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!
Best gluten-free banana cake with cream cheese yogurt frosting
This is the best banana cake I have ever eaten! I love a good chocolate cake, don’t get me wrong, but this banana cake is incredible; you need to try it! This gluten-free banana cake recipe is the best because it’s so soft, fluffy, and frosted in the most addictive maple syrup cream cheese frosting.
The cake is sweet but not overly sugary. It’s rich from the browned bananas and extra moist and soft from the butter. It tastes like classic banana bread but is somehow softer, ricker, and frosted.
This gluten-free cake is so good that whenever my friends or family have a party, they beg me to make this recipe! The best part about this banana cake recipe is that you cannot tell it’s gluten-free – it is that delicious. Everyone is always shocked when I tell them this cake is gluten-free since it is so soft, moist, and fluffy.
If you have brown, spotty bananas left over but are sick of banana bread, you must try this cake! It’s incredibly tasty. I cannot wait to hear what you think.
Why you’ll love this gluten-free recipe
- Soft & Fluffy: Extra moist, fluffy, and soft banana cake made with gluten-free flour.
- Homemade Frosting: It’s frosted with a lightened-up cream cheese frosting made with Greek yogurt and maple syrup.
- Gluten-Free: 100% gluten-free, no substitutions needed.
- Great for Parties: Easily make ahead of time for a party.
- Quick & Easy: So easy to make that any level baker can do it!
- Dairy-Free Option: The banana cake can be made dairy-free; I left instructions below!
- Healthier Option: This dessert is a healthier choice, allowing you to indulge without compromising on taste.
- Kid-Approved: Kids love this banana cake since it tastes like banana bread with a sweet frosting.
- Try these gluten-free banana brownies or banana popsicles next!
Ingredients needed
This extra moist gluten-free banana cake topped with cream cheese yogurt frosting is easy to make with the simplest ingredients. You need bananas, milk, gluten-free flour, maple syrup, and a few other ingredients. Here is a list of ingredients so you are prepared:
- Spotty Bananas: You need about 3 large spotty bananas. This helps naturally sweeten the cake and gives it that delicious banana bread flavor.
- Milk: I used oat milk since it is the creamiest and best substitute for regular cow’s milk.
- Greek Yogurt: Adds moisture, richness, and a creamy texture to the cake. Use plain or vanilla (2%, 5%, or 0% fat content).
- Lemon: Provides acidity for the oat milk “buttermilk,” enhancing the overall flavor.
- Gluten-Free Baking Flour: I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour. You’ll need 2 cups spooned and leveled.
- Baking Powder & Baking Soda: To help the cake rise and achieve a fluffy, light texture.
- Ground Cinnamon: For flavor and to bring out that delicious banana cinnamon flavor.
- Butter: I used regular unsalted butter, but you can use dairy-free if needed. Make sure it is softened to room temperature and not melted.
- Sugars: You need granulated sugar and coconut sugar for sweetness.
- Eggs: To help the cake rise and hold together. You need 3 eggs.
- Vanilla Extract: For the best flavor.
- Vanilla Frosting: You need cream cheese, vanilla yogurt, maple syrup, and vanilla extract to make the most delicious, healthier frosting.
Kitchen tools needed
Here is a list of kitchen tools you’ll need to make this homemade gluten-free banana cake with cream cheese frosting.
- Electric Hand Mixer or Stand Mixer
- Two Mixing Bowl
- Spatula
- 9×13 inch Cake Pan or Baking Dish
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make frosted gluten-free banana cake
This gluten-free banana cake topped with my famous healthy cream cheese yogurt frosting is easy to make. It is rich, moist, sweet, and super fluffy. Here are step-by-step directions with pictures for visual reference:
Step 1:
Preheat oven to 350°F and grease and line a 9×13 inch baking pan with parchment paper.
Step 2:
Whisk together oat milk, yogurt, and lemon juice. Allow it to sit for at least 5 minutes.
Step 3:
Whisk flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
Step 4:
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, and beat on high for 2 more minutes until creamed.
Then, scrape down the sides and beat in eggs and vanilla on medium until combined (about 30 seconds). Then beat in mashed banana until just combined.
Step 6:
With the mixer on low, add dry ingredients in three parts alternating with the oat milk mixture. Mix until just incorporated; do not overmix. Then, add the batter to the lined baking dish.
