This GLUTEN FREE Banana Cake Recipe is a gorgeous one bowl cake. This cake is quick and easy to make as your food processor does all the hard work!
According to my husband, this Gluten Free Banana Cake "is the shiz!"
When he said it several times, in between mouthfuls of cake, and then promptly put aside his empty plate informing me not to put it in the dishwasher because he was keeping it out to have more cake later, I knew he really liked it.
Then when he had his second piece later and asked me when I was making this cake again, as he made it clear this cake wouldn't last long, I knew he really, really liked this banana cake. In fact, we both liked it so much I have another one in the oven now 🙂
In fact, we both liked it so much I have another one in the oven now 🙂
It's good. Really good. What's more, if you are on a gluten free diet this banana cake is a cake you can eat!
Really good. What's more, if you are on a gluten free diet this banana cake is a cake you can eat!
What's more, if you are on a gluten free diet this banana cake is a cake you can eat!
So what makes this recipe great?
- It is a fantastic way to use up an excess of bananas or overripe bananas.
- It's easy!
- You only need one bowl!
- Your food processor does all the work.
- And it smells amazing while it is baking.
The finishing touch is a creamy cinnamon cream cheese frosting topped with salted honey roasted pecans.
So if you have some overripe bananas sitting on your kitchen bench make this easy banana cake today!
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📖 Recipe
Ingredients
- 3 large overripe bananas
- 5 large eggs
- 1 teaspoon heaped baking powder
- ½ teaspoon bicarbonate of soda
- 175 g Almond Meal/Flour, 6 ¼ ounces
- 75 g Hazelnut Meal/Flour, 2 ½ ounces
- 220 g caster sugar, ½ pound
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
SALTED HONEY ROASTED PECANS:
- ½ cup pecans
- 1 tablespoon honey
- ¼ teaspoon sea salt
- 1 teaspoon boiling water
CINNAMON CREAM CHEESE FROSTING:
- 250 g cream cheese, at room temperature, ½ pound
- 50 g butter, at room temperature, 1 ¾ ounces
- 100 g icing sugar, sifted, 3.5 ounces, powdered
- 1 teaspoon ground cinnamon
Instructions
- Grease a 20cm/7 inch springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
- Place the bananas in a food processor and process until smooth. Add the remaining cake ingredients and process to combine. Pour the batter into the springform pan and bake for 40 minutes to 1 hour. Check the cake after 30 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through. Remove from the oven and let the cake cool completely in the tin before removing.
- While the cake is cooling keep the oven on at 180 celsius (350 fahrenheit) and make the honey roasted pecans. Combine the pecans, honey, sea salt and boiling water in a bowl and mix to combine. Place on a tray lined with baking paper and bake for 15 minutes, stirring about half way through to make sure they are evenly cooked. Remove the tray from the oven and set aside to cool.
- To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and cinnamon and beat for another 5 minutes, or until pale and fluffy.
- Spread the frosting over the cooled cake and top with chopped roasted pecans.
Christine says
Tried this cake recipe just now and it was amazing!!! No one would have guessed there was no flour, and no oil!!It was dense, moist, and very easy to prepare! Also I'd like to thank Jennifer for answering my questions via email. (your answer literally came in just 5 mins after I posted my question. Awesome!!)XOXO
Melanie Wenger says
I was a bit concerned when the mixture was a little more liquid than I'm used to, but what a gorgeous cake. Even my step son who is not a fan of Banana cake liked this one. I smeared the top with coconut butter instead of the icing. Also substituted hazelnut meal with some cornmeal flour.
Jennifer says
I'm so glad you enjoyed it Melanie 🙂 Thank you for taking time to leave feedback.
Susan says
Hello Jennifer,I baked this cake yesterday, with half the sugar indicated. The end result was nice enough, to taste, if it was for family purposes, but the texture was not particularly good, with the top and sides tending to fall away. I couldn't use it for guests without covering with the sweet icing and nuts but even them the cutting and eating texture is disappointing. Do you think the exact sugar is necessary to achieve a better result? Gluten-free choc almond meal cakes work out with a more dense texture. If I try again with all those expensive ingredients, I will mash the banana only, not mixing them to liquid state. May I ask, is butter or oil for the recipe ingredients missing?
Jennifer says
Hi Susan,Sorry to hear that halving the sugar in the recipe the cake didn't work out the way you had hoped. I've had lots of emails from people who have successfully made this cake with the full amount of sugar stated, who say that this is their favourite cake, so I suspect your suspicion is correct that reducing the sugar is to blame. By halving the sugar it does have an effect on the end result. You can learn a little more about the role of sugar in baking here. The sugar seems to help the cake caramelise on the edge providing stability. You could perhaps try reducing the sugar by maybe 1/4 or 1/3 but I can't say how that would affect the end result not having tried it.In answer to your other question, no, there is no oil or butter in the recipe. The natural fats in the almond meal along with the eggs provide enough fat for the cake.I hope that helps.
Katie says
This looks like a wonderful recipe to try for my son's first birthday party coming up! Is there another type of flour I can sub for the hazelnut flour? I don't think they sell that in stores where I live. I can order it off of Amazon if need be, but would like to avoid the hassle if possible 🙂
Jennifer says
Hi Katie, 😀 you can just replace the hazelnut flour with almond flour and it will be fine. Happy birthday to your son. I hope he loves the cake.
Amanda says
This cake is amazing... Absolutely 'the shiz'! Thank you... I think I will cut the sugar next time just because we eat very little sugar here, but delicious as written!
Jennifer Schmidt says
Thanks Amanda! I'm so glad you enjoyed it 😀
Jo says
Loved this although I halved the sugar and replaced with coconut Palm sugar and the cake is fat free so you can justify the frosting. Best texture of any Paleo cake I've made yet I think that maybe because coconut flour is not used. Many thanks
Jennifer Schmidt says
I'm so glad you enjoyed it Jo. 🙂 If you liked this cake then you might also enjoy my carrot cake too. You'll find the recipe here
Sally says
The best ever banana cake which took 10 minutes to make in the Thermomix. Gluten free so perfect for family and friends on Easter Sunday who cannot have Wheat. The cream cheese icing with roasted pecans on top are delicious.
Jennifer Schmidt says
Thank you so much for taking the time to comment Sally! I'm so glad you enjoyed it. It is definitely one of my favourites. Have a wonderful Easter! 😀
zonderzooi says
This one looks even better. The cream on top of it looks so delicious.
Sophie says
Hi I was wondering if you could replace the sugar for honey?
Nicole @ Delicious Everyday says
To be honest, I haven't tried making this cake with honey in place of sugar, so I can't comment on whether it would work. If you decide to try it here are a couple of tips. 1. When replacing the sugar with honey reduce the amount by 1/4 as honey is sweeter than sugar. 2. Honey burns at a lower temperature than sugar so you will need to reduce the temperature. Try reducing it by 10 degrees celsius or 50 fahrenheit. 3. Because honey is a liquid normally you would reduce the amount of liquid in the cake to compensate, however, in this recipe, the only liquid is eggs. I'd try adding an additional 1/4 cup of almond meal to allow of the extra liquid. I can't say whether this will all work, as I haven't tried this myself, but if you do decide to give it a go I'd love to know how it turns out 🙂
Sophie says
Thanks for the tips, I'll let you know if it work out!
Sophie says
Hi Jennifer, I used the tips you suggested and it worked great. I would probably decreases the honey to half a cup next time though as it was plenty sweet enough. Thanks for a great recipie!
Nicole @ Delicious Everyday says
Thanks for the feedback Sophie. I'm so glad those tips helped and that you enjoyed the cake. 🙂