• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lane & Grey Fare
  • Home
  • Gluten Free Recipes
  • Subscribe
  • Our Story
menu icon
go to homepage
  • Summer Recipes
  • Gluten Free Recipes
  • Our Story
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Summer Recipes
    • Gluten Free Recipes
    • Our Story
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Gluten Free Dessert Recipes

    Gluten Free Banana Cake

    Published: Aug 16, 2021 · Modified: Aug 19, 2022 by Lee · This post may contain affiliate links · 8 Comments .

    Jump to Recipe Jump to Video

    Introducing the Gluten Free Banana Cake!!! This semi naked 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 easily vegan?! This cake is a must try!

    A cake topped with chocolate ganache and bananas.

    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.

    For more banana recipes, try my Gluten Free Banana Chocolate Chip Bread, Gluten Free Banana Scones and Double Chocolate Banana Bread.

    Jump to:
    • Reasons To Love This Cake
    • Ingredient Notes
    • Substitutions and Variations
    • Step by Step Instructions with Pictures
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing
    • Other Cake Recipes You'll Love
    • 📖 Recipe
    • Gluten Free Banana Cake
    Taking out a slice of layered cake from the whole.

    Reasons To Love This 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.
    • Chocolate- It is filled and topped with chocolate ganache and mini chocolate chips!

     

    Missing slices reveal the four alternating layers of the cake, frosting and chocolate ganache.

    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 one because it’s nut safe but it does contain dairy. 
    • Sugars- You need both granulated and light brown. The light brown will be mixed into the buttercream frosting.
    • Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
    • Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • White Vinegar- This will be use to create a homemade buttermilk.
    • Bananas- Use 3 medium ripe bananas. If you only have 1 ripe banana on hand, check out my Banana Bread Cookies.
    • Chocolate Chips- Make sure to use gluten free, nut free and vegan to keep the cake allergy friendly.
    • Chocolate Ganache- To make the ganache vegan, use the ganache recipe from Cookies & Cream Cake.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How To Make this Vegan 

    • Use a gluten free flour that’s free from dairy.
    • Only use a non dairy milk of choice.
    • Make sure to use vegan baking sticks instead of butter.
    • Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
    • Use a vegan heavy cream or if nuts aren’t an issue, I have used almond breeze almond milk (prior to my nut allergic son being born) and it worked beautifully. OR you can use the ganache recipe from my Cookies & Cream Cake, which is vegan.

    This recipe has not been tested with 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!

    A slice of Gluten Free Banana Cake sits in front of the whole.

    Step by Step Instructions with Pictures

    Here are the steps to make this cake! 

    Make The Ganache

    Step 1: Place Chocolate Chips in a Heat Safe Bowl

    Set them aside.

    Step 2: Heat the Heavy Cream

    Set the heavy cream in a saucepan over medium heat, whisking constantly.

    When it simmers around the edges immediately pour over the chocolate chips.

    Step 3: Let it Sit

    Do not whisk the heavy cream and chips yet!

    Let it sit for one minute and then whisk until combined and smooth. 

    Step 4: Cool The Ganache

    First let it sit on the counter until it has cooled a bit, whisking every 5 min.

    Then refrigerate. Continue whisking every 5 min while in the fridge for about 35-45 min until the ganache is thick.

    Make the Cake

    Step 1: Whisk the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt until combined.

    Step 2: Make The Homemade Buttermilk

    In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. This is your homemade buttermilk.

    Whisking together the dry ingredients.
    Step 1
    A measuring cup with white homemade buttermilk.
    Step 2

    Step 3: 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. 

    Cornstarch and water in a bowl.
    Cornstarch and water in a bowl mixed thoroughly.

    Step 4: Melt the Butter/Vegan Baking Stick

    In a large bowl that's microwave safe, heat the butter or vegan baking stick in 20 second increments until fully melted.

    Step 5: Whisk the Wet Ingredients into the Melted Butter

    Whisk the mashed bananas into the melted butter/vegan baking stick.

    Then whisk in the cornstarch water mixture, the milk mixture, the oil, the vanilla and the cinnamon until well combined.

    Step 6: Add the Sugar to the Wet Ingredients

    Whisk the sugar into the wet ingredients until combined.

    Step 7: Add Wet Ingredients into the Dry

    Slowly whisk the wet ingredients into the dry.

    Once the batter gets too thick, use a spatula to combine.

