Fluffy Gluten-Free Banana Cake (Not Dense!)

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.

Prep Time 10

Cook Time 35

Rest 15

Total Time 1

Servings

Author Melissa Erdelac

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 temperature

Nutrition