If you are looking for a gluten-free banana cake recipe to end all searches – one with a perfect rise, doesn’t sink after cooling, and a fluffy crumb, you’ve found your match. My rigorously-tested layer cake uses sour cream and buttermilk to get a moist cake, but is never dense, heavy, or gummy. Make the best banana cake, covered in swirls of airy whipped cream cheese frosting, as your new no-fail recipe.
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Dreamy, Fluffy Gluten-Free Banana Cake Recipe Tips
After years of experimenting with banana cake recipes made with gluten-free flour, and dozens of disappointments, I knew I had to take matter into my own hands. Time and again my attempts resulted in thick, dense, and heavy cakes.
I hoped to achieve the perfect cake crumb balance, so it could fit right into my loads of homemade gluten-free cake ideas. I wanted it right up there with my moist, yet fluffy, 5-star gluten-free chocolate cake recipe. It took me over 30 (yes, for real!) recipe testing attempts, but I finally figured out how to make the perfect gluten-free banana cake!
The tips I share below are a combination of previous gluten-free cake baking expertise and some recent discoveries while experimenting with this layer cake recipe.
Some of it was I quite surprised at because it didn’t hold true for other gluten-free banana recipes on the site, but I’m happy to have finally figured it out, share the results, and put this recipe-testing chapter finally behind me!
Tip One – Use A Combo Of Fats
Generally using just oil works well for moist gluten-free banana bread made with oil because it characteristically needs a nice, moist crumb, while cakes should have a lighter, airy, more open texture. To achieve this I used a combination of oil, softened butter, and a little sour cream.
The oil and sour cream combo helps coat the starches without making it overly greasy. Butter added additional fat for flavor and moisture, but yields a lighter crumb overall.
Tip Two – Mixture Of Sugars
Generally banana cakes use brown sugar because the hint of caramel really enhances the flavor. However, when making a GF banana cake , this could potentially weigh down the crumb. Therefore, I primarily relied on granulated sugar for sweetness, with a smaller portion of brown sugar for moisture and taste.
Tip Three – Use Less Banana
This was, by far, the hardest conclusion to come to and ultimately was the reason why I had to go through so many tests! Ironically I only landed on this deduction because of a miscalculation made during one of my attempts.
One time I mistakenly added half amount of banana and the cake turned out so close to perfection! I never would have guessed the trick to the best banana cake was using drastically less banana.
Banana does add a consider amount of moisture, though, and has a tendency to weigh down texture. Since cakes made with a gluten-free flour blend have a harder time absorbing moisture, the excess unabsorbed liquid causes common gummy, dense results.
However, I didn’t want to eliminate the most essential criteria – great banana flavor. Therefore, I added banana extract, along with a hint of cinnamon, and the taste was spot on!
Tip Four – Let Batter Rest
This is a trick I use for a lot of gluten-free baked goods, from muffins, cookies, scones, quick breads, and my famous gluten-free coconut cake recipe. As I mentioned before, gluten-free baking can be temperamental due to moisture absorption problems.
Letting the cake batter rest for 15 minutes before baking, gives extra time for saturation and softens the starches. This was also helpful to rid the cake of any potential gritty or ricey texture, which arises in certain GF flour brands.
Free Guide! 5 easy tips for baking like a gluten-free pro!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with a creamy batter base
In a large mixing bowl, blend together the sugars, oil, sour cream, and butter until creamy. Then add in the eggs, mashed banana and extracts.
Alternate dry with buttermilk
Now alternate between adding the dry ingredients and buttermilk. First add 1 cup GF flour, baking powder, baking soda, cinnamon, and salt. Mix on low speed to combine. Pour in about ¼ cup buttermilk and beat again. Repeat the process two more times, ending with buttermilk.
Spread and baking tips
The cake batter will be thick after all the ingredients have been combined, especially if you used Cup4Cup GF flour (more notes on alternative flours below). You may be tempted to add more liquid, but stop yourself! That will just lead to gummy cake layers.
Divide between the cake pans and let the batter rest for 15 minutes before baking in a 350ºF oven for 35 minutes.
With GF cakes, it’s fine to error on the side of slightly over-baking by a couple minutes. Sometimes baked goods will appear “done,” but fall once cooled.
A common reason is not giving enough time for the moisture to fully evaporate and set the crumb. Look for the center to bounce back when lightly touched, risen and set in the center, and a toothpick coming out completely clean.
Fluffiest cream cheese frosting
Since I worked so hard on achieving a light crumb, I didn’t want the cake to be weighed down by a heavy frosting. Therefore, my cream cheese frosting uses heavy cream for a lighter texture.
