Hey everyone! It’s Michael Carter, your friendly neighborhood chef, and I’m so excited to share a recipe with you today – a seriously delicious and surprisingly easy one that’s perfect for busy weeknights or when you just want to treat yourself to something sweet. I’ve been experimenting with a lot of different cuisines lately, and this banana cake is just a total winner. Seriously, it’s so moist and flavorful, and it’s a guaranteed crowd-pleaser. Let’s dive in!
I’m on a major cake kick, and I’ve got over 10 other gluten-free cake recipes on my list – it’s a bit of a baking obsession, let’s just say! I’m planning on testing and perfecting this one for the next few months, so stay tuned for more updates!
Before we get started, just make sure your bananas are ripe – they should be a deep, gorgeous yellow. If you’re making my banana bread cookies, you’ll want to use the same technique! It’s a game-changer.
So, let’s talk about this gluten-free banana cake. It’s not like a dense, heavy bread – this one is light, fluffy, and seriously satisfying. I’ve been tweaking it a bit, but it’s a total winner. I’ve been experimenting with different techniques and flavors, and I’m so excited to share it with you.
The Recipe – Let’s Get Baking!
Easy Recipe Gluten Free Banana Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
1 cup pureed bananas (about 2–3 very ripe bananas)
¼ cup oil (I’m using avocado today, but any neutral oil will work – I like the flavor of almond)
⅔ cup granulated sugar (half light brown, half white – I like a little bit of both!)
2 large eggs (room temperature – this makes a HUGE difference!)
½ cup non-dairy milk (almond milk is my go-to!)
2 teaspoons vanilla extract
2 cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 is my favorite – it’s a little bit more forgiving!)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray and line a 8×8 baking pan with parchment paper – it’s a lifesaver! Seriously, don’t skip this step.
- Add the bananas to your blender and puree until smooth. Measure out 1 cup worth in a measuring cup. Don’t over-blend – we want a nice, velvety texture.
- In a large bowl, combine the pureed bananas, oil, sugar, eggs, non-dairy milk, and vanilla extract. Beat with an electric mixer until everything is well combined.
- Add the dry ingredients, mixing just until combined. Don’t overmix – we want a light and airy batter.
- Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. (I like to check around the 16-minute mark – it’s a good starting point!)
- Let the cake cool in the pan for about 15 minutes before carefully peeling it off the parchment paper. And don’t be afraid to let it cool completely before frosting!
Notes
- Don’t overmix: Seriously, this is the most important tip! Overmixing will lead to a tough cake.
- Adjust sweetness: If you prefer a sweeter cake, add a little more sugar.
- Add chocolate chips: A sprinkle of chocolate chips is always a good idea!
- Spice it up: A pinch of cinnamon or nutmeg adds a lovely warmth.
Nutrition
- Serving Size: 8
- Calories: 320-380 kcal
- Sugar: 30-40g
- Sodium: 150-200mg
- Fat: 15-20g
- Saturated Fat: 3-5g
- Carbohydrates: 55-65g
- Protein: 6-8g
- Cholesterol: 0mg
Leave a Reply