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Close up, side view of one slice of gluten free banana cake on a plate with the rest of the cake in the background

Gluten Free Banana Cake

Tracy @ Next Level Baker
Gluten Free Banana Cake with Chocolate Frosting combines timeless flavors in a light, fluffy cake that stays moist and tender. No one will guess it’s made without regular flour. It's a simple, comforting dessert that everyone can enjoy.
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Prep Time 15 minutes
Cook Time 45 minutes
Colling and frosting 1 hour 50 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Gluten free banana cake

  • 2 cups one for one gluten free flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons salted butter softened
  • 1 cup white sugar
  • 2 large eggs beaten
  • 2 tablespoons whole milk
  • 3 medium bananas (about 360 grams) mashed well

Chocolate cream cheese frosting

  • 8 ounces cream cheese room temperature
  • 4 tablespoons salted butter room temperature
  • 4 cups powdered sugar
  • ¼ cup cocoa powder
  • 2-3 tablespoons heavy whipping cream

Instructions
 

Make the cake

  • Preheat the oven to 350℉. Spray an 8x8 pan with cooking spray or line it with parchment paper.
  • Add the gluten free flour, baking soda, baking powder and salt to a small bowl. Stir well and set aside.
  • Add the sugar and butter into the mixing bowl and mix on medium until light and fluffy.
  • Add the beaten eggs and milk to the mixing bowl and mix on low until combined.
  • Add the flour mixture in two groups to the mixing bowl and mix until combined.
  • Mash the bananas well with a masher or a fork and add them to the mixing bowl. Mix on low until combined.
  • Pour the batter into the baking pan. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.
  • Allow cake to completely cool before frosting.

Make the frosting

  • Add the cream cheese, salted butter and the cocoa powder to a mixing bowl. Mix on medium speed until all the cocoa powder has been fully incorporated and the mixture is light and fluffy. Scrape down the sides once or twice.
  • Then add 4 cups of powdered sugar and two tablespoons of the heavy whipping cream to the mixing bowl. Mix on medium high until light and fluffy, scraping down the sides several times, about 5-6 minutes. [Depending on the temperature of the butter and the humidity of the kitchen, you may need to add more heavy cream if the frosting is too heavy/thick. Add additional heavy cream one tablespoon at a time (mixing for one minute in between) until the desired texture is achieved.]
  • Frost the cake by using an icing (offset) spatula, a regular knife or by piping it on. For banana cake, I usually add all the frosting onto the cake and level it off with an offset spatula. Then I make dipping and flick motions with the spatula to create decorative waves over the entire cake.

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Keyword Gluten Free Banana Cake
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