This Gluten Free Banana Cake is a sweet yet mild banana cake that’s loaded with mini chocolate chips, surrounded by a brown sugar frosting and chocolate ganache. If that wasn’t enough, it’s topped with banana slices drizzled with more ganache and more mini chocolate chips. Oh did I mention it’s also nut free, egg free and can easily be dairy free (vegan)?! This cake is a must try!
If you love Banana Bread, This Gluten Free Banana Cake is for you! The flavors of the chocolate with the brown sugar and banana all blend beautifully together. To save time, no mixer is need to make the batter and the frosting can be made the night before! If you love banana desserts as much as my daughter, you have to try this cake!
For more banana recipes, try my Gluten Free Banana Muffins, my Gluten Free Chocolate Chip Banana Bread, Gluten Free Banana Scones and Double Chocolate Banana Bread.
Reasons To Love This Gluten-Free Banana Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is super soft and delicious thanks to the moisture from the bananas.
- Loaded with Chocolate- This gf banana cake is filled and topped with chocolate ganache and mini chocolate chips!
- Cinnamon and Brown Sugar- The frosting is a cinnamon brown sugar buttercream and the banana cake has cinnamon in the batter as well!
- Easy to Make the Batter- The batter mixes up in just one large bowl with a whisk!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
- White Vinegar- It will be mixed with the milk to create a homemade buttermilk.
- Sugars- You need both granulated and light brown. The light brown will be mixed into the buttercream frosting. We use granulated in the cake to keep it light and less dense.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Bananas- Use 3 medium ripe bananas. If you only have 1 ripe banana on hand, check out my Banana Bread Cookies.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frostings. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Heavy Cream- If you want to make the ganache vegan, make sure to use a gluten free vegan heavy cream.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Banana Cake
- Only use a vegan heavy cream or use my vegan ganache recipe below.
- Use a gluten free flour that’s free from dairy.
- Buy vegan sugar.
- Only use a non-dairy milk of choice.
- Make sure to use vegan baking sticks instead of butter in the frosting recipe.
- Use allergy-friendly chocolate chips.
Make this Recipe with All Purpose Flour
- Use 2 ½ cups packed AP flour (420 grams).
- Only use ¼ cup of milk.
- Use only ¼ tablespoon white vinegar.
For Vegan Ganache without Vegan Heavy Cream
- Place 3 cups of vegan chocolate chips and 1.5 cups of vegan baking sticks in a heat safe bowl.
- Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
- Let the ganache sit on the counter until it has cooled a bit, whisking every now and then. Then refrigerate until spreadable.
- If it gets too hard when ready to use, microwave again in 5 second increments until you get the spreadable texture.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Banana Cake
Here are the step by step instructions to make this gf banana cake recipe!
Step 1: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Cover with plastic and let sit one minute. Then remove plastic and whisk until smooth.
Let the ganache sit on the counter until it has cooled a bit, whisking every now and then. Then refrigerate about 30-40 minutes (while baking the cake) until spreadable.
Step 2: Make The Homemade Buttermilk
Measure out the milk and stir in the white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 3: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
Step 4: Make The Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Mash and Whisk the Bananas
In a medium bowl, use the back of a fork to mash all the bananas really well. Once mashed, give them a good whisk. You want them to be liquidy.
Step 6: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest.
Step 7: Whisk the Wet Ingredients, Cinnamon and Sugar
Into the melted butter, whisk in the mashed bananas, the cornstarch water, the homemade buttermilk, the vegetable oil, the pure vanilla extract and cinnamon and mix until well combined.
Then whisk in the granulated sugar until combined again.
Step 8: Add Wet Ingredients into the Dry
Using a whisk, stir in the gluten free flour mixture a little at a time until just combined. If it gets too thick, switch to a spatula.
Using the spatula, gently fold in the mini chocolate chips until just combined.
Step 9: Scoop the Batter and Bake
Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cakes in the center rack at 350 degrees Fahrenheit for 45 minutes until slightly springy when carefully touched.
Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.
Step 10: Make the Brown Sugar Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter, light brown sugar and cinnamon until smooth and creamy. About 2-3 min.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 11: Frost One Layer, Pipe the Ring of Frosting and Add Ganache
Separate the frosting into 5 equal sections.
Place one layer of cake on the cake stand. Take ⅕ of the brown sugar buttercream and frost the top.
Place another ⅕ of the frosting in a piping bag. Then pipe a ring around the outside edge of the cake. This is to prevent the ganache from oozing out.
Spoon 3-4 tablespoons of the thick ganache into the middle of the ring of frosting.
Place another layer of cake on top and repeat. Do this process 3 times.
Step 12: Add the Top Layer and Frost the Outside of the Cake
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined.
Pop the entire cake in the fridge uncovered for 15-20 minutes.
Step 13: Decorate
Microwave the remaining ganache in 5 second increments until it is very melted and pourable. Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
If desired, cut about 3-4 bananas into slices and place them in a mound in the top center of the cake while the ganache is still wet.
Drizzle some extra ganache on top of the banana slices and sprinkle a handful of the mini chocolate chips on top of the bananas.
Expert Baking Tips
- Make The Ganache First- The ganache needs to set in the fridge for about 30-45 minutes in order to use it inside the cake. Make the ganache before you begin making the cake so it can chill while the cake is baking.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Mashing the Bananas- In a medium bowl, use the back of a fork or a potato masher to mash all the bananas really well. Once they’re mashed, give them a good whisk. You want them to be liquidy.
- Make the Homemade Buttermilk- Measure out ½ cup of milk of choice. Add in one ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife.
