Gluten Free Banana Cake with Almond Flour Recipe

Name: Gluten Free Banana Cake with Almond Flour Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 bananas (ripe); 2 tbsp coconut oil; 6 eggs; 1/4 cup maple syrup; 3 3/4 cup almond flour; 3/4 cup arrowroot flour; 1 1/2 tsp baking powder; 3/4 tsp baking soda; 3/4 cup coconut sugar; avocado oil spray; 1/3 cup maple syrup; 1 tsp vanilla extract; 1 banana (mashed); 16 ounces cream cheese (I use dairy free cream since since I avoid dairy. Either will work!)

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This Gluten-Free Banana Cake is oh so moist and full of flavor! No one will even know it is gluten free. This recipe puts an elevated twist on your classic banana bread but in cake form. The creamy banana cream cheese frosting combined with the flavorful and moist banana cake is oh so delicious. This recipe only requires 15 minutes of hands on time and goes great with just about anything.

Banana cake on a cake stand with banana frosting on top.

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Why I Love This Recipe
Ingredients Required
Recipe Substitutions and Variations
Recipe Instructions
Recipe Tips
Recipe FAQ
Other Gluten Free Cake Recipes
Are you interested in a list of my go to healthy alternatives?
Gluten Free Banana Cake with Almond Flour Recipe

I love having a fun yet simple cake on hand for hosting, especially cake recipes that take less than 15 minutes. If you love a sweet gluten free treat as much as I do, be sure to check out the other gluten free cake recipes on my blog like my Gluten Free Red Velvet Cake, Gluten Free Apple Cake, Gluten Free Rhubarb Cake Recipe, Gluten and Dairy Free Cake, Gluten Free Carrot Cake, Gluten Free Lemon Pound Cake, Gluten Free Orange Cake, or my Gluten Free Pumpkin Cake. If you are big fan of banana, you have to check out my AIP Gluten-Free Banana Bread or my Whole30 Chocolate Banana Bread.

Why I Love This Recipe

This recipe is naturally gluten free, grain free, soy free, and can be made dairy free.
This Gluten-Free Banana Cake Recipe takes less than 15 minutes to prepare.
My recipe is truly the best banana cake. Even your non-gluten free friends will love it!
This gluten-free cake is so versatile can pairs great with just about anything.
This recipe is a great recipe to make if you have a ton of bananas on hand that you do not want to go to waste. You can also freeze this cake if you wait to frost it so you always have a fun dessert on hand when needed.

Ingredients Required

For the cake-

Cake ingredients laid out in small glass bowls.

Bananas-This is what makes this banana cake have its banana flavor. Make sure you use overripe bananas for optimal flavor.
Coconut oil-This keeps the cake nice and moist cake.
Eggs-My go to binder for this recipe. Do not try to use flax eggs or any other kind of egg alternative.
Maple syrup-This goes so well with the banana.
Almond flour-My go to flour for gluten-free baking! I like Bob’s red mill or the Coscto brand. Do not use almond meal as it is not the same as the flour. I also suggest against gluten free all purpose flour as I have not tested it out with this recipe.
Arrowroot flour-This acts as a binder in place of xanthan gum or guar gum in this recipe.
Baking powder and baking soda-Helps this cake batter rise.
Coconut sugar-Ads a nice sweet touch to this recipe without the sugar being over powering.
Cooking spray oil-I like using avocado oil to grease the pan.

For the frosting-

Banana maple frosting ingredients laid out in small glass bowls.

Cream cheese-This will act as the base of the frosting.
Maple-I love the banana maple combination. This will sweeten your frosting!
Vanilla extract-For flavor.
Banana-to enhance that banana flavor.

See the recipe card below with a full list of ingredients and measurements.

Recipe Substitutions and Variations

Coconut sugar-We try to stay away from refined sugar in this house so coconut sugar is always our go to, however you can also use brown sugar.
Arrowroot flour-if you do not have arrowroot flour on hand, you can also use tapioca flour. It acts the same in this kind of recipe.
Cream cheese-If you are like me and are dairy free, you can use a vegan cream cheese.
Chocolate chips-You can add this to the cake batter if you choose, totally option as it does not need it!
Nuts-I sometimes like to sprinkle nuts on top to serve.
Coconut sugar-We try to stay away from refined sugar in this house so coconut sugar is always our go to, however you can also use brown sugar.
Arrowroot flour-if you do not have arrowroot flour on hand, you can also use tapioca flour. It acts the same in this kind of recipe.
Cream cheese-If you are like me and are dairy free, you can use a vegan cream cheese.
Chocolate chips-You can add this to the cake batter if you choose, totally option as it does not need it!
Nuts-I sometimes like to sprinkle nuts on top to serve.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Banana cake dry ingredients in a large glass bowl — **Step #1:** First, preheat the oven to 350 degrees F. Spray a silicone 9 inch cake pan with cooking spray oil. Now, add all of the dry ingredients in a large bowl.

Banana bread wet ingredients mixed in a glass bowl. — **Step #2:** In a separate large mixing bowl, add in the mashed bananas and remaining cake wet ingredients until well mixed.

Banana cake in a silicone cake pan. — **Step #3:** Now, combine the two bowls together and evenly distribute the cake mixture in the cake pan. Bake in the oven for 45 minutes or until you can stick a form in and it comes out clean.

Banana cream cheese frosting in a large mixing bowl. — **Step #4**: While the cake is cooking, add the frosting ingredients to a small bowl and place in the fridge covered in plastic wrap. For best results, allow the cake to get to room temperature by placing the pan on a wire rack to cool before removing it from the pan. Once the cake cools, frost on top.

Recipe Tips

Tip #1: To make the best gluten-free banana cake, be sure to allow your cake to completely cool prior to removing it from the pan. This will prevent it from sticking and falling apart.
Tip #2: If you want to make this recipe into gluten-free banana cupcakes, divide up the batter, just be sure to adjust the cooking time as baking cupcakes won’t take nearly as long s the bread. I would start off with baking them for half the time, sticking a fork in the cupcake and then going from there. If the fork comes out clean, then the cupcakes are done.
Tip #3: Use bananas that are ripe! They will have more flavor.
Tip #4: Use a silicone cake pan! They are much easier to clean.