This Gluten-Free Banana Cake is moist, tender, and sure to satisfy your taste buds from the first bite. Infused with the comforting warmth of cinnamon and the richness of ripe bananas, this simple and stress-free recipe captures the flavors of banana bread but as a light and fluffy cake.
Each slice showcases the natural sweetness of bananas, while the addition of almond flour imparts a subtle nutty undertone that adds depth to the cake's taste. Elevating this already delightful dessert, our special touch comes with the inclusion of Nutrail granola. This blend of crunchy goodness not only adorns the top but also enhances the cake itself, creating a tasty treat that’s perfect for all occasions.
Ideal for both seasoned bakers and those venturing into the realm of gluten-free baking, our Gluten-Free Banana Cake promises an easy treat that will leave everyone craving more. This cake is both gluten-free and uses low glycemic sweeteners, making it perfect for those catering to a wide range of eating preferences.
What's the difference between cake and gluten-free cake?
While many of the ingredients stay the same, the biggest difference between cake and gluten-free cake comes down to the flour. Regular cakes are made with all-purpose flour or cake flour. In gluten-free baking, specialized gluten-free flour blends are often utilized.
These blends may contain rice flour, cassava flour, other gluten-free flour, or a mix. They sometimes utilize a thickening agent such as agar agar or xanthan gum to help with consistency.
In addition to pre-made blends, you can also utilize almond flour and coconut flour, which are also naturally gluten-free. For this recipe, almond flour is used because its nuttiness is a complement to the banana flavor in the cake.
Why You’ll Love it
Flavorful- If you like banana bread, you're going to love this banana cake. A light and sweet cream cheese frosting tops this almond flour cake for the perfect balance of taste and textures. The natural sweetness in the bananas goes so well with the nuttiness of the almond flour and granola. These are enhanced by the aromatic cinnamon for a well-balanced dessert.
Easy- One of the best things about almond flour is that you can't overmix it. When all-purpose flour is overmixed, it can become dense and dry. Since almond flour is just finely ground nuts, you won't have to worry about overmixing- it's fool proof! Not to mention, you only need one bowl to mix in the cake and one for the frosting.
Crowd pleaser- This cake tastes amazing and can be enjoyed by a range of people at gatherings. Whether the guests eat standard diets, eat reduced sugar or are sensitive to gluten, this banana cake is perfect for everyone to indulge in without sacrificing flavor or texture.
Ingredients
NuTrail Granola- Our Cinnamon Pecan Granola adds a big crunch to this cake where walnuts might typically be used. The mixture of sunflower and pumpkin seeds, coconut, almonds and pecans, add even more flavor to the banana cake than a single type of nut would.
Bananas- Bananas provide natural sweetness and moisture to this gluten-free banana cake recipe. Look for those with dark peels but avoid overly ripe bananas that show signs of rotting.
Eggs-These act as a binder and provide structure to the cake by helping it rise and hold its shape.
Almond flour- The base of this gluten-free cake. Almond flour gives it a nutty, moist texture. Blanched finely ground almond flour is ideal for this recipe. Almond meal, however, will yield a much denser cake that tastes more like almonds and may not rise as well, but could still be used.
Gluten-Free Baking powder and baking soda- These act as a leavening agent and help the cake rise and become fluffy.
Cinnamon- Adds warmth and a delightful aroma that enhances the banana taste.
Salt- Balances and enhances sweetness from the banana, granola, and low carb sweetener.
Vanilla extract- Vanilla lifts up the flavors in this simple cake.
Sour cream- This adds a bit of acidity to the cake, which helps the cake rise through interaction with the leavening agents but also adds a more lively taste to the cake. You can use sour cream or plain Greek yogurt interchangeably.
Sweetener- Low carb sweetener makes the cake sweet. Erythritol was used in making this cake but feel free to use your personal favorite type of granulated sugar alternative.
Cream cheese- Softened cream cheese is used in the frosting, it adds creaminess and tanginess to balance the sweetness of the cake and create a velvety topping.
Tips and Substitutions
- When choosing bananas for this recipe, you'll want to look for very ripe bananas. These have dark spots on the peel and are very soft. They have a more pronounced taste and mash easily, making them ideal for baking. If the bananas have many dark spots inside the peel or are completely black, those are typically too ripe and may have spoiled.
- Swap the granola for one of our other delicious flavors such as Blueberry Cinnamon, Cacao Nut Granola, or even Birthday Cake!
- Don't skimp on the leavening agents. Almond flour is much heavier than all-purpose flour and requires more leavening agents to get the desired lift.
- Allow the cake to cool completely before removing it from the pan. Almond flour is notorious for crumbling when still warm, but once it cools, you will be able to lift it out effortlessly.
- If you don't wish to use cream cheese frosting, you can also make a batch of homemade whipped cream for a light and airy alternative. Simply whip 1 1/2 cups of heavy cream and 1/4 cup of powdered sugar alternative sweetener in a large bowl until fluffy, then spread on top of the cake.
FAQ Gluten-Free Banana Cake
How to store banana cake?
Store the leftover cake in the refrigerator in a covered airtight container. You can also wrap it tightly in plastic wrap if you plan to leave it in the baking dish. It will taste good for up to 3 days after baking.
Why is my banana cake too moist?
If your banana cake turns out too moist, it may be due to undermixing or issues related to measuring ingredients. Not using enough flour can cause your cake to be excessively moist. Not baking it enough can also cause this common problem. Some ovens have variable temperatures and may require an extra few minutes to cook. This is why it's very important to rely on visual doneness cues as well.
Is banana cake healthy?
This banana cake recipe offers a gluten-free and low sugar alternative to traditional banana cake. While all things can be enjoyed in moderation, this cake offers a spin on the traditional banana cake that is good for those watching sugar and gluten intake.
More from our blog:
Top 5 Benefits of a Low Sugar Diet
Top 5 Gluten Free Snacks to Bring Camping
Gluten-Free Banana Cake Recipe
Prep time: 10 minutes
Cook time: 25 minutes
Yield: Serves 9
Ingredients
3 ripe bananas, mashed
2 large eggs, room temperature
1/4 cup unsalted butter, melted
1/2 cup erythritol (adjust to taste for less sweet)
1 teaspoon vanilla extract
2 cups blanched finely ground almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup Nu Trail Granola, plus more for topping if desired.
1/4 cup sour cream or plain Greek Yogurt
Frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered erythritol (confectioners' style)
1 teaspoon vanilla extract
Directions
1. Preheat your oven to 350°F Grease or line an 8×8 inch baking pan with parchment paper.
2. In a large mixing bowl, mash the bananas until broken down. Add in the eggs, melted butter, erythritol, and vanilla extract and whisk until well combined.
3. Whisk in the almond flour, baking powder, baking soda, salt, and ground cinnamon. Ensure there are no lumps in the almond flour.
4. Stir in the sour cream and granola until fully incorporated.
5. Allow the batter to rest for 10-15 minutes. Scrape the batter into the prepared 8×8 inch baking pan and spread it out evenly.
6. Bake the cake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean, and the cake is lightly browned.
7. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
8. Make the frosting: Beat the cream cheese and butter together using an electric mixer on medium speed until smooth and free from lumps.
9. Add the powdered erythritol and vanilla to the bowl and beat for 2-3 minutes until light and fluffy.
10. Spread the frosting on top of the cooled cake. Sprinkle lightly with granola and enjoy!
