Gluten free banana cake with chocolate frosting

This gluten-free banana cake is packed with rich banana flavor and topped with a decadent chocolate frosting. Fluffier and lighter than banana bread, it’s the perfect balance of rich banana flavor and chocolate in every bite.

Gluten free banana cake

I'm currently just a tiny bit obsessed with cake! 😂 I've got loads of gluten-free cake recipes that I’ve tested, tweaked, and tested again until they’re seriously irresistible!

This gluten-free banana cake is definitely one of my all-time favorites! I have zero self-control around this delicious little snack cake. 😂

It took me a few tries to get that perfect balance of big banana flavor (like my banana bread!) and a light, fluffy texture and I’m so happy with how it turned out!

Do yourself a favor and make this when you have people over so you don't eat the whole thing!

(If you love this banana cake, try my gluten-free banana muffins and carrot muffins too!!)

key ingredients

For the cake

• White & brown sugar - A mixture of the two gives you the best texture, moisture level, and flavor.
• Unsalted butter - Butter is the secret to that light, tender crumb! I like to use unsalted butter so I can control the amount of salt in the recipe. If you only have salted butter on hand, no worries, just leave out the added salt.
• Ripe bananas - This is one time when you want those brown speckles! 🍌 As bananas ripen, their starches convert to sugar, giving your cake that sweet banana flavor. Just avoid bananas that are black/too ripe, as they can have a fermented taste.
• Gluten-free flour - This recipe should work with any gluten-free all-purpose flour blend that contains xanthan gum. That being said, not all gluten-free flours are created equal! I highly recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for the best results. (More on that later!)
• Buttermilk - You only need two tablespoons, but DON'T skip it. It really lightens up the cake.

For the frosting

• Unsalted butter - It should be room temp so it whips easily!
• Dark chocolate chips -  I used Ghirardelli dark chocolate chips, which don’t contain any gluten ingredients but aren’t officially labeled gluten-free. If you prefer to use chocolate chips that are specifically labeled gluten-free, go for it! There are plenty of great options.
• Heavy cream - To make the rich chocolate ganache!
• Powdered sugar - Adds the perfect sweetness and creamy consistency.

instructions

This gluten-free banana cake recipe has two elements: the cake and the frosting.

First make the cake:

• I like to add a long strip of parchment paper to the pan, leaving it slightly narrower than the pan so it hangs over the two sides. This creates easy “handles” for lifting the cake straight out of the pan - no flipping required!
• Cream the butter and both sugars for a solid three minutes! Don't beat it for 15 seconds and move on! It's important to whip the butter and sugar until light and airy.

• Add the mashed banana and beat until smooth.
• Add the eggs, one at a time, beating well after each addition.

• Add the dry ingredients and beat until thoroughly mixed in. The batter should be thick but light and fluffy!
• Add the buttermilk to the batter and beat until mixed in.

• Pour the batter into the prepared pan and bake for exactly 30 minutes. The cake should rise and be lightly golden brown.
• Let the cake cool completely before you frost it or else the frosting will melt!

Then make the chocolate frosting:

• Melt the dark chocolate chips and heavy cream together in a medium bowl for 30 seconds. This should be just enough time to melt the chocolate without making it hot. It’s important that the chocolate mixture isn’t hot when you combine it with the butter.
• Combine the butter, melted chocolate, and powdered sugar in a large bowl and beat for 2 minutes until light, fluffy, and smooth.

Once you're done with the cake and frosting, it's time to assemble the cake! Just scoop the frosting onto the cooled cake and spread it around evenly.

WHICH GLUTEN-FREE FLOUR SHOULD I USE?

For this cake, use a gluten-free all-purpose flour blend that contains xanthan gum. For the best results, I recommend Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, which is the flour I used when developing this recipe.

Gluten-free all-purpose flour is typically a blend of several different flours and starches. Since each brand uses its own combination and ratios, they can all behave a little differently when used in recipes! Some taste better than others too!

RECIPE TIPS

• Use ripe, bright yellow or spotty bananas! Never use green bananas for banana bread. Avoid green bananas, they’re firmer and less sweet. The riper the bananas, the softer and sweeter they’ll be, making your cake extra moist and delicious!
• For best results, use Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It comes in a blue bag and you can find it at Walmart, Target, Lowe's foods, or on Amazon. This is my favorite GF flour blend for cakes, muffins, and cookies.
• Use store-bought buttermilk for the best results. Homemade buttermilk doesn’t behave quite the same way, and in my experience, substituting it in recipes consistently produces a slightly less fluffy texture.

Storage

Even though I want to devour the entire cake, I resist and store most of it in the freezer!

• To freeze: Cut the cake into slices and place the slices on a small sheet pan. Place the sheet pan in the freezer until the slices are frozen. Transfer the frozen slices to a gallon zip-top bag and freeze for up to 3 months.
• To thaw: Heat a slice in the microwave in 10 second increments until the cake is thawed but the frosting is still in tact. Don't overheat it or the frosting will melt!