This banana cake is light, fluffy, moist! It's super easy to make - just one bowl and you're good to go. Gluten-free.
I love baking with bananas, my favorite banana recipes are: banana oatmeal cookies, banana chocolate bread, Hawaiian banana pineapple bread.
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Ingredients
- Bananas - mash them well. For best results, use ripe bananas with ‘’sugar spots’’. Bananas are perfect for baking when they're speckled with black spots, yielding to the touch, and no longer firm. Ripe bananas = sweet the cake!
- Oats - use old-fashioned oats, not instant or steel-cut oats, these will not work for this recipe.
- Vegetable oil - my top favorites are olive oil and melted coconut oil.
- Flour - I like to use my own gluten free flour blend or store bought 1:1 King's Arthur GF flour.
- Eggs - act as a binder ingredient and are an emulsifier. We use 2 eggs in this recipe to get that light and fluffy batter.
Step by step photos can be found below the recipe card.
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Tips
- Don't overmix. Mix until just combined; overmixing can ruin the fluffiness.
- Ensure your ingredients are at room temperature (eggs and butter)
- The cooking time on this cake can vary depending on your oven! Check your cake at 25 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean.
Freezing And Storing Instructions
- To Store. This cake will stay moist for 2-3 days. Store it at room temperature in an airtight container or tightly wrapped in plastic cling wrap.
- To Freeze. Let the cake cool to room temperature and wrap it with plastic wrap. Freeze for up to 1 month. Thaw it at room temperature, you don't need to reheat it but you certainly can do it in the oven at lower temperatures about 250-350 degrees Fahrenheit.
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Recipe Card
Gluten Free Banana Cake (Moist!)
This gluten-free banana cake is light, fluffy, and moist! It's incredibly easy to make with just one bowl.
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By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For Cake
- 1 cup mashed banana, about 2-3 medium bananas
- ½ cup vegetable oil , or olive oil/coconut oil
- ⅔ cup GF flour blend, with xanthan gum, I like to use Schar Mix C
- 1 cup old fashioned rolled oats
- ⅓ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 2 tablespoons desiccated coconut, unsweetened
- 1 teaspoon pure vanilla extract
- vegetable oil or butter for greasing the pan
For Serving (Optional)
- 2 ounce roughly chopped dark chocolate, for baking or semi sweet chocolate chips
- 1 teaspoon olive oil or coconut oil
- 1 teaspoon desiccated or shredded coconut, unsweetened
INSTRUCTIONS
- Preheat your oven to 350°F (180°C). Grease a 7-inch or 8-inch round baking pan with butter or oil.vegetable oil or butter for greasing the pan
- In a mixing bowl, lightly whisk together the eggs and sugar. Then, add the mashed banana, vanilla, and oil, coconut and mix until combined.1 cup mashed banana, ⅓ cup brown sugar, 2 large eggs, 2 tablespoons desiccated coconut, 1 teaspoon pure vanilla extract, ½ cup vegetable oil
- Next, stir in the rolled oats until well combined with the wet ingredients.1 cup old fashioned rolled oats
- In a separate bowl, mix together the dry ingredients: flour, baking soda, and salt. Sift this mixture into the bowl with the wet ingredients, and combine everything together.⅔ cup GF flour blend, 1 teaspoon baking soda, ¼ teaspoon kosher salt
- Pour the batter into the prepared baking dish and bake for 30 minutes. Allow the cake to cool in the pan for 10 minutes.
- While it's cooling, prepare the topping glaze by melting chocolate and oil together using either a double boiler or microwave in 30-second increments. Transfer the melted chocolate to a pastry piping bag.2 ounce roughly chopped dark chocolate, 1 teaspoon olive oil or coconut oil
- Once the cake has cooled slightly, remove it from the pan and drizzle with the melted chocolate. Sprinkle some coconut on top, if desired. Slice and serve. Alternatively, you can serve the cake with a drizzle of honey instead of chocolate.1 teaspoon desiccated or shredded coconut
NOTES
- To Store. This cake will stay moist for 2-3 days. Store it at room temperature in an airtight container or tightly wrapped in plastic cling wrap.
- To Freeze. Let the cake cool to room temperature and wrap it with plastic wrap. Freeze for up to 1 month. Thaw it at room temperature, you don't need to reheat it but you certainly can do it in the oven at lower temperatures about 250-350 degrees Fahrenheit.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 255kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 186mgPotassium: 172mgFiber: 3gSugar: 12gVitamin A: 71IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step-by-Step Photos
- Preheat your oven to 350°F (180°C). Grease a 7-inch or 8-inch round baking pan with butter or oil.
- In a mixing bowl, lightly whisk together the eggs and sugar. Then, add the mashed banana, vanilla, and oil, coconut and mix until combined.
- Next, stir in the rolled oats until well combined with the wet ingredients.
- In a separate bowl, mix together the dry ingredients: flour, baking soda, and salt. Sift this mixture into the bowl with the wet ingredients, and combine everything together.
- Pour the batter into the prepared baking dish and bake for 30 minutes.
- Allow the cake to cool in the pan for 10 minutes. While it's cooling, prepare the topping glaze by melting chocolate and oil together using either a double boiler or microwave in 30-second increments. Transfer the melted chocolate to a pastry piping bag.
- Once the cake has cooled slightly, remove it from the pan and drizzle with the melted chocolate. Sprinkle some coconut on top, if desired. Slice and serve. Alternatively, you can serve the cake with a drizzle of honey, or caramel sauce.
Lexi
never thought i'd be able to make something gluten free that actually tastes good but this banana cake recipe was easy and delicious. perfect for my dorm cooking. thanks julia for making this seem doable!
Jenna K.
I’ve been professionally baking for years, and I'm now diving into the gluten-free world. This banana cake recipe is an excellent addition to my repertoire. Delicious and moist; everyone loved it. Kudos, Julia!
Dan O'Reilly
gluten free huh? never tastes as good as the real thing but guess its alright for those who really need it...
Ricky B.
just made this banana cake and it turned out awesome!! never knew gluten free could taste this good. gotta thank Julia for this one.
Maggie S.
Loved the sound of this gluten-free banana cake, Julia! Thanks for sharing this!
Julia
thanks Maggie, glad you enjoyed!
Julia
perfectly moist and sweet banana cake.