    Step 8: Add the Mini Chocolate Chips

    Using the spatula, fold the mini chocolate chips into the batter until mixed throughout.

    Step 9: Scoop The Batter

    Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.

    Step 10: Bake the Cakes

    Bake the cakes in the center rack at 350 degrees Fahrenheit for 45 minutes until slightly springy when carefully touched.

    Step 11: Cut The Cakes

    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 very carefully cut them off to make them flat.

    Make The Frosting 

    Step 1: Cream the Butter and Light Brown Sugar

    In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the light brown sugar and until smooth and creamy. About 2-3 min. 

    Step 2: Add in the Other Ingredients Half at a Time

    Slowly add in half the confectioners' sugar, half the water and vanilla and beat until smooth. 

    Then add in the second half of the confectioners' sugar and water. Beat until combined. It should appear creamy and smooth. 

    Step 3: Divide the Frosting

    Divide the frosting into 5 equal servings.

    Cream the butter, light brown sugar and cinnamon.
    Step 1
    Adding confectioners’ sugar and water and beat until smooth.
    Step 2

    Assembling the Cake

    Step 1: Frost One Layer

    Place one layer of cake on a cake plate/stand. Scoop ⅕ of the buttercream on top and use an icing spatula to spread it around.

    Step 2: Pipe a Ring

    Place ⅕ of the frosting in a piping bag. Pipe a ring around the outside edge of the cake. This is to prevent the ganache from spilling out.

    Step 3: Spoon the Ganache

    Spoon 2-3 tablespoons of the thick ganache into the middle of the ring of frosting.

    Looking down at the ganache and buttercream top of the cake.

    Step 4: Repeat the Process

    Place another layer of cake on top and repeat this same process. Do this will 3 layers of cake.

     Step 5: Add the Last Cake Layer

    Place the last cake bottom (or flat) side up so the top is nice and flat. 

    Step 6: Frost the Outside of the Cake and Chill

    Use an icing spatula to frost the top and a thin layer on the sides and use a cake scraper to neaten the frosting up.

    You should only use the final ⅕ of your frosting on both the top and sides combined. It’s a semi naked cake.

    Pop the entire cake in the fridge for 15 minutes.

    Adding another cake and a layer of buttercream.

    Decorate The Cake

    Step 1: Heat the Remaining Ganache

    Take the remaining ganache and heat it in the microwave in 5 second increments until it is very melted and pourable.

    Step 2: Do the Ganache Drip

    Spoon about 9 tablespoons of the liquid ganache on top of the cake. 

    Push the ganache around to the edges of the cake using an icing spatula. You want it to drip down the sides. 

    Work quickly; the cold cake will stop the ganache from dripping too much.

    Step 3: Add Banana Slices

    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.

    Step 4: Add the Chocolate

    Drizzle some extra ganache on top of the banana slices and sprinkle a handful of the mini chocolate chips on top of the bananas.

    Step 5: Chill Again

    Let the cake chill again uncovered in the fridge for 15 minutes.

    Expert Baking Tips

    • 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. 
    Mashing a bowl of bananas.
    Whisking the mashed banana smoother.
    • 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.
    • Make The Ganache First- The ganache needs to set in the fridge for about 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.
    An overhead look at a slice of cake on a plate.

    Recipe FAQs

    My frosting isn't the right texture. What should I do?


    If the frosting appears too thick, add more water ¼ teaspoon at a time until you get the desired consistency.

    If the frosting appears too thin, add more confectioners’ sugar 1 tablespoon at a time until you get the desired consistency.

    What if I don't have a piping bag? What can I use instead?


    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.

    Can I make this cake ahead of time?


    Most gluten free baked goods are best made the same day, but you can make this cake the night before.

    If making the night before, keep the cake in the fridge under a dome or very carefully wrapped in foil.

    Hand uses a fork to cut into a slice of cake.

    Storing and Freezing

    Storing

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this Gluten Free Banana Cake as fresh as possible.

    Once the cake is cut into, if there is extra, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.

    This is if you will be eating all the slices the next day.

    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.

    Or pop each unwrapped slice in the microwave for 5-10 seconds. 

    Freezing

    If not eating all the extra slices the next day, take the slices wrapped in foil and 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.

    Or pop each room temperature unwrapped slice in the microwave for 5-10 seconds.

    A fork cuts into the layered frosting and chocolate chip cake.