Step 7:
Bake for 40 – 50 minutes until a toothpick comes out clean. If the top browns too quickly, loosely cover it with aluminum foil. Then, allow the cake to cool completely before frosting. You can refrigerate to speed up the process.
Step 8:
Finally, 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 your super moist gluten-free banana cake and enjoy!
Expert recipe and baking tips
- Use extra spotty, brown bananas: Make sure your bananas are ripe, spotty, and brown. The riper the banana, the sweeter and more flavorful your banana cake will be.
- Spoon and level the flour: Spoon and level gluten-free flour to avoid over-measuring, preventing dryness in the cake.
- Softened, not melted butter: The butter should be softened, but not melted. If you need to soften butter quickly, place it on a microwave-safe plate and microwave on low power (20-30% power) in short 5-10 second bursts.
- Check baking soda expiry: Check baking soda expiration; an expired or open container older than six months can cause the cake to sink. Note the opening date on the box.
- Avoid overmixing: Don’t overbeat the cake batter to preserve air bubbles—overmixing results in a sunken and dense cake.
- Avoid overbaking: Follow baking instructions precisely. The cake is done when the edges turn brown, and a toothpick comes out clean.
Easy ingredient substitutions
- Oat Milk: Oat milk can be replaced with any other non-dairy or dairy milk. Try almond milk, cashew milk, or cow’s milk.
- Butter: Opt for dairy-free butter or coconut oil (softened, not melted).
- Cream Cheese: Choose a dairy-free cream cheese alternative. You can also use low-fat or full-fat cream cheese.
- Coconut Sugar: Use light or dark brown sugar.
- Maple Syrup: Swap maple syrup with honey or agave syrup.
- Greek Yogurt: You can swap the Greek yogurt in the cake with plain yogurt, vanilla yogurt, or a dairy-free option.
- Lemon Juice: You can use apple cider vinegar too.
Frequently Asked Questions
Can I use almond flour or coconut flour as a gluten-free alternative?
NO! I only recommend using gluten-free 1:1 all-purpose baking flour for a reliable texture. Almond or coconut flour will alter the texture and require adjustments to other ingredients.
Can I make this into cupcakes?
Yes, you can make this cake recipe into a cupcake recipe. Just line a cupcake tin with cupcake liners, evenly fill each until 2/3 full, then bake for 16 – 20 minutes. This recipe should make about 15 cupcakes.
Can I make this cake dairy-free?
To make this gluten-free banana cake dairy-free, use oat milk and substitute the butter for dairy-free butter (I recommend the Earth Balance sticks). Use this frosting, too.
Can I frost banana cake with chocolate frosting?
Yes! I love this dairy-free chocolate frosting.
Can I make it ahead of time?
You can make this cake up to 2 days in advance. 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!
Why is my cake dense?
If your cake is super dense, it likely has too much liquid (milk), too much sugar, or too little leavening agent (baking powder or baking soda). Make sure to measure all your ingredients carefully!
Why did my cake sink in the middle?
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!
Can you freeze banana cake?
You can freeze unfrosted banana cake for up to 3 months. Just let it cool to room temperature, wrap tightly in plastic wrap, and freeze. When you are ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting and enjoying!
How to store banana cake:
For best results, store leftover gluten-free banana cake by covering it tightly and storing it in the refrigerator for four days.
If you love this recipe, try these next!
- Gluten-Free Chocolate Cupcakes
- Almond Flour Banana Muffins
- Gluten-Free Banana Crumb Muffins
- Gluten-Free Blackberry Cobbler
- Almond Flour Chocolate Cake
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!
Gluten-Free Banana Cake
Ingredients
Banana Cake:
- 1 cup oat milk, room temperature
- ¼ cup plain or vanilla Greek yogurt, I used 2%
- 2 tbsp fresh lemon juice
- 2 ½ cup gluten-free 1:1 all-purpose baking flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 ½ cups mashed ripe banana, about 3 large spotty bananas (browner the better)
- 5 tbsp unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup coconut sugar or packed light brown sugar
- 3 large eggs
- 2 tsp 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 tsp pure vanilla extract
- For thinner frosting: 1 – 2 tbsp 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
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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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!!