Use cold cream cheese, not room temperature. When mixing in the heavy cream, you will want all the ingredients to be as cold as possible to build volume.
Also, once the cream is incorporated into the cream cheese, be sure to beat the mixture for 3 full minutes. Similar to making homemade whipped cream, the mixture needs time to build up to the full volume.
What GF Flour Is Best For Banana Cake?
I also tested the recipe with a few different gluten-free flours to make sure the results were consistent. Overall, the best texture and flavor came from using Cup4Cup gluten-free flour, which I highly recommend in a variety of baking recipes.
King Arthur Measure-for-Meaure also worked out very well and yielded an easier to spread batter, but the taste was slightly grittier. Bob’s Red Mill will also work, but I find the taste to be strong and off-putting, and makes for a slightly heavier crumb.
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Fluffy Gluten-Free Banana Cake (Not Dense!)
Ingredients
Gluten-Free Banana Cake
- 1 cup (200 g) granulated sugar
- ½ cup (117 g) packed light brown sugar
- ⅓ cup (73 g) oil, any preferred
- ⅓ cup (81 g) sour cream, room temperature
- ¼ cup (57 g) unsalted butter, softened
- 3 large eggs, room temperature
- ¾ cup (196 g) mashed banana, about 3 medium
- 1 teaspoon banana extract
- 1 teaspoon vanilla extract
- 3 cup (438 g) gluten free all purpose flour, divided
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (184 g) buttermilk, divided
Whipped Cream Cheese Frosting
- 12 ounces (336 g) cream cheese, cold
- 1 cup (120 g) powdered sugar
- 1 cup (240 g) heavy cream
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350℉. Grease two 9-inch round cake pans and set aside.
- In a large mixing bowl, blend together the sugar, brown sugar, oil, sour cream, and butter until creamy, about 2 minutes.1 cup granulated sugar, ½ cup packed light brown sugar, ⅓ cup oil, ⅓ cup sour cream, ¼ cup unsalted butter
- Add the eggs, one at a time, mixing well between each addition. Add the mashed banana, banana extract, and vanilla extract and mix to combine.3 large eggs, ¾ cup mashed banana, 1 teaspoon banana extract, 1 teaspoon vanilla extract
- To the batter add 1 cup gluten-free flour, baking powder, baking soda, cinnamon, and salt. Mix on low speed to combine. Pour in about ¼ cup buttermilk and beat again to combine. Repeat process two more times, adding 1 cup flour, buttermilk, flour, and ending with buttermilk. The batter will be relatively thick.3 cup gluten free all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt, ¾ cup buttermilk
- Evenly divide the batter between two cake pans. Let the batter rest for 15 minutes before baking. This allows time for the liquids to absorb into the starches, making the crumb fluffier.
- Bake for 35 minutes, or until the middle bounces back when lightly touched and a toothpick comes out clean. With gluten-free cakes, it's best to error on the side of slightly over-baking so the moisture is fully absorbed and the cake doesn't sink after cooling.
- Cool in the pans for 5 minutes and then turn onto a wire rack to cool completely before frosting.
Frosting Layer Cake
- Add the cold cream cheese and powdered sugar to a large mixing bowl. Start on low speed to slowly combine the cream cheese and powdered sugar. Once it's combined, increase to high and beat for 1 minute.12 ounces cream cheese, 1 cup powdered sugar
- Add the heavy cream, vanilla extract and salt. Beat again on low speed to combine. Then increase to high speed and mix for 3 full minutes, until very light and fluffy. If desired, add a splash of additional cream to make thinner or more powdered sugar to make stiffer.1 cup heavy cream, 1 ½ teaspoon vanilla extract, ¼ teaspoon salt
- Place one cooled cake layer on a serving platter. Spread a generous amount of frosting on top. Place second cake layer on top and then use the remaining frosting to spread on the top and sides.
- Refrigerate leftovers, but the cake crumb is best at room temperature. The cake can set out up to 3 hours if chilled before serving.
Notes
Making a Sheet Cake
Pour the batter into a 9X13-inch baking pan. You will not need to adjust the ingredient amounts. However, you will need to bake the cake for about 48-52 minutes, and use the same clues for knowing when the cake is done. To use a 8X8-inch baking dish, cut the ingredients in half and bake for 35 minutes.Storing, Freezing, and Make-Ahead
Since the cake has cream cheese frosting, leftovers will have to be stored in the refrigerator. Press a piece of plastic wrap against the cut edges and store up to 2 days. The cake will dry out as it is stored, so it best eaten within 24 hours of making. If serving after it has been chilled, the cake crumb is optimal at room temperature. Set out the cake up to 3 hours to come to room temp before serving. To make this cake ahead of time, I recommend making the entire frosted cake and then freezing until solid. Once frozen, wrap securely in several layers of plastic wrap and cover with foil. You may also make the cake layers ahead of time, wrapping securely and freezing after they have cooled. Proceed with frosting the cake after the layers have thawed at room temperatureThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Could you make it in a 9 x 13 inch pan? Sounds really good.