    Other Cake Recipes You'll Love

    • Chocolate and vanilla marbled cake with vanilla frosting and sprinkles and ganache.
      Marble Birthday Cake
    • Vanilla Strawberry Cake cut open revealing the layers of frosting and cake.
      Vanilla Strawberry Cake
    • A complete Chocolate Blueberry Cake dripping with chocolate ganache topped with blueberries.
      Chocolate Blueberry Cake
    • Looking inside the cake with fudge frosting and vanilla cake.
      Gluten Free Birthday Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Missing slices reveal the alternating layers of the cake.

    Gluten Free Banana Cake

    Author: Lee
    This Gluten Free Banana Cake is a sweet yet mild banana cake that's loaded with mini chocolate chips, brown sugar buttercream and chocolate ganache. It's topped with banana slices drizzled with more ganache and more mini chocolate chips. Best yet, it's also nut free, eggless and easily dairy free (vegan)!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 35 minutes mins
    Chill Time 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Gluten Free
    Cuisine American
    Servings 12 Slices
    Calories 1147 kcal

    Ingredients
     
     

    For the cake:

    • 2.5 cups gluten free flour
    • 1.5 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon kosher salt
    • 3 ripe bananas mashed
    • 4 heaping tablespoons of cornstarch mixed with 6 tablespoons of water
    • 6 tablespoons unsalted butter or vegan baking stick melted
    • ½ cup vegetable oil
    • ½ cup milk of choice
    • ½ tablespoon white vinegar
    • 1.5 cups granulated sugar
    • 1 tablespoon pure vanilla extract yes tablespoon
    • 1 teaspoon cinnamon
    • 1 cup mini chocolate chips

    For the frosting:

    • 2 sticks 1 cup unsalted butter or vegan baking sticks, room temperature
    • ¾ cup packed light brown sugar
    • 6 cups confectioners’ sugar
    • ¼ cup plus 2 tablespoons water
    • 1 teaspoon pure vanilla extract

    For the ganache:

    • 12 oz semi sweet chocolate chips
    • 1 ¼ cups heavy cream* see note

    For the top decoration (if desired):

    • 3-4 bananas sliced
    • Extra ganache for drizzling
    • ¼ cup mini chocolate chips for sprinkling

    Instructions
     

    Make The Ganache

    • Place the chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat. Whisk constantly until the edges begin to simmer.
    • Immediately pour on top of chips and do NOT mix! Let sit 1-2 min then whisk until fully combined and 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 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.
    • Peel and mash your bananas in a medium bowl. You want them to be nice and liquidy. Set aside.
    • In a large bowl, whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.
    • Measure out ½ cup milk of choice. Add in ½ tablespoon white vinegar to the milk and stir with a spoon to combine. Set aside.
    • In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
    • In another large bowl that’s microwave safe, heat the butter or vegan baking stick in 20 second increments until fully melted. Set aside.
    • Stir the milk vinegar mixture. At this point it should be chunky and that’s normal.
    • Whisk the mashed bananas into the melted butter until combined. Then whisk in the cornstarch water mixture, the milk mixture, the oil, the vanilla and the cinnamon until well combined.
    • Add in the sugar and whisk again until combined.
    • Slowly whisk the wet ingredients into the dry. Once it gets thick, use a spatula to combine.
    • Fold in the mini chocolate chips until mixed throughout.
    • Evenly scoop the batter into the two lined cake pans and make sure to use a butter knife to smooth the tops.
    • Bake in the middle rack of the oven for 35 min. Take out and let cool in cake pans. Once cool, remove from pans and place cakes on cooling racks.

    Make The Frosting

    • Beat the butter or vegan baking stick and the brown sugar until smooth and creamy. About 2-3 minutes.
    • Slowly beat in the confectioners’ sugar, water and vanilla until fully combined. Separate into 5 equal servings.

