Gluten Free and Dairy free Banana Cake

This Gluten Free and Dairy free Banana Cake is a one bowl recipe that only takes 30 minutes to bake. Plus, it is the perfect way to use up all the overripe bananas you have laying around…or hoarded in the freezer if you’re like me. No banana goes to waste in my house!

This Gluten Free and Dairy free Banana Cake is burstng with rich banana flavor.
While I have you though, lets get a few things straight though. This Gluten Free and Dairy free Banana Cake is NOT a classic banana bread. I do have a good-for-you banana bread, but this one is a more cake-like dessert. This gluten free dessert is light, fluffy, and moist like a cake, but still has the rich banana flavor of a banana bread.

If you love this gluten free Banana Cake, you’ll also love my vegan banana waffles, banana peanut butter oatmeal and my vegan chocolate banana bread.

why you’ll love this Gluten Free and Dairy free Banana Cake

• This Gluten Free and Dairy free Banana Cake is a one bowl recipe that only takes 30-minutes to bake! Not like banana breads which usually take about an hour.
• This Dairy free Banana Cake is easy to make, tender, flavorful, and you need minimal ingredients! The banana cake is delicious on its own, but even better with the cream cheese frosting!
• If you like banana bread, you’ll LOVE this gluten free Banana Cake!
• This recipe is quick and easy. This Gluten Free and Dairy free Banana Cake doesn’t require any fancy equipment to make.
• Using fresh bananas instead of banana extract gives the cake a natural banana flavor plus those extra vitamins and nutrients found in bananas.
• This Dairy free Banana Cake packed with banana flavor. I used fresh bananas that were over ripe and almost black to get a rich banana taste. Any banana will do. The greener the banana the more muted of a taste you will get!

ingredients & substitutions

Bananas: The sweeter the better! Ripe, brown bananas add intense banana flavor and moisture. No ripe bananas? No problem! Mash up some frozen bananas instead. I always add overripe bananas to my freezer to make sure they don’t go to waste. I pull them out specifically for this recipe.

Gluten-Free Flour: Any kind you like! I prefer a gluten free flour mix that is made with rice or brown rice flour. Oat flour, or a gluten-free blend all work great. Just make sure it’s finely ground for smooth Gluten Free Banana cake batter.

Oat Milk: Any plant-based milk works here! I prefer a thick and creamy oat milk.

Eggs: Two eggs bind everything together for a perfect rise. I have not tested this recipe with a flax egg.

Protein Powder: I use vanilla, banana or unflavored work best. Not a protein powder fan? Just add another 1/2 cup of gluten-free flour for slightly denser Gluten Free Banana cake.

Maple Syrup or Agave: A touch of sweetness to balance the bananas. Honey or brown sugar would also be delicious!

taste & texture

This Gluten Free Banana Cake is moist and tender, with a burst of banana flavor in every bite. The protein powder adds a slight nuttyness, while the maple syrup or agave provides a touch of sweetness. The texture is light and fluffy, thanks to the baking powder and baking soda. It’s the perfect balance of sweet and healthy, making it a great snack or dessert.

directions

Step 1

Add the dry ingredients to a large mixing bowl. Mix together.

Step 2

Add the wet ingredients in. Mix together.

Step 3

Add to parchment lined loaf pan and bake on 350 for 30-35 minutes.

Step 4

Top the Gluten Free Banana Cake with vanilla icing.

expert tips & tricks

• Use the ripest bananas you can find. The browner the bananas, the sweeter and moister your Gluten Free and Dairy free Banana Cake will be. If your bananas aren’t quite ripe, you can bake them in their peels in a preheated oven at 350°F for 10-15 minutes, or microwave them for 1-2 minutes on high.
• Don’t overmix the batter. A few lumps are okay! Overmixing can lead to a tough bread. I always make sure not to overmix.
• Line your loaf pan with parchment paper. This will make it easy to remove the bread from the pan and prevent sticking. I hate doing dishes so this makes clean up WAY easier.
• Let the Gluten Free and Dairy free Banana Cake cool completely before slicing and serving. This allows it to be cut easier and cleaner for those crisp slices.

how to serve and store the Gluten Free and Dairy free Banana Cake

To serve the Dairy free Banana Cake, I serve fresh out of the oven. I like it warm. Slice it thick and slather with your icing or even your favorite nut butter.

I store the cake in an airtight container in the fridge for up to 4 days. When ready to eat, I gently warm it in the microwave or oven.

I freeze individual slices of the Gluten Free and Dairy free Banana Cake wrapped in plastic wrap for up to 3 months. For a quick snack, I pop a frozen slice of gluten free Banana Cake in the microwave for a warm treat or thaw overnight for a delicious breakfast on the go! This gluten free Banana Cake is perfect for busy mornings or pre-workout fuel.

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