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Cake sitting on a round brown plate, with a couple of slices removed.

Gluten-Free Banana Cake

This delicious, moist Gluten-Free Banana Cake is the perfect way to use those over-ripe bananas. Whilst the cake itself is sufficiently delicious to serve with just a dusting of powdered sugar, I have enriched and embellished it with a luscious cream cheese frosting. This traditional cake is certain to become a family favourite.
Course Afternoon Tea, Dessert, Morning Tea
Cuisine International
Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings 8 people
Calories 346kcal
Author Alexandra


For the Cake:

  • ½ cup (125 g) butter - at room temperature
  • cup (160 g) caster/superfine sugar
  • 2 large eggs - at room temperature
  • 1 cup mashed banana - approximately 3 medium bananas See Note 1
  • 1 teaspoon vanilla extract See Note 2
  • 1 ¼ cups (190 g) gluten-free self-raising flour See Notes 3 and 4
  • ½ teaspoon bicarbonate of soda/baking soda - NOT powder
  • 2 tablespoon milk See Note 5

For the Frosting:

  • 5 tablespoon (100 g) cream cheese - at room temperature See Notes 5 and 6
  • ½ teaspoon vanilla extract
  • 1 cup (150 g) icing/powdered sugar See Note 7


For the Cake:

  • Ensure that you have all your ingredients measured and ready to use.
  • Preheat your oven to 180 Degrees C (355F).
  • Cut some non-stick baking paper to line the base of a 20 cm (8 inch) springform tin and grease the sides.
  • Combine the flour and baking soda, sift them together and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using hand-held electric beaters, combine the room temperature butter and caster sugar.
  • On medium speed, beat for about 3 minutes until the mixture is a pale, creamy colour.
    Scrape down the sides of the bowl as necessary to ensure the mixture is well amalgamated.
  • Add the eggs, one at a time, beating well after each addition, and scrape down the sides of the bowl occasionally. Add the mashed bananas and vanilla extract and combine. The mixture may appear to curdle at this point, but it will come together.
  • With the mixer on the lowest speed, add half the sifted flour mixture alternately with half the milk until only just combined. Do not overbeat. Remove the bowl, use a silicone spatula to combine any remaining flour.
  • Turn the mixture into the prepared baking tin, and place into the preheated oven. Cook for 35-40 minutes or until a fine skewer inserted into the centre of the cake comes out clean.
  • Place the tin onto a metal cooling rack. After about 10 minutes, remove the side of the tin. Allow the cake to cool completely. Transfer to a serving plate and then top with the frosting.

For the Frosting:

  • Place the softened cream cheese and vanilla in a small bowl and, using handheld electric beaters or a wooden spoon, mix well together until smooth.
  • Sift the icing sugar to remove any lumps. Add to the cream cheese and mix until it forms a smooth, creamy frosting. Spread the frosting over the cake.
  • Enjoy immediately, or if making in advance, store the cake in an airtight container.
    If serving the following day, store the cake well covered in the fridge.


  1. To obtain the best flavour, use very ripe bananas, ideally at the stage when their skin is slightly blackened. The darker the skin of the banana, the sweeter, more intense the flavour.
  2. For the best flavour, use good quality vanilla extracted from vanilla beans, not one synthetically flavoured.
  3. I have used a commercial self-raising flour, made from a blend of naturally occurring gluten-free flours. However, you can substitute regular self-raising flour if you don’t need the cake to be gluten-free. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
  4. We have provided both volume and weight measurements, but when it comes to baking, weighing your ingredients is more accurate.
  5. The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
  6. Use cream cheese found in a block in supermarkets, not the spreadable kind.
  7. I have used pure icing sugar. If you use icing sugar mixture, be sure that it is gluten-free.
  8. Please note, the nutritional information is based on eight serves. The nutritional information is an estimate only.


Calories: 346kcal | Carbohydrates: 53g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 269mg | Potassium: 159mg | Fiber: 3g | Sugar: 36g | Calcium: 68mg | Iron: 1mg