- Use Room Temperature Butter- Do not use softened or melted butter in the frosting, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
- Make the Frostings the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the decorating like the ganache drip and piping of the extra buttercream in the morning.
If making the cake the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
To make the ring to hold the ganache in place in the center of the cake, place the frosting in a zip top bag. Then snip one of the corners off.
Yes! You can make this cinnamon frosting the night before.
Store it in a bowl covered with plastic wrap in the fridge. When ready to use, bring the frosting to room temperature and rewhip to regain that creaminess.
Storing: Once the banana cake is cut into, it’s best to cut the entire cake into slices, remove the bananas on the top and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft
Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil (without the bananas on top) and place in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
More Layer Cake Recipes You'll Love
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📖 Recipe
Gluten Free Banana Cake
Ingredients
For the Chocolate Ganache
- 12 oz semi sweet chocolate chips
- 1 ¼ cups heavy cream
For the Banana Cake
- ½ cup milk
- ½ tablespoon white vinegar
- 2.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons of water
- 3 ripe bananas , mashed
- 6 tablespoons unsalted butter or vegan baking stick, melted
- ½ cup vegetable oil
- 1 tablespoon pure vanilla extract (yes tablespoon)
- 1 teaspoon cinnamon
- 1.5 cups granulated sugar
- 1 cup mini chocolate chips
For the Brown Sugar Frosting
- 1 cup unsalted butter or vegan baking sticks, room temperature
- ¾ cup light brown sugar , packed
- 1 teaspoon ground cinnamon
- 6 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ cup plus 2 tablespoons water
For the Top Decoration (If Desired):
- 3-4 bananas , sliced
- extra ganache for drizzling
- ¼ cup mini chocolate chips for sprinkling
Instructions
Make The Chocolate Ganache
- Place the 12 ounces chocolate chips in a heat safe bowl. Set aside.
- Pour the 1 ¼ cups heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
- Cover with plastic and let sit one minute. Then remove plastic and whisk until smooth.
- Let ganache sit on the counter for 15 min, whisking every 5 min. Then transfer the bowl of ganache to the fridge and whisk every 5 min for about 35-45 min until it has a nice thick consistency.
For The Banana Cake
- Preheat the oven to 350 degrees Fahrenheit and grease two 8 inch cake pans with vegetable oil, line with parchment paper and lightly grease again. Set aside.
- Measure out the ½ cup milk and stir in the ½ tablespoon white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
- In a large bowl, whisk together the 2.5 cups multipurpose gluten free flour, 1.5 teaspoons baking powder, ½ teaspoon baking soda and 1 teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch and 6 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In a medium bowl, use the back of a fork to mash 3 bananas really well. Once mashed, give them a good whisk. You want them to be liquidy.
- Place the 6 tablespoons unsalted butter in a large heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until halfway melted.
- Into the melted butter, whisk in the mashed bananas, the cornstarch water, the homemade buttermilk, the ½ cup vegetable oil, the 1 tablespoon pure vanilla extract and 1 teaspoon ground cinnamon and mix until well combined.
- Then whisk in the 1.5 cups granulated sugar until combined again.
- Using a whisk, stir in the gluten free flour mixture a little at a time until just combined. If it gets too thick, switch to a spatula.
- Using the spatula, gently fold in the 1 cup mini chocolate chips until just combined.
- Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
- Bake the cakes in the center rack at 350 degrees Fahrenheit for 45 minutes until slightly springy when carefully touched.
- Remove cakes from oven and let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
- Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
Make The Brown Sugar Frosting
- While the cakes are baking, make the frosting.In a large bowl of an electric mixer or using a hand held mixer, beat together the 1 cup unsalted butter, ¾ cup light brown sugar and 1 teaspoon ground cinnamon until smooth and creamy. About 2-3 minutes.
- With the mixer on very low speed, slowly add in the 6 cups confectioners' sugar and 1 teaspoon pure vanilla extract; beat until combined.Slowly beat in the 6 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.
Assemble The Cake
- Divide frosting into 5 equal servings.
- Place one layer of cake on the cake stand. Take ⅕ of the brown sugar buttercream and frost the top.
- Place another ⅕ of the frosting in a piping bag. Then pipe a ring around the outside edge of the cake. This is to prevent the ganache from oozing out.
- Spoon 3-4 tablespoons of the thick ganache into the middle of the ring of frosting.Place another layer of cake on top and repeat. Do this process 3 times.
- Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.You should only use a fifth of the frosting on the top and sides combined.Pop the entire cake in the fridge uncovered for 15-20 minutes.
- After 15-20 min, microwave the remaining ganache in 5 second increments until it is very melted and pourable. Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
- Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
- If desired, cut about 3-4 bananas into slices and place them in a mound in the top center of the cake while the ganache is still wet.Drizzle some extra ganache on top of the banana slices and sprinkle a handful of the mini chocolate chips on top of the bananas.
Video
Notes
Nutrition
Alicia says
This cake recipe inspired Chunky Monkey Cupcakes that was oh so good!!
Lee says
Oh goodness they sound wonderful!
Albertprina says
It is simply matchless 🙂
Lee says
Thank you!
Heather says
How would I go about making this with regular flour? lo e the egg free for my allergy babe!
Lee says
Hi Heather! Sadly I can't test it due to celiac disease but for this recipe you would follow the same steps except make sure to use packed cups of flour (420 grams) because the gf flour I use is much thicker than AP flour. Hope this helps!
John says
What a great looking banana cake! So much chocolate! Not like that’s a bad thing!
Lee says
Haha thanks so much!!