Gluten-Free Banana Cake

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!

5 from 8 votes

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Prep Time 10

Cook Time 50

Total Time 1

Serving servings

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

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

Course Brunch, Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!