Gluten Free Dairy Free Banana Cake
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This gluten free dairy free banana cake recipe is so moist and tender, with a big kick of banana flavor. It's perfect on its own, but we made it even better with a rich, creamy peanut butter cream cheese frosting to gild the lily. AND the entire thing is completely free of gluten and dairy.
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 652 kcal
Peanut Butter Cream Cheese Frosting Banana Cake Preheat the oven to 300 degrees and lightly coat a 9x13 pan with coconut oil. Then, add parchment paper to the bottom of the pan for easy removal.
Whisk the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl and set it aside.
In a large mixing bowl, beat the eggs, olive oil, sour cream, and sugar with the whisk attachment for 30 seconds on medium speed.
Add the mashed bananas and vanilla and beat for another minute.
Mix the dry ingredients into the wet ingredients ⅓ at a time until the batter is just combined.
Pour the batter into the prepared pan and bake for 35 to 42 minutes until a toothpick inserted into the center comes out clean.
Cool the cake for 30 to 45 minutes. Then, invert it onto a wire rack to cool completely.
Peanut Butter Cream Cheese Frosting Beat the butter and cream cheese for 3 minutes in a large mixing bowl until creamy.
Scrape down the bowl. Then, add the peanut butter and vanilla and mix again on medium-low for 90 seconds.
Scrape down the bowl again. Then, mix in the powdered sugar, 1 cup at a time, until the frosting is rich and creamy.
Frost your fully cooled cake, slice, and enjoy!
Storage
Store at room temperature in a cool spot for up to 3 days in an airtight container.
Refrigerate for up to a week in an airtight container.
Wrap individual slices in plastic wrap and freeze for up to a month.
Bring to room temperature before serving.
Tips
If you're using a dark pan, reduce the heat by 10°F and start checking your cake for doneness about 5 minutes earlier.
Bring your cold ingredients to room temperature for easier mixing, emulsification, and the best texture.
Mix your cake batter until the ingredients are just combined, meaning the dry ingredients are just moistened. Overmixing leads to a tough, dense cake.
We find it best to mix the dry ingredients into the wet by thirds. This limits the amount of mixing necessary and helps promote a tender cake.
Be sure to scrape down the sides of your bowl while mixing the frosting to ensure all the ingredients are fully combined.
For the creamiest frosting, sift your powdered sugar before adding it.
Your cake must be completely cooled before frosting it. Otherwise, the warmth from the cake will cause the frosting to thin and slide off the cake.
Calories: 652 kcal Carbohydrates: 105 g Protein: 10 g Fat: 25 g Saturated Fat: 9 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 7 g Trans Fat: 0.3 g Cholesterol: 62 mg Sodium: 749 mg Potassium: 168 mg Fiber: 6 g Sugar: 71 g Vitamin A: 355 IU Vitamin C: 2 mg Calcium: 70 mg Iron: 2 mg