    Assemble The Cake

    • Cut the two 8 inch layers in half horizontally so you have 4 thin layers of cake.
    • Place one layer on the bottom of the cake plate. Place one serving of frosting in a piping bag or a zip top bag with the corner cut off. Frost the top and then pipe a ridge around the top when done.
    • Spoon 2-3 tablespoons of the thick ganache into the middle of the ring of frosting. 
    • Place another layer of cake on top and repeat this same process. Do this with 3 layers of cake.
    • Once you get to the top layer, use an icing spatula to frost the top and a thin layer on the sides. This will be a semi naked cake. Use a cake scraper or a large icing spatula to scrape the icing off the sides so it’s a super thin layer. You should have hardly any frosting left. Pop the entire cake in the fridge uncovered for 15 min so it is more stable to work with.
    • Take your remaining ganache and heat it in the microwave in 5 second increments until it is very melted and pourable.
    • Spoon about 9 tablespoons of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides.
    •  If desired, cut about 3-4 bananas into slices and place in a mound in the top center of the cake while the ganache is 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. Let cake harden again in the fridge, uncovered for 15 minutes. 

    Video

    Notes

    Store extra slices wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.
    Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in the fridge overnight to thaw. 

    Nutrition

    Calories: 1147kcalCarbohydrates: 162gProtein: 7gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 49mgSodium: 503mgPotassium: 443mgFiber: 7gSugar: 129gVitamin A: 1324IUVitamin C: 5mgCalcium: 139mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Gluten Free Dessert Recipes

    • Lavender stars and purple and periwinkle rod sprinkles decorate the top of the frosted chocolate cookies.
      Frosted Chocolate Cookies
    • An inviting chocolatey slice of chocolate olive oil cake dusted with confectioners’ sugar.
      Chocolate Olive Oil Cake
    • Rich, velvety and delicious white Chocolate Ganache in a bowl with a spatula.
      White Chocolate Ganache
    • Warm rich decadent chocolate ganache ripples served seductively with a spoon.
      Chocolate Ganache

    Reader Interactions

    Comments

    1. Alicia

      August 04, 2022 at 12:21 am

      5 stars
      This cake recipe inspired Chunky Monkey Cupcakes that was oh so good!!

      Reply
      • Lee

        August 04, 2022 at 2:18 pm

        Oh goodness they sound wonderful!

        Reply
    2. Albertprina

      February 11, 2022 at 10:37 pm

      It is simply matchless 🙂

      Reply
      • Lee

        February 12, 2022 at 10:46 am

        Thank you!

        Reply
      • Heather

        January 30, 2023 at 3:37 pm

        How would I go about making this with regular flour? lo e the egg free for my allergy babe!

        Reply
        • Lee

          February 03, 2023 at 9:33 am

          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!

    3. John

      August 16, 2021 at 7:31 pm

      5 stars
      What a great looking banana cake! So much chocolate! Not like that’s a bad thing!

      Reply
      • Lee

        August 19, 2021 at 3:58 am

        Haha thanks so much!!

        Reply
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    LET'S CONNECT!

    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    • TikTok

    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

    Read More

    Summer Recipes

    • A round pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.
      Strawberry Sugar Cookies
    • An insane amount of chocolate chips inside Bakery-Style Chocolate Chip Muffins.
      Bakery Style Chocolate Chip Muffins
    • A Perfect Bite taken from this soft Lemon Raspberry Cookie with raspberry glaze.
      Lemon Raspberry Cookies
    • A Sprinkle Sugar Cookie with a bite taken out.
      Sprinkle Sugar Cookies
    • Small Batch Chocolate Chip Cookies on a cooling rack.
      Small Batch Chocolate Chip Cookies
    • Freshly baked delicious Blueberry Cookies with a bite taken out.
      Blueberry Cookies

    Popular Recipes

    • A round pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.
      Strawberry Sugar Cookies
    • Freshly baked delicious Blueberry Cookies with a bite taken out.
      Blueberry Cookies
    • A delicious slice of vegan flourless chocolate cake with a strawberry on top on a black plate.
      Vegan Flourless Chocolate Cake
    • Chocolate Lemon Cake on a stand with star sprinkles and slices of lemon.
      Chocolate Lemon Cake
    • The layers alternating from cake, to pudding, to cake, to frosting.
      Brooklyn Blackout Cake
    • A Sprinkle Sugar Cookie with a bite taken out.
      Sprinkle Sugar Cookies

    Featured on

    Apartment Guide Logo
    Eat Blog Talk Logo
    Tiny Beans Logo
    Spokin Logo

    Footer

    ↑ back to top

    ABOUT
    ABOUT ME
    PRIVACY POLICY
    ACCESSIBILITY POLICY
    RESOURCES
    WORK WITH ME

    NEWSLETTER
    SIGN UP for emails and updates

    CONTACT
    CONTACT
    PORTFOLIO

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Lane & Grey Fare, All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.