This snack cake leans hard into ripe, mashed bananas for natural sweetness and a moist, tender crumb, with a warm hit of cinnamon running through every bite. The batter comes together in one bowl, curdled-looking bananas and all, then bakes up into a soft, springy layer that's easy to slice into neat squares. A simple powdered sugar frosting gets whipped until smooth and spreadable, then swept over the cooled cake in a thick, glossy layer that sets up just enough to hold its shape when sliced. It's a low-fuss dessert that yields twelve generous pieces, perfect for a potluck or an afternoon coffee break. Between the banana-forward crumb and the sweet, vanilla-scented frosting, this one is a genuinely solid pick for a gluten free dessert table.
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with dairy free butter or a light coating of oil.
In a large mixing bowl, beat the softened dairy free butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
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