Gluten Free Banana Cake
Moist, tender, and naturally sweetened with ripe bananas, this Gluten-Free Banana Cake is a delightful treat that everyone can enjoy. Made with a perfectly balanced blend of gluten-free all-purpose flour, fragrant cinnamon, and a duo of granulated and brown sugars for depth of flavor, this cake is quick to prepare and bakes to perfection in just 45 minutes. The addition of melted butter, vanilla, and a splash of milk (or dairy-free alternative) ensures a luscious texture that stays moist for days. Whether served plain, dusted with powdered sugar, or topped with your favorite frosting, this versatile cake is a must-have dessert for any occasion. Perfect for gluten-free diets or anyone craving a banana-packed, crowd-pleasing dessert, it's simple, comforting, and undeniably delicious!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 0.5 cups Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups Milk (or dairy-free milk alternative)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. Line the bottom with parchment paper for easy removal.
In a medium-sized mixing bowl, peel and mash the ripe bananas until smooth. Set aside.
In a separate large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, combine the granulated sugar, brown sugar, melted butter, and vanilla extract. Mix well until smooth.
Add the eggs to the sugar and butter mixture, one at a time, mixing thoroughly after each addition.
Stir the mashed bananas and milk into the wet ingredients until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until a smooth batter forms. Avoid overmixing.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve as is, or top with your favorite frosting or a dusting of powdered sugar.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 32.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 251 mg | 5% | |
*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.
