This is the only gluten-free banana cake recipe you will ever need! It is light and airy thanks to stiff egg whites that are incorporated into the cake batter, chiffon style. You won't believe this banana cake is gluten-free and dairy-free. Even our homemade dairy-free buttercream frosting will keep you fooled.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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Easier to make than chiffon or classic sponge cakes and it comes out perfect every time. Ripe bananas add more than just flavor, they keep the cake moist.
If you are a fan of our oat flour banana bread, then you are going to love this cake.
📖Why This Recipe Works
This gluten-free cake is a classic recipe. Perfect year-round, it is a banana lover's paradise.
This cake is made in the chiffon style meaning it contains both baking powder and oil while getting a lift from whipped egg whites.
The cake does not contain any dairy ingredients. It can be served with our dairy-free buttercream or you can make a traditional cream cheese frosting if dairy isn't a concern.
I used Bob's Red Mill 1:1 Gluten Free All Purpose Flour when testing this recipe but there are many wonderful brands on the market today. Read the label carefully if you are avoiding dairy, many contain powdered milk.
If your blend doesn't contain xanthan gum you will need to add 1 teaspoon of xanthan gum. This is not an ingredient that can be skipped.
Bananas- When using bananas in baking always use overripe bananas. If they are too mushy to eat, they are perfect. See below for how to quickly ripen bananas in your oven.
Granulated Sugar- I used white sugar in this recipe but you can substitute coconut sugar but it will have a richer brown sugar flavor.
Coconut Oil- You can also substitute regular vegetable oil.
Egg Whites & Yolks- You will need 6 yolks and 8 egg whites for this recipe.
Baking Powder and Baking Soda- Yes this recipe uses both.
Cream of Tartar- This is optional but does help with stabilizing the egg whites. It is a great trick if you have it on hand.
Seasonings- Ground cinnamon, kosher salt, and vanilla extract.
Optional: Walnuts for decorating the cake.
Dairy-Free Buttercream Frosting
Vegan Butter- I prefer the Earth Balance brand. Not dairy-free? You can substitute regular butter 1 to 1.
Oat Milk- Or sub any non-dairy milk, even a bit of water in a pinch.
🍌How to Quickly Ripen Bananas
Want to make this recipe but your bananas aren't ripe enough? No problem!
Place the bananas, still in their peels, on a cookie sheet and bake at 300ºF for 30 minutes. The banana peels will be completely black but perfectly sweet on the inside. Allow them to cool before using.
⏲️How to Make Gluten-Free Banana Cake
This recipe requires two bowls. One for the batter and a metal or glass bowl for your egg whites.
To start, preheat the oven to 350 F degrees. For the best results, place the rack in the center of the oven. Line the bottom of a springform with parchment paper, and lightly grease it.
Step 1- Mix the Wet Ingredients
Start by separating the eggs. The whites should be placed in a metal or glass bowl for whipping. Set the whites aside.
In a large mixing bowl beat the bananas until smooth. The more pureed they are the smoother and moister the cake.
Add the wet ingredients to the mashed bananas. This includes coconut oil, egg yolks, water, and vanilla. Beat until smooth.
Step 2- Mix In the Dry Ingredients
In a small bowl whisk together the dry ingredients. The gluten-free flour blend, sugar, baking powder, baking soda, cinnamon, and salt until well combined. Slowly add the dry ingredients to the banana mixture and beat until smooth, about 2 minutes.
Resist the temptation to dump in all the dry ingredients at once. By mixing them together and slowly incorporating them we will get a more even bake with no lumps.
Step 3- Whip the Egg Whites
In a separate bowl, beat the egg whites and cream of tartar together using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form. This process should take 5 to 7 minutes in total.
Using a rubber spatula, gently fold the egg whites into the cake batter. Do not over-stir or it will release too much air resulting in a dense cake.
Pour batter into your prepared springform pan. Carefully smooth out the top, trying to not release any air bubbles.
Bake the cake for 45 to 50 minutes or until a toothpick comes out clean. Be sure to turn the cake halfway through for even browning.
Place cake on wire rack. Let cool completely in the pan, for about 1 to 2 hours.
Dairy-Free Vanilla Buttercream
While the cake is baking (or cooling) you can make your dairy-free buttercream. Start by adding your softened vegan butter and half the powdered sugar to the bowl of a stand mixer equipped with the paddle attachment.
Mix on low until completely incorporated. Slowly add the second half until completely incorporated. Finally, add the non-dairy milk, vanilla, and salt. Mix on low until the frosting is smooth.
To assemble, loosen the edges with a knife and turn out the cake onto a platter. Frost the top and sprinkle on walnuts.
- If you don't have a springform pan you can use a regular cake pan with the sides lightly greased or a tube pan.
- Resist the urge to add the walnuts to the cake batter. Their weight will cause the egg whites to fall resulting in a flat cake.
- Candied walnuts are a fun way to dress up your cake.
🌡️How to Store Leftover Cake
Loosely cover the cake, either with a cloche or with a plastic clingwrap. Store the banana cake in the refrigerator for up to 5 days.
Let the cake sit for 15 minutes at room temperature before diving in.
🧁Gluten-Free Cake Recipes
If you are a gluten-free baker, whether beginner or advanced, we have so many delicious gluten-free cake recipes.
💬Frequently Asked Questions
Yes, you can bake this banana cake in a tube pan, because it is a chiffon-style cake. Be sure to lightly grease the pan and dust it with gluten-free flour or sugar.
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
Gluten- Free Banana Cake (Dairy-Free)
Gluten Free Banana Cake
- 3 over ripe bananas
- 2 cups Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup coconut oil
- ½ cup warm water
- 6 egg yolks
- 1 teaspoon vanilla extract
- 8 egg whites
- ½ teaspoon cream of tartar
Dairy-Free Buttercream Frosting
- 1 cup vegan butter room temperature
- 3 ½ cups powdered sugar
- 1 tablespoon oat milk sub any non-dairy milk
- 1 teaspoon vanilla extract
- pinch of kosher salt
Gluten Free Banana Cake
- Place rack in center of oven. Preheat to 350 F degrees. Line the bottom of a springform, grease the sides. Set aside.
- In a large bowl use an electric mixer to beat the bananas until smooth. Add the oil, egg yolks, water, vanilla, and pureed bananas. Beat until smooth.
- Whisk together the dry ingredients (GF flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. Slowly add the dry ingredients to the banana mixture and beat until smooth, about 2 minutes.
- In a separate bowl, beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form. About 6 minutes total.
- Using a rubber spatula, gently fold together the banana and flour mixture into the egg white mixture. Do not over stir or it will release too much air resulting in a dense cake.
- Pour batter into prepared baking pan. Smooth out top. Bake 45 to 50 minutes or until a toothpick comes out clean. Be sure to turn the cake halfway through for even browning.
- Place cake on wire rack. Let cool completely in the pan, 1-2 hours. Loosen the edges with a knife and turn out the cake onto a platter. Frost the top and sprinkle on walnuts.
Dairy Free Vanilla Buttercream
- Add butter and half the powdered sugar to the bowl of a stand mixer equipped with the paddle attachment. Mix on low until completely incorporated. Slowly add the second half until completely incorporated.
- Add the non-dairy milk, vanilla, and salt. Mix on low until the frosting is smooth.
- Frosting can be made while the cake is cooking. Store covered in the fridge until ready to use.
- Do not mix the frosting on high. Low and slow is the best way to avoid gritty frosting.
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