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a slice of gluten free banana cake with chocolate frosting

Gluten Free Banana Cake with Chocolate Frosting

Carolyn
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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 302 kcal

Equipment

  • Stand Mixer with Paddle Attachment
  • 8 by 8 inch square baking pan
  • cooling rack

Ingredients
  

For the gluten-free banana cake:

  • ⅓ cup sugar
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter softened
  • ¾ cup mashed banana (make sure they're ripe)
  • 2 large eggs
  • 1¼ cup gluten-free all-purpose flour blend I used Bob's Red Mill's 1 to 1 Gluten-Free Baking Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons buttermilk

For the chocolate frosting

  • 4 tablespoons unsalted butter room temperature
  • ½ cup dark chocolate chips
  • 2 tablespoons heavy cream
  • ¾ cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F. Lightly grease an 8-by-8-inch cake pan with nonstick cooking spray. Cut a strip of parchment paper slightly narrower than the pan and place it inside, allowing the ends to hang over two opposite sides. This will make it easier to lift the cake out of the pan once it has cooled.
  • In a medium bowl, combine the gluten-free flour, baking powder, baking soda, kosher salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer, cream the butter, sugar, and brown sugar for 3 whole minutes until light and fluffy. 
  • Add the mashed banana and mix until smooth. Add one egg and beat until incorporated, then add the other egg and beat until incorporated. The batter might look slightly curdled at this point.
  • Add the dry ingredients to the batter and beat until smooth. Stop the mixer and scrape down the sides of the bowl to make sure everything is well mixed. 
  • Add the buttermilk to the batter and beat until smooth. 
  • Pour the batter into the cake pan and bake for 30 minutes. While the cake cools, make the frosting. 
  • Combine the chocolate chips and cream in a medium bowl and microwave for 30 seconds. Stir until smooth. If the mixture is hot, put it in the fridge to cool for a few minutes. It should be melted but cool.
  • Once the chocolate mixture is cool, combine the butter, chocolate mixture, and powdered sugar in a large bowl. Beat for 2 minutes until light and fluffy. 
  • Once the cake is completely cool, spread on the chocolate frosting and cut it into slices. 

Nutrition

Calories: 302kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 61mgSodium: 222mgPotassium: 130mgFiber: 2gSugar: 27gVitamin A: 443IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Keyword gluten free banana cake
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