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Made with almond flour, gluten free flour and naturally sweetened, this gluten free banana cake is a great afternoon snack with a coffee or tea!

gluten free banana cake

You know when you have a bunch of bananas sitting around that are looking perilously close to black, and you’re wondering what to do with them? My usual go-to ideas include:

Sometimes, however, I want to do something different. Or I want something extra special – and that’s when I think of cake! There’s no shortage of cake around this house, and I don’t hear anyone complaining (except Etienne some days, when his pants are feeling tight)!

This gluten free banana cake is a lighter snack cake that’s a nice change from banana bread and feels like an extra special treat, without crazy amounts of sugar or fat.

gluten free banana cake

What makes this a healthier banana cake?

Other than the obvious addition of actual bananas, which are terrific for you, this cake is made sweetened with maple syrup rather than refined sugars. It’s also made moist with dairy-free yogurt and 2 tablespoons of avocado oil, instead of a cup of oil or butter!

Since I wanted to keep this cake gluten-free, I combined gluten-free flour with almond flour, which packs its own nutritional punch!

You can enjoy this cake as a snack cake without frosting to keep things very clean, or you can make it extra delicious with my simple low-fat frosting, or your favorite frosting recipe!

How do you make gluten free banana cake?

First things first, be sure to choose VERY ripe bananas for the ultimate sweetness and moisture for this cake!

Mash up the bananas until they’re completely smooth and lump-free, then whisk in the eggs until completely smooth. Add in the maple syrup and dairy-free yogurt, whisking to combine. Next, add the vanilla and mix, then set aside.

In a separate bowl, sift together:

  • almond flour
  • gluten free flour
  • baking soda
  • baking powder
  • cinnamon
  • salt

Add the wet ingredients to the dry and use a large mixing spoon to gently mix everything all together, until there are no remaining dry streaks. Add the mini chocolate chips (if you’re using them) and give everything another gentle stir.

Line an 8×8 baking pan with parchment paper, leaving a bit of overhang. Pour the batter into the baking pan and smooth it out a little with the back of your spoon.

Bake the cake for 26-28 minutes at 350 F, or until a toothpick inserted in the center of the pan comes out clean. Allow the cake to cool completely before serving or frosting!

gluten free banana cake

What do you frost the banana cake with?

I’ve included a simple dairy-free cinnamon vanilla frosting in the recipe that you can top the cake with. It uses powdered sugar, so things will not be quite as healthy once you frost it! I also went a little creative and swirled in some dulce de leche into the top of the cake. So good!

To make the frosting, whip up 1/2 cup of vegan butter with about 1 1/2 – 2 cups of powdered sugar, 1 teaspoon of cinnamon and 2 teaspoons of vanilla extract. You’ll need to use some dairy-free milk to smooth it all out and keep it a fairly loose consistency to spread all over the cake.

If you want to top it with dulce de leche, drop a couple of tablespoons of the caramel on top of the frosted cake and use a knife to swirl it around.

gluten free banana cake

Is this gluten free banana cake vegan?

The cake is gluten and dairy free, but it is not vegan due to the 2 eggs I’ve incorporated into the cake. I have not tried substituting a vegan/flax egg into the recipe but if you give it a try, let me know! The eggs help to hold the cake together.

All in all, I’d say you can feel pretty good about snacking on this banana cake! Icing or no icing.

Can you double this cake recipe?

Yes, you can easily double all of the ingredients and use a 9×13 pan instead. The bake time should remain about the same! You can also double the frosting ingredients if you’d like to do that too.

The cake does tend to become dried out after a couple of days, so if you plan to eat it over more than a few days, I would freeze half and then thaw some of those pieces overnight in the fridge!


gluten free banana cake
gluten free banana cake

Some other cakes and cupcakes you’ll enjoy from the blog:

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gluten free banana cake

Gluten Free Banana Cake

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5 from 1 review

  • Author: Katherine | Love In My Oven
  • Total Time: 45 minutes
  • Yield: 1416 pieces 1x
  • Diet: Gluten Free


Made with almond flour, gluten free flour and naturally sweetened, this gluten free banana cake is a great afternoon snack with a coffee or tea!


  • 3 very ripe bananas (about 1 1/2 cups)
  • 2 eggs
  • 1/2 cup dairy-free plain yogurt
  • 2 tbsp avocado oil
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup almond flour
  • 1 1/2 cups gluten free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • optional: 1/2 cup mini dairy-free chocolate chips


  • 1/2 cup vegan (dairy free) butter, softened to room temperature
  • 1 1/22 cups powdered sugar
  • 1 tsp ground cinnamon
  • 2 tsp pure vanilla extract
  • 12 tbsp dairy free milk


  1. Preheat the oven to 350 F and line an 8×8 baking pan with parchment paper, leaving a bit of overhang on the sides. In a large mixing bowl, mash the bananas until nearly liquid, with no large lumps remaining. Add the eggs and whisk thoroughly. Add in the yogurt, avocado oil, maple syrup and vanilla and combine. Set aside.
  2. In another large bowl, sift together the almond flour with the gluten free flour. Add in the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir gently with a large wooden spoon. If you’re using the chocolate chips, add them now and gently stir them into the batter. 
  3. Pour the batter into the prepared cake pan and place the cake in the oven to bake for 26-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely before grabbing the sides of the parchment, and lifting the cake out of the pan and on to a cooling rack. Cut and serve, or make the frosting.
  4. Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the dairy free butter until smooth, before adding in the powdered sugar, cinnamon and vanilla extract. Add the dairy free milk, a little at a time, until a smooth consistency is met. Frost the cooled cake and serve immediately.

Leftover cake can be stored at room temperature for a day or two, but then should be refrigerated or frozen any longer than that. It can be frozen for up to 2 months.


*Any dairy free options can be substituted for full dairy products, if dairy is not a concern for you.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: cake
  • Method: oven bake
  • Cuisine: american
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Gluten Free Banana CakeGluten Free Banana Cake

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. I absolutely love this, Katherine! The cake looks so moist and delicious, and I love that it feels like more of an indulgence than it actually is!

  2. The perfect January treat! I can satisfy my sweet tooth without feeling guilty….well, maybe a little when I go back for seconds!!!