Hi Judi,
Yes, for sure. It will take longer to bake, about about 48-52 minutes, and definitely make sure the batter rests before baking so it doesn’t sink in the middle.
Best,
Melissa
This is an amazing cake! The whole family enjoyed it. The banana flavor was so intense, loved it!
Thank you, Cheryl! So glad you all loved it!
Best,
Melissa
Delicious!
I didn’t have banana extract or all the ingredients for the frosting so I made it in a bunt pan (baked about 50 minutes) and paired with vanilla ice cream and a banana caramel sauce, to use up the last of my bananas and add a bit more punchy banana flavor. It was delicious- I even liked it better without the ice cream.
I look forward to coming back and trying it again exactly as written- but it was great even with some modification. The texture of this cake is so good!
Thanks so much for taking the time to share, Dani! I appreciate it!
Best,
Melissa
I made them into cupcakes
Baked for 20
They look great
Can I make the cream cheese frosting ahead? Like a day?
Hi Gio,
Yes, that wouldn’t be a problem! Just refrigerate it and you might have to let it sit at room temp for a bit to soften before spreading on.
Enjoy!
Melissa
Hello Melissa
I will like to make this in a 9×13 pan. Can you give me The exact ingredients for that. I’m not sure I could do the right ingredients to make it come out good. Thank you.
Hi Michele,
No adjustments to the ingredient amounts would have to be made. Just pour the batter into a greased 9X13 pan. The only thing that would change is the baking time. I don’t have an exact time on that, but I would guess around 45 minutes. You can use the same clues to test if it’s done by inserting a toothpick in the center. Don’t start checking with the toothpick until the middle looks set, otherwise you will be opening and closing the oven too much. Enjoy!
Best,
Melissa
I made this cake tonight with a few changes because of the ingredients I have/don’t have in my pantry. I used: a gluten-free all purpose flour that I made from a recipe I found on the Internet; salted instead of unsalted butter; 3/4 cup granulated sugar and 1/2 cup brown sugar lightly spooned into the measuring cup (because I find most recipes too sweet); 1/4 teaspoon instead of 1/2 teaspoon each, cinnamon and salt; an extra teaspoon of vanilla extract, and light sour cream. I baked my cake 30 minutes. That was the right amount of time.
My cake turned out light, not dense or gummy. It is tasty enough and sweet enough for me without the frosting. It does not have much banana flavor, but that is because I didn’t have any banana extract in my pantry. I thought about waiting until I had banana extract to make it, but I worried that the banana extract might give the cake a fake banana taste; however, I will use it the next time I make this recipe. I didn’t really taste the cinnamon, which is fine, because though I love cinnamon, I want my cake to taste like banana, not banana with cinnamon.
Thanks for all your thoughts and modifications, Mary! As far as the banana extract, I struggled with that thought myself, but after trying it, was pleasantly surprised. There’s a trade off with gluten-free banana cake. You can add a lot of banana, like traditional recipes, and have a more intense banana flavor but really gummy dense crumb. I opted for less banana to make sure the crumb was really light and added the banana extract to boost the flavor.
Best,
Melissa
I don’t know what happened, I followed the ingredient list and instructions. However, my frosting was very thin. I added more powdered sugar, but would’ve had to add double to get it near thick enough to be frosting.
Both cake and frosting tasted great.
Hi Wendy,
I’m sorry this happened! It sounds like the heavy cream wasn’t beat long enough to stiffen into a whipped cream like consistencey. Do you have a hand mixer or stand mixer?
Best,
Melissa
Hi Melissa,
I’d like to try this, but Cup4Cup and King Arthur are both very hard for me to find. Did you use the BRM AP flour (which I don’t like, either), or the BRM flour for baking (blue package) in your trial?
Hi Esther,
I really find BRM taste to be unpleasing so I don’t test with it. Unfortunately I always know it won’t be as good C4C or KA. However, I understand it’s widely available and easy to work with. A better option might be to search C4C copycat recipe and make your own GF blend to have on hand. Do you have access to GF starches, like rice flours, tapioca starch, and xantham gum? If you are looking for a copycat C4C it should have milk powder in it and a lot of cornstarch, otherwise it is being sold as a “copycat,” but won’t truly perform like C4C.
Best,
Melissa