The very best fluffy gluten free banana cake that is extra moist, soft, rich, and topped with homemade cream cheese yogurt frosting sweetened with maple syrup. The perfect way to use leftover bananas!
Best gluten free banana cake with healthy cream cheese yogurt frosting
This is the best banana cake I have ever eaten! The cake is soft, moist, fluffy, and has the best natural banana flavor. And it’s frosted in the most addictive maple syrup sweetened yogurt 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’s so good that every time 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 leftover but are sick of banana bread, you need to try this cake! It’s incredibly tasty.
Why you’ll love this gluten free recipe
- Extra moist, fluffy, and soft banana cake made from gluten free flour.
- Tastes like banana bread.
- Frosted with a lightened-up cream cheese frosting made with Greek yogurt and maple syrup.
- This gluten free and nut-free banana cake has the texture of a classic cake.
- Easily make ahead of time for a party.
- Any level baker can make this easy cake.
- The banana cake can be made dairy free.
- Try this rich almond flour chocolate cake if you want another moist cake recipe.
- It is great for so many different occasions, and your kids will love it!
Ingredients & substitutions
This extra moist gluten free banana cake is so easy to make with the simplest ingredients. You need spotty bananas, oat milk, gluten free flour, and a few others. Here is a list of ingredients, so you are prepared:
- Milk: I used oat milk since it is the creamiest and best substitute for regular cow’s milk. You can also use almond milk.
- Greek Yogurt: You can use plain or vanilla. I used 2%; however, 5% and 0% should work perfectly too.
- Lemon: You need 2 Tablespoons of fresh lemon juice to make the healthy oat milk “buttermilk.”
- 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: To help the cake rise and achieve a fluffy, light texture.
- Baking Soda: To help neutralize the acid in the batter and help with the fluffy texture.
- Ground Cinnamon: For flavor and to bring out that delicious banana cinnamon flavor.
- Salt: A dash of salt is perfect in sweet cakes.
- Spotty Banana: You need about 3 large spotty bananas. This helps naturally sweeten the cake and gives it that delicious banana bread 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.
- Granulated Sugar: You need 1/2 cup of white sugar for sweetness.
- Coconut Sugar or Light Brown Sugar: Along with coconut sugar or light brown sugar.
- Eggs: To help the cake rise and hold together. You need 3 eggs.
- Vanilla Extract: For the best flavor.
Healthy Cream Cheese Frosting:
- Cream Cheese: You’ll need one 8oz block of regular or light Neufchatel cream cheese softened to room temperature.
- Vanilla Greek Yogurt: For flavor, sweetness, and the help loosen the cream cheese into a frosting texture.
- Maple Syrup: For some all-natural refined sugar free sweetness. This is my secret to making this cream cheese frosting healthier. You can also use honey.
- Vanilla Extract: For the best flavor!
Kitchen tools required
You only need a few kitchen utensils to make this moist gluten free banana cake with healthy cream cheese frosting. Clean-up will be super easy. Here is a list:
- Electric Hand Mixer or Stand Mixer
- Two Mixing Bowl
- 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 moist gluten free banana cake
Gluten free banana cake topped with healthier cream cheese yogurt frosting is one of the richest, most moist cakes I have ever enjoyed! It is perfect for all occasions and is super easy to make. Here are step-by-step directions with pictures for visual reference:
First, preheat the oven to 350°F and grease and line a 9×13 inch baking pan with parchment paper.
Then, whisk together the oat milk, yogurt, and lemon juice. Let the “buttermilk” mixture sit for at least 5 minutes while you prepare the rest.
After that, whisk the flour, baking powder, baking soda, and salt together in a mixing bowl and set it to the side.
Then, in a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter on high for about 1 minute until smooth and creamy. Add in both sugars and beat on high speed for another 2 minutes until creamed together. Then, scrape down the sides of the bowl with a rubber spatula.
Next, beat the eggs and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Then, scrape the sides of the bowl and beat in the mashed banana until just combined.
After that, with the mixer on low speed, add the dry ingredients in three parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix.
Then, add the batter into the lined baking dish and bake for 40 – 50 minutes until a toothpick comes out clean. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
Allow the cake to cool completely before frosting. You can place it in the fridge to speed this process up.
Finally, while the cake cools, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer on medium for 1 – 2 minutes until fluffy and smooth. You can also you a stand mixer with the paddle attachment.
Tips for extra moist gluten-free cakes
Spoon and level your flour. Make sure you spoon and level the gluten-free flour; if not, you will add too much, and the cake can get dry.
Use room temperature ingredients. Use room temperature milk and eggs because using cold ingredients straight out of the fridge will result in longer baking times, and the cake might flatten out or sink in the middle.
Make sure your baking soda is NOT expired. If your baking soda is expired or open for more than six months, your cake will sink. Check the expiration date! To avoid this problem, I always write the date I opened a new container on the box.
Don’t overmix the cake batter. If you overbeat or mix the cake batter, you will knock out the air bubbles, and the cake can sink in the middle and be very dense.
Pour cake batter into one even layer in the baking pan. This ensures an even bake and allows it to rise properly.
Don’t overbake the cake. Overbaked gluten-free cake is dry. Make sure to follow the baking instructions! Your cake is done once the edges start turning brown and a toothpick comes out clean.
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) in it. Make sure to measure all your ingredients carefully!
Frequently Asked Questions
What is the best gluten free flour to bake with?
I recommend using Bob’s Red Mill gluten-free 1-to-1 baking flour. It is the most similar to regular all-purpose flour.
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, make sure to use oat milk and substitute the butter for dairy-free butter (I recommend the Earth Balance sticks). Use this frosting too.
Can I frost 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. 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!
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!
Why do cakes sink in the middle?
Cakes sinks 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!
How to store leftovers:
For best results, store leftover gluten-free banana cake by covering tightly and storing it in the refrigerator for 4 days.
If you love this gluten free 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
- 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
- Preheat the oven to 350°F and grease and line a 9×13 inch baking pan with parchment paper.
- Whisk together the oat milk, yogurt, and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set it to the side.
- In a stand mixer with the paddle attachment or in large mixing bowl with an electric hand mixer, beat the butter on high for about 1 minute until smooth and creamy. Add in both sugars and beat on high speed for another 2 minutes until creamed together. Then, scrape down the sides of the bowl with a rubber spatula.
- Beat in eggs and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl and beat in the mashed banana until just combined.
- With the mixer on low speed, add the dry ingredients in three parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix.
- Add the batter into the lined baking dish and bake for 40 – 50 minutes, until a toothpick comes out clean. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
- Allow the cake to cool completely before frosting. You can place it in the fridge to speed this process up.
- While the cake cools, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer on medium for 1 – 2 minutes until fluffy and smooth. You can also you a stand mixer with the paddle attachment.
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