Gluten Free Banana Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

Ripe, mashed bananas bring natural sweetness and moisture to this snack cake, while a quick flax-and-water gel keeps the batter binding together beautifully with no eggs required. A touch of cinnamon and vanilla warms up the crumb, and sour cream folded into the batter keeps every square soft and tender for days. Once baked into an even, golden layer, the cake gets topped with a fluffy, sweet frosting that's beaten until light and spreadable, then swept over the top in thick, even swoops. It slices into 12 generous squares, perfect for potlucks, lunchboxes, or an afternoon coffee break. This one's an easy, crowd-pleasing pick to keep in a gluten free baking rotation.

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Ingredients

12 servings

For the flax egg

For the cake

3 medium very ripe bananas (about 1 ½ cups mashed)
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ cup milk

For the frosting

½ cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp milk
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.

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