This is the only gluten-free banana cake recipe you will ever need! It is a light banana chiffon cake made naturally dairy-free.Top with dairy-free butter cream for a delightful banana dessert.
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Skill Level: Beginner
Shortcut Central: Cream of tartar is optional, but it does help with stabilizing the egg whites. It is a great trick if you have it on hand.
Flavor Remix: Swap out the cinnamon with ground ginger.
Allergy Watch: Dairy Free Option and Nut-Free (don't add to top).
This cake is made in the chiffon style, meaning it contains both baking powder and oil while getting a lift from whipped egg whites. Ripe bananas add more than just flavor, they keep the cake moist.
The cake does not contain any dairy ingredients. It can be served with a dairy-free buttercream or you can make a traditional cream cheese frosting if dairy isn't a concern.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Oil: I use coconut oil, but vegetable oil works just as well.
- Bananas: When using bananas in baking, always use overripe bananas. If they are too mushy to eat, they are perfect.
- Eggs: You will need 6 yolks and 8 egg whites for this recipe.
- Leveners: This recipe uses both baking powder and baking soda in addition to stiff egg whites.
- Frosting: Use either shortening (like Crisco) or
How to Quickly Ripen Bananas
Place the bananas, still in their peels, on a cookie sheet and bake at 300ºF for 30 minutes. The banana peels will be completely black but perfectly sweet on the inside. Allow them to cool before using.
How to Make Gluten Free Banana Cake
A step-by-step visual guide for making gluten-free dairy-free banana cake. You can skip to the recipe for the full written instructions.
Mash the Bananas
In a large mixing bowl, beat the bananas until smooth. The more pureed they are, the smoother and moister the cake.
Then add the wet ingredients.
Sift
Resist the temptation to dump in all the dry ingredients at once. By mixing them together and slowly incorporating them we will get a more even bake with no lumps.
Mix
Resist the temptation to add all the dry ingredients at once. By slowly incorporating them, you will get a more even bake with no lumps.
Whip the Egg Whites
Beat the egg whites using an electric mixer until soft peaks form. Continue beating until stiff shiny peaks form, about 5 to 7 minutes in total.
Fold
Using a rubber spatula, gently fold the egg whites into the cake batter. Do not over-stir or it will release too much air resulting in a dense cake.
Rest
Pour batter into your prepared springform pan. Carefully smooth out the top, trying to not release any air bubbles. Rest for 10 minutes before baking.
Decorate
Cool completely in the pan, for about 1 to 2 hours. Release and top with frosting.
Recipe Tips
- I suggest weighing your ingredients.
- If you don't have a springform pan you can use a regular cake pan with the sides lightly greased or a tube pan.
- Resist the urge to add the walnuts to the cake batter. Their weight will cause the egg whites to fall resulting in a flat cake.
- Candied walnuts are a fun way to dress up your cake.
More Gluten Free Cake Recipes
Make Ahead and Storing
Make Ahead: Make up to 1 day in advance.
Storing: Loosely cover the cake, either with a cloche or with a plastic wrap. Store the banana cake in the refrigerator for up to 5 days. Let the cake sit for 15 minutes at room temperature before diving in.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Banana Cake (Dairy-Free)
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Ingredients
- 3 over ripe bananas
- 2 cups (248 g) 1:1 gluten-free flour with xanthan gum
- 1 cup (210 g) granulated sugar
- 2 teaspoon (8 g) baking powder
- ¾ teaspoon (3 g) baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cups (118 ml) coconut oil
- ½ cups (118 ml) warm water
- 6 egg yolks
- 1 teaspoon vanilla extract
- 8 egg whites
- ½ teaspoon cream of tartar
Dairy-Free Buttercream Frosting
- 1 cup (224 g) vegan butter or vegetable shortening room temperature
- 3 ½ cups (420 g) powdered sugar
- 1 tablespoon (15 ml) oat milk sub any non-dairy milk
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
Gluten Free Banana Cake
- Place the rack in the center of the oven and preheat to 350°F. Line the bottom of a springform pan with parchment paper and grease the sides. Set aside.
- In a large bowl, use an electric mixer to beat the bananas until smooth. Add the oil, egg yolks, water, vanilla, and pureed bananas. Beat until smooth.3 over ripe bananas, ½ cups coconut oil, ½ cups warm water, 6 egg yolks, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the dry ingredients: gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt. Slowly add the dry mixture to the banana mixture and beat until smooth, about 2 minutes.2 cups 1:1 gluten-free flour with xanthan gum, 1 cup granulated sugar, 2 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
- In another clean bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Continue beating until stiff, shiny peaks form-about 6 minutes total.8 egg whites, ½ teaspoon cream of tartar
- Using a rubber spatula, gently fold the banana-flour mixture into the egg white mixture. Do not overmix, as this can deflate the batter and result in a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Rotate the cake halfway through baking for even browning.
- Place the cake on a wire rack and let it cool completely in the pan, about 1-2 hours. Loosen the edges with a knife and carefully turn the cake out onto a platter. Frost the top and sprinkle with walnuts.
Dairy Free Vanilla Buttercream
- Add the butter and half of the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until fully incorporated. Gradually add the remaining powdered sugar and mix until incorporated.1 cup vegan butter or vegetable shortening, 3 ½ cups powdered sugar
- Add the non-dairy milk, vanilla, and salt. Mix on low speed until the frosting is smooth and creamy.1 tablespoon oat milk, 1 teaspoon vanilla extract, pinch kosher salt
Equipment
- electric mixer or stand mixer
- Springform pan
Notes
- Frosting can be made while the cake is cooking. Store covered in the fridge until ready to use.
- Do not mix the frosting on high. Low and slow is the best way to avoid gritty frosting.
Nutrition
I first published this Gluten Free Banana Cake recipe on my food blog Peel with Zeal.
Betsy says
This worked exactly as written, thanks!