Gluten-Free Banana Cake

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.

Easier to make than chiffon or classic sponge cakes and it comes out perfect every time. Ripe bananas add more than flavor, they keep the cake moist. You won't believe this banana cake is gluten-free and dairy-free. Even our homemade dairy-free buttercream frosting will keep you fooled.

If you are a fan of our oat flour banana bread, then you are going to love this cake.

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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Jump to:

• 🧾Ingredients and Substitutions
• 🍌How to Quickly Ripen Bananas
• ⏲️Instructions
• 🍰Tips and Tricks
• 🧁Gluten-Free Baking Recipes
• 📖 Recipe

This gluten free cake is a classic recipe. Perfect year round, it is a banana lovers paradise. Let's start by gathering our ingredients.

🧾Ingredients and Substitutions

Gluten-Free Banana Cake

• 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.
• Bob's Red Mill 1:1 Gluten Free All Purpose Flour- You can use any gluten-free blend of your choosing. I used Bob's Red Mill 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.
• Granulated sugar- You could also substitute coconut sugar but it will have a richer brown sugar flavor.
• Baking powder
• Baking soda
• Ground cinnamon
• Kosher salt
• Coconut oil- You can also substitute regular vegetable oil.
• Warm water- Yep, a cake with water in it.
• Vanilla extract
• Egg whites & yolks- You will need 6 yolks and 8 egg whites for this recipe.
• 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.
• 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.
• Powdered sugar
• Oat milk- Or sub any non-dairy milk, even a bit of water in a pinch.
• Vanilla extract
• Pinch of kosher salt- I think the sweetness of the frosting is

🍌How to Quickly Ripen Bananas

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.

⏲️Instructions

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 result place the rack in the center of the oven. Line the bottom of a springform with parchment, and lightly grease it.

Gluten-Free Banana Cake

In a large bowl use an electric mixer to beat the bananas until smooth. The more pureed they are the smoother and more moist the cake. Add the wet ingredients to the pureed bananas. This includes the oil, egg yolks, water, and vanilla. Beat until smooth.

In a small bowl whisk together the dry ingredients. The gluten-free 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.

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.

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, 1-2 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.

🍰Tips and Tricks

• Chill your bowl before beating the egg whites. This is a great trick if you aren't using the cream of tartar.
• If you don't have a springform pan you can use a regular cake pan with the sides lightly greased. Don't overdo it, you don't want the cake walls sliding down.
• 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 clingwrap. Store the banana cake in the refrigerator for up to 5 days. Let the cake site for 15 minutes at room temperature before diving in.

🧁Gluten-Free Baking Recipes

If you are a gluten-free baker, whether beginner or advanced, we have a few delicious baking recipes we think you would love.

Please leave us a comment and let us know how this recipe worked for you. Don't forget to share your creation on Instagram. Tagging us @peelwithzeal or #peelwithzeal

📖 Recipe