Gluten Free Banana Cake

Name: Gluten Free Banana Cake
Prep time: 10 min
Cook time: 45 min
Total time: 65 min
Ingredients: 10.6 oz bananas (3 medium sized, mashed); 6 oz eggs (3 large eggs, weight out of shell); 1/4 cup coconut oil (melted); 1/4 cup almond milk; 2 tablespoons maple syrup (or organic/raw honey); 1 teaspoon vanilla extract; 2 cups almond flour (or almond meal); 1 teaspoon cinnamon powder; 1 teaspoon baking powder (gluten free preferably)

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This gluten‑free banana cake is soft, fluffy, and full of rich banana flavour and is the kind of easy, reliable bake you’ll come back to again and again. It’s made with simple pantry ingredients, comes together in minutes, and bakes into a beautifully moist cake that never dries out.

Whether you’re making it for afternoon tea, school lunchboxes, or a weekend treat, this easy gluten-free recipe delivers perfect results every time. Plus, it’s naturally gluten‑free and dairy‑free, making it a crowd‑pleasing favourite for the whole family.

A slice of gluten free banana cake on a plate with the rest of the cake behind it.

Banana Cake is one of the best cakes! But finding one or making one that is moist and still packed full of flavour can be difficult.

Many gluten-free cakes or dairy-free cakes that I have tried over the years have been dry or have had a cardboard like consistency or have not had much flavour at all.

After lots of testing, I have created an awesome tasting moist gluten-free banana cake made with almond meal that is gluten-free, dairy-free and refined sugar-free. Plus, it does not involve any super expensive or hard to find ingredients… and it freezes well!

If you are after some banana recipes, then I have plenty for you to try, like this low carb banana raspberry bread or this chocolate banana bread or even this low carb banana and blueberry bread. Plus, I have some banana muffin recipes that are sooo good, like this gluten free banana chocolate chip muffins or double chocolate gluten free banana muffins.

WHY THIS RECIPE WORKS

This banana cake works so well because it uses the perfect balance of ripe bananas, gluten‑free flour, and just the right amount of moisture to keep the crumb soft without becoming dense.

It’s a straightforward, no‑fuss easy gluten-free banana cake recipe that doesn’t require special equipment, just mix, pour, and bake. The result is a beautifully golden cake with a light, springy texture that tastes even better the next day.

A piece of cake with a bite taken out of it with the remaining cake next to it.

INGREDIENTS YOU NEED TO MAKE THIS GLUTEN-FREE BANANA CAKE

Bananas – the riper the better
Eggs – make sure you use room temperature eggs
Coconut oil
Almond milk
Maple syrup or organic/raw honey
Vanilla extract
Almond flour or almond meal
Ground cinnamon (or cinnamon essential oil)
Gluten free baking powder

STEP-BY-STEP INSTRUCTIONS

STEP 1. Pre-heat oven and prepare the baking tin. If you have a silicone tin great, if not you will need to lightly grease and line the tin with baking paper.

STEP 2. Add the wet ingredients (banana, eggs, coconut oil, maple syrup, almond milk and vanilla extract) to a large mixing bowl and mix well to combine.

STEP 3. Add dry ingredients (almond flour, baking powder, cinnamon) to the bowl with the wet ingredients, mixing well to combine.

STEP 4. Pour the batter into the cake tin and bake in the oven for 45 minutes

STEP 5. When cooked, allow to cool for 10 minutes in the cake tin before placing it on a wire rack to cool further.

TIPS FOR THE BEST BANANA CAKE

Use very ripe bananas — the spottier, the better. They add sweetness and moisture.
Don’t overmix the batter — this keeps the cake soft and fluffy.
Line your tin well to prevent sticking and ensure even baking.
Check for doneness early — gluten‑free cakes can brown quickly.
Let it cool completely before slicing so the crumb sets properly.

The cake just out of the oven and cooling on a wire rack.

SERVING SUGGESTIONS

This banana cake is delicious on its own, but you can easily dress it up. Add a dairy-free cream cheese frosting for a classic finish.

It pairs beautifully with a cup of tea or coffee, and it’s perfect for lunchboxes, picnics, or weekend gatherings. For something extra special, serve it warm with a dollop of coconut whipped cream or a drizzle of maple syrup.

STORAGE INSTRUCTIONS

Store your banana cake in an airtight container at room temperature for up to 3 days — it stays beautifully moist, just like this . For longer storage, keep it in the fridge for up to 5 days. You can also freeze slices for up to 2 months; thaw at room temperature or warm gently in the microwave.

RECIPE FAQS

Should I use ripe bananas?

The biggest tip is to use over-ripe bananas. Spotty bananas or brown almost black bananas are perfect. If you only have all yellow bananas then I suggest you wait a few days until they brown up as they will not taste as good.

Can I use eggs straight from the fridge?

For best results, make sure the eggs have been kept at room temperature before using and are not cold. This will help the cake to rise when cooking.

What is the best way to store this flourless banana cake?

You can store in your fridge for 3-5 days. Up to 3 days will keep it beautifully moist, but up to 5 days is ok. You can also store in your freezer for up to 2 months in an airtight container.

Can I use frozen bananas?

Absolutely. Thaw them first and drain any excess liquid before adding them to the batter.

Why is my banana cake dense?

This usually happens if the bananas weren’t ripe enough or the batter was overmixed.

Looking for other gluten-free baking recipes? Try these:

Gluten Free Anzac Slice

Gluten Free Apple Crisp

Raspberry Brownies

Gluten Free Thumbprint Cookies

Gluten Free Orange and Almond Cake

Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.