Moist Gluten Free Banana Cake

Moist Gluten Free Banana Cake from The Baking Beauties

 

This Moist Gluten Free Banana Cake stays fresh for days on the counter. Although it doesn’t require a frosting to be enjoyed, it is tasty topped with sweetened whipped cream, or chocolate frosting.

 

Moist Gluten Free Banana Cake Recipe
Author: 
Serves: 15
 
Ingredients
  • 1 cup sorghum flour
  • ¾ cup gluten-free oat flour or millet flour
  • ½ cup brown rice flour
  • ¼ cup tapioca starch
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 large overripe bananas, mashed (about 2 cups total)
  • 2/3 cup sour cream
  • ½ cup chopped walnuts (omit for nut-free cake)
Instructions
  1. Preheat the oven to 350°F, and lightly grease one 9” x 13” pan. Set aside.
  2. In a large mixing bowl, whisk together the sorghum flour, oat flour, brown rice flour, tapioca starch, baking soda, baking powder, xanthan gum, espresso powder, ground cinnamon, and salt. Set aside.
  3. In a large mixing bowl, or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugar until light and fluffy.
  4. In another bowl, stir to combine the eggs, vanilla, mashed bananas, and sour cream.
  5. Pour the banana mixture into the butter/sugar mixture, and beat until well blended.
  6. With the mixer running on medium-low speed, add the dry ingredients to the wet ingredients. Stir to combine. Add the walnuts and stir again to incorporate them.
  7. Pour cake batter into prepared pan, leveling the top with a rubber spatula. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. The cake will also release from the edge of the pan, and the top may begin to crack slightly.
  8. Remove from oven and cool completely before serving.

Comments

  1. says

    can I make anything Gluten-free that does not call for sorghum, xantham gums or any starches because I can not find any in the country I am living in?

  2. Pam says

    This is one of the best cake recipes i have ever eaten! Our whole family of 6 is devouring this cake. It won’t last more than a day, I’m afraid. THANKYOU

  3. Pam says

    Could I make this same cake using pumpkin puree? I’d also love an apple cinnamon cake using this recipe..
    Do you have any suggestions for how to make those 2 cakes?

    • Jeanine says

      I haven’t tried making the cake either way, but I would think that using pumpkin puree in place of the banana, and adding some pumpkin spices would make a pretty good pumpkin cake.
      For the apple one, maybe 1 1/2 cups of apple sauce in place of the banana, and some cinnamon & nutmeg? I’m not sure, since those would both need some playing around with. They sure sound good though! :)

  4. Pam says

    I made the cake into applesauce cake and it is just as yummy as the banana! I followed your suggestion and replaced the banana with 1 1/2 cups unsweetened applesauce. I also added 2 tsp. apple pie spice. (I omitted the cinnamon called for in the banana recipe.) YUM!!!

  5. Martha says

    Best topping:
    1/4cup butter
    1/3 cup maple syrup
    simmer (low) on the stove till thickens 2-3min
    remove from heat and stir in a splash of burbon
    I like to sprinkle the chopped nuts on top of the cake and pour this over it.
    DELISH!!!

      • Martha says

        I had to make brunch for a group of friends new years day, with a few gluten free attendees this is what I did: I made the banana cake into a loaf pan, then cut it into slices and dipped it in french toast batter then fried it. Then had the maple syrup bourbon & pecan toping as the syrup with whip cream. BEST BRUCH EVER! No one guessed it was gluten free but everyone enjoyed it :) Thanks so much for the recipe!!

  6. Martha says

    I just made this but I subbed in oats for the oat flower, it came out so moist and dense and delicious! For my picky kid this is perfect for breakfast or a before bed snack! I halved the sugar and it still turned out great.

  7. Jackie says

    I made this last night and it was wonderful. I decided to try 2 – 9 inch rounds, reminiscent of what my mother might have chosen. For her birthday she always baked banana cake from the Joy of Cooking and frosted it. The rounds turned out great. I cooked for 25 minutes – you may want to check at 20. I’m not sure if this cake needs icing though. It’s delicious on its own. Thanks for the great recipe!

    • says

      Oh, a layered banana cake would be awesome! Mmm… just a little cream cheese frosting between the layers and on top would be perfect! So glad that you liked it, Jackie!

  8. Paula H. says

    Jeanine,
    I made this banana cake today. It is fabulous! It is the first gluten free cake I have made that is not too packy and dense – but it is still perfectly moist. I used black walnuts in place of walnuts. Thank you for your effort and time in experimenting with GF recipes for us :) Paula

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