The flavor combination we’ve all been waiting for … a two-layer Banana Cake with Cream Cheese Frosting and chocolate chunks in every bite. This moist banana cake is layered and frosted with a luscious cream cheese frosting that’s sweet yet tangy. Garnished with chopped chocolate and banana coins, the result is a light yet decadent dessert perfect for any occasion!
This gluten free banana cake is a fun twist on the classic banana bread. With chopped chocolate and the creamy frosting, this cake turns a banana staple into a highlight dessert! And as I share below, with two simple swaps you can create an entirely dairy free cream cheese frosting. Fun, healthy, and absolutely delicious!
For another banana bread inspired sweet treat, check out this Peanut Butter Banana Bread Cake. Fluffy grain-free peanut butter banana bread cake with a fudgy chocolate frosting. The iconic banana + peanut + chocolate flavor combination gets taken to a whole new level with this banana cake!
Ingredients in Banana Cake with Cream Cheese Frosting
Gluten Free Flour – I always opt for the Bob’s Red Mill Gluten Free 1:1 Baking Flour mix. It’s a blend of gluten free flours, starches, and xanthan gum to create optimal texture in baked goods. Whatever option you choose, you do want me to make sure it’s a GF flour blend that is a 1:1 replacement for wheat flour.
Almond Flour – I love the quality and fine ground texture of Bob’s Red Mill. Make sure to use super fine blanched almond flour and not almond meal, which is a darker and more dense flour.
Banana – The riper the better for that sweet banana flavor. I used about six medium bananas that were nearly black (super ripe!) and super spotty and brown. This effects the sugar content in the final cake recipe, so as I said, the riper = the better.
Eggs – Needed to hold the structure of the cake and help it bake well as a gluten and grain free creation.
Coconut Sugar – A refined sugar-free sweetener that has a similar caramel-esc flavor such as brown sugar.
Coconut Oil – Adds a healthy source of fat to bind the cake and keep it moist.
Coconut Chocolate Bar – I chopped up a Theo Coconut Almond 70% Dark Chocolate bar for this banana cake. The combination of coconut, almond, and chocolate is the perfect compliment to the banana!
Cream Cheese – Creates the thick and creamy consistency for the frosting while adding a bit of tang to balance the sweetness. Substitute with a dairy free alternative if needed!
Butter – The softened butter helps lighten up the cream cheese consistency and add fluff to it. It also adds moisture to the frosting to help thin it out. Use a dairy free butter if needed.
Powdered Sugar – Sweetens the cream cheese frosting and pairs oh so well with the tang of cream cheese. Powdered sugar creates the fluffy/whipped consistency while other sweeteners may not.
Vanilla Extract – A simple addition that helps elevate the flavors of everything else. For a good high quality vanilla I suggest Watkins or Simply Organics.
How to Make Banana Cake with Cream Cheese Frosting
- Preheat the oven to 350 degrees and line two, 8” cake pans with parchment paper and spray bottom and sides with baking spray.
- In a small bowl, whisk together the gluten free flour, almond flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, combine mashed bananas and eggs. Stir until well combined. Add coconut sugar, melted coconut oil, and vanilla extract. Stir again until smooth.
- To the mixing bowl, fold in dry ingredients just until moistened. Fold in chopped chocolate bars.
- Split batter evenly between the two, parchment-lined 8” cake pans.
- Move to the oven and bake for 45-50 minutes or until the cake top is browned, edges are pulling away from the sides of the pan, cake center bounces back, and a toothpick inserted in the middle comes out completely crumb-free. After 15 minutes, remove cakes from cake pans and let cool completely on a wire rack.
How to Frost a Layer Cake
- While the cake is cooling, start on your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar and salt, beating together until combined and smooth.
- Once cakes have completely cooled (this is important to ensure your frosting doesn’t melt!), add ~½ cup frosting on top of the first cake, spreading with a spatula in an even layer. Add the second cake on top, making sure the cake is centered. Top with an extra ~½ cup frosting on top of cake, again spreading with a spatula until smooth.
- Finish by frosting the sides of the cake with an angled spatula until all of the sides are covered and smooth. Optional – decorate the cake with extra chopped chocolate and fresh banana slices if you are serving immediately. Enjoy!
Dairy Free Cream Cheese Frosting
As one of my favorite frostings, the classic flavor of cream cheese just can’t be beat. The smooth and creamy texture with the sweet yet tangy flavor is simply perfect!
For this chocolate banana cake, I made the frosting with regular cream cheese and butter. With two simple swaps, however, you can make this into an entirely dairy free cream cheese frosting! For dairy free butter I recommend Earth Balance and Miyoko’s. For dairy free cream cheese I recommend KiteHill and Miyoko’s once again. One thing to note, these dairy free substitutions will create a thinner frosting consistency. The flavor will still be delicious, it just won’t be as thick!
How to Ripen Bananas Quickly
We’ve all been there when you’re craving a banana based treat but the stubborn fruit just isn’t ripe enough. Thankfully, there are a few hacks to help ripen those bananas real fast.
- The moment you bring the bananas home, store them in a sealed paper bag (with a ripe apple or avocado if possible). This traps in the ethylene gases given off by the fruit and helps the bananas ripen faster. It’s