up the flavor.
Gluten-Free Flour. I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Measure 2 cups, spooned and leveled, for best results.
Baking Powder & Baking Soda. These help the cake rise and keep it light and fluffy.
Cinnamon. Just a little adds warmth and brings out the banana flavor.
Butter. I used unsalted butter, softened to room temp. You can use dairy-free if needed—just don’t melt it!
Sweeteners. A mix of granulated sugar and coconut sugar gives the perfect sweetness and depth of flavor.
Eggs. You’ll need 3 eggs to bind everything and help the cake rise.
Vanilla Extract. A must for the best banana cake flavor.
The Frosting. For the dreamy vanilla cream cheese frosting, you’ll mix cream cheese, vanilla yogurt, maple syrup, and a little more vanilla extract. It’s sweet, tangy, and totally irresistible.
How to make gluten-free banana cake with frosting
Beat softened butter with sugars until creamy (about 3 minutes).
Mix in eggs and vanilla, then add mashed banana.
Alternate adding the dry ingredients and oat milk mixture on low. Mix everything until just combined.
Pour batter into greased 9x13" dish and bake at 350°F for 40-50 minutes, covering with foil if needed.
Make the frosting by beating all ingredients until fluffy.
Frost the cooled cake and enjoy!
Top Tips
- Use extra spotty, brown bananas: The riper and more spotty the bananas, the sweeter and more flavorful your cake will be. Trust me, it makes a difference!
- Spoon and level the flour: When measuring gluten-free flour, spoon it into the measuring cup and level it off. This prevents over-measuring, which can make the cake dry.
- Softened, not melted butter: Make sure your butter is softened, not melted. If you're in a rush, you can soften it quickly by microwaving it on low (20-30% power) in 5-10 second bursts.
Equipment
- Electric Hand Mixer or Stand Mixer
- Two Mixing Bowls
- Spatula
- 9x13 inch Cake Pan or Baking Dish
- Parchment Paper
- Measuring Tools
Substations & Variations
- Make it dairy-free: Use coconut oil or vegan butter instead of regular butter, and substitute dairy-free yogurt and cream cheese. Just be sure your frosting is also dairy-free!
- Oat Milk: You can use any milk you have on hand—almond milk, cashew milk, or even regular cow’s milk all work.
- Butter: Swap for softened (not melted) dairy-free butter or coconut oil.
- Cream Cheese: Use your favorite dairy-free cream cheese, or stick with regular—either low-fat or full-fat both work great.
- Coconut Sugar: Light or dark brown sugar is a perfect replacement.
- Maple Syrup: Honey or agave syrup are great substitutes.
- Greek Yogurt: Swap it with plain yogurt, vanilla yogurt, or a dairy-free yogurt alternative.
- Lemon Juice: Apple cider vinegar works in a pinch to help make the “buttermilk.”
How to Store
For best results, cover leftover gluten-free banana cake tightly and store it in the refrigerator for up to 4 days. The frosting holds up well, and the cake stays super moist!
Frequently Asked Questions
No! I recommend using gluten-free 1:1 all-purpose baking flour for the best texture. Almond or coconut flour will alter the texture and require adjustments to other ingredients.
Yes! Simply line a cupcake tin with liners, fill each about ⅔ full, and bake for 16-20 minutes. This recipe makes around 15 cupcakes.
Absolutely! Use oat milk and swap the butter for dairy-free butter (I recommend Earth Balance sticks). Also, use dairy-free frosting.
Yes! Chocolate frosting pairs perfectly with this banana cake. Try this chocolate frosting for a delicious twist.
Cakes sink in the middle for many reasons, here are a few: (1) you overmixed the cake batter and knocked all the air bubbles out, (2) your baking soda or baking powder was expired, (3) you opened the oven door too soon and let the hot air out, or (4) your cake is underbaked. All of these issues are preventable!
Absolutely! Walnuts, pecans, or even chocolate chips are a great addition. Fold them in gently after mixing the wet and dry ingredients.
More gluten-free dessert recipes!
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
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
Nutrition
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Katina says
It was so good and so delicious! The best ever banana bread! This recipe is definitely a keeper, thank you very much!
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!!