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A square gluten-free banana cake on a wire rack being sliced for serving.
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Gluten-Free Banana Cake

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 350kcal

Ingredients

  • 2 cups gluten -free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs , room temperature
  • 1 1/2 cups mashed overripe bananas (approx. 3-4 large)
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan with non-stick spray or parchment paper.
  • In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and ground cinnamon until well combined.
  • In a large mixing bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy.
  • Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • Fold in the mashed bananas and sour cream until the wet mixture is homogenous.
  • Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined and no flour streaks remain.
  • Spread the batter evenly into the prepared pan and smooth the surface with an offset spatula.
  • Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake emerges clean.
  • Transfer the pan to a wire rack and allow the cake to cool completely within the pan to set its structure before slicing or frosting.