Gluten-Free Banana Snack Cake
Indulge in the irresistible charm of Gluten-Free Banana Snack Cake—a moist, tender treat packed with natural sweetness from ripe bananas and warm notes of cinnamon. This simple yet satisfying recipe features gluten-free all-purpose flour and creamy yogurt, ensuring a soft texture that’s perfect for snack time or dessert. With just 15 minutes of prep time, the recipe comes together effortlessly, making it a great option for busy bakers. Whether enjoyed plain or adorned with whipped cream or a scoop of ice cream, this cake is sure to be a crowd-pleaser. Ideal for gluten-sensitive eaters and banana lovers alike, it’s a wholesome delight you’ll want to bake again and again!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1.5 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 0.75 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup plain yogurt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted butter to the mashed bananas and stir until well combined.
Mix in the brown sugar, beating until the mixture is smooth. Then, add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and yogurt until the mixture is thoroughly mixed and integrated.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the banana mixture, folding gently with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice into squares and serve. Enjoy your gluten-free banana snack cake as is, or topped with a dollop of whipped cream or a scoop of ice cream.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 164.6 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 432 mg | 33% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
