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!
Did you make this recipe?
I'd love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page.
And don't forget to follow Oh My Veggies on Pinterest, Facebook and Instagram for all of the latest news and competitions.
Want more delicious recipes?
Subscribe to the Delicious Everyday weekly newsletter. It's FREE! As a subscriber bonus, I'll also send you my guide to pantry essentials for delicious everyday meals.
📖 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:
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.
Rosa says
That cake looks moist and dangerously delicious!Cheers,Rosa
Lizzy (Good Things) says
Sounds delicious, Jennifer, I adore a good carrot cake, especially with frosting!
Jennifer says
Hi Lizzy, sorry if you got the impression this is a carrot cake, because it's actually a banana cake.
Lizzy (Good Things) says
Gah, sorry, I meant banana... I love them both!
The Life of Clare says
I love carrot cake and it always feels like you're eating something that's good for you even if it's a little naughty.
Ashley - Baker by Nature says
The husbands approval is always a good sign! This cake looks sensational!!!
jas says
oh dear, I have a bunch of black bananas in my fruit bowl and now I'm just going to HAVE to make this, it sound deeelicious!
Laura (Tutti Dolci) says
Beautiful cake, I love the cinnamon cream cheese frosting!
JJ @ 84thand3rd says
What a great endorsement by Troy - so funny! Looks like a great cake and so simple too!
suzanne Perazzini says
I love the idea of this flour-free cake, and banana cakes are the best. But I am trying to cut way back on my added sugar intake and was wondering if pureed dates could take the place of the sugar or is the sugar necessary for the chemical balance?
Jennifer says
You could give it a try, I'm not sure how it would go though. It might be better to try adapting this one which uses honey (you could use agave as well) and replacing the orange with banana https://www.deliciouseveryday.com/2012/08/12/flourless-blood-orange-cake/. 😀
suzanne Perazzini says
I am not adverse to honey and that could be a good compromise. I think I would keep the banana and substitute it for the orange. Thanks for your help.
Maureen | Orgasmic Chef says
I've been invited to a dinner party and I was asked to bring dessert. Two of the other guests must remain gluten free so this cake is perfect! I love the cinnamon icing.
Jennifer says
Thanks Maureen 😀 I love the cinnamon frosting too. It really takes the cake up a notch...as do the pecans. They are addictive! 😀
Gail says
Hi JenniferLooks great but do you think this cake could be made with different fruit?Thank you.Gail
Jennifer says
Hi Gail,You could probably make it with raspberries or stewed apples. Keep the fruit quantity to around 300g and it should work ok. You may need to play with the sugar quantity though depending on how sweet the fruit is. I hope that helps 🙂
Mel says
I LOVE banana cake and that looks so amazing. May have to let those bananas get a little bit too over-ripe so I can make it.
thelittleloaf says
I could eat handfuls of those salty honey roast peanuts alone... But I wouldn't because I'd want to save room for this incredible cake! Looks absolutely wonderful Jennifer.
Jennifer says
hehe I did eat handfuls of these nuts 😀 We also had some on a salad for dinner, and they were fantastic. I'll definitely be making more 😀
Christine @ Cooking Crusade says
Mmm I just love baking with bananas.. I've taken to buying bananas weekly now so I always have a constant supply, heheh. I haven't tried baking with nut meals before but really would love to give it a try!
Jennifer says
I'm sure you will love cakes with nut meals, they are so moist and delicious. If you try this let me know 😀
Marina@Picnic at Marina says
I have a few friends, who can't have gluten, and I am definitely making this for them! Thanks for the recipe! 🙂
Kathryn says
This sounds like such a delicious cake; I love using nuts rather than flour because it gives such a great texture and depth of flavour. This cake looks so wonderful!
Claire @ Claire K Creations says
Oh Jen I can practically taste this jumping off the screen. We're headed over to Perth this weekend to visit friends and I need a hostess gift to take. Do you think banana cake would be suitable?
Ethel says
I'm new to reading your blog-love the photos, your writing and of course the recipes!I'm a type two diabetic and would appreciate knowing (if you have it) the carbohydrate count for a piece of this delicious sounding recipe.Thanks!Ethel
Jennifer says
Hi Ethel, thanks so much for your comment and kind words. They really made me smile 🙂 As for your question, I just went over to http://www.myfitnesspal.com/recipe/calculator and entered in the ingredients for the recipe, and the serving size (12 pieces) and it came out to 32g of carbs per slice with the frosting, but without the nuts. I hope that helps :DIf you are looking for a sugar free gluten free cake you might want to check out this recipe https://www.deliciouseveryday.com/2012/08/12/flourless-blood-orange-cake/ and https://www.deliciouseveryday.com/2012/04/24/banana-anzac-muffins-sugar-free/
Ethel says
Thanks so much, Jennifer. That helps alot!
Danijela says
This cake wouldn't last very long in our house neither. It really looks good. I am not on a diet, but I like this gluten free bonus. This is beautiful recipe Jennifer, as always 🙂
Sneh | Cook Republic says
You can never go wrong with a banana cake. Love em all!
Roxana | Roxana's Home Baking says
I love banana desserts and your cake looks so moist. And the cream cheese frosting, even more delicious.
Olivia says
Compliments to you Jennifer, this cake is the "Shiz" - i wholeheartedly agree!! Made it for my family (6year old son celiac) and we all loved it!! Thankyou for such a beautiful cake and for all the extra kilo's I'll be putting on baking it all the time :). Olivia
Jennifer says
Hi Olivia, I'm so glad you enjoyed the cake, and that it's a cake your whole family can enjoy. 🙂 It's a definite favourite in our house. It also makes wonderful cupcakes too! I hope you have a wonderful Christmas and New Year. 😀
Janet says
Hello JenniferI had lots of black bananas and was looking for a gluten free cake recipe to try. With my 19 month old granddaughter to help, we made this one and she has given it her seal of approval, dipping her hands in the mix to help fill the patty pans but somehow finding the way to her mouth instead. We made cupcakes and a cake (double quantity) and love the recipe. It is delicious!Thanks
Anastasia says
I stumbled across your website looking for gluten free banana cake recipes, so glad I did, I've bookmarked your website as it will be one of my favourites, at this stage I have seen a few recipes that I would like to try. Your recipes seem to be special not the norm.I made this gluten free banana cake with cinnamon frosting, I did not make the salted honey pecans this time. I just placed roasted hazelnuts on top.I used more bananas, maybe all up I used four and a half, I had to cut brown bits off.The recipe was easy to make I mixed it all by hand, used the electric chopper to mill my nuts.The cake was delicious and will be making it always. It was moist not sure if the extra bananas helped but I was really pleased with the results. I know many recipes that use the nuts as a flour base but I didn't know how to change the recipe to make a banana cake, I guess I really didn't think hard about it. Thank you for a lovely website and all the delicious recipes within... I'm you new fan.AnastasiaMelbourne
Nicolette says
Love this cake! We make it every week just about. Have tried it with stewed fruit instead of bananas and worked well too. Usually skip the iceing and sprinkle with flaked almonds or shredded coconut instead. Freezes well this way. Thank you
john says
I added candied maple bacon bits to the top......it was INSANE
Jennifer says
So glad you enjoyed it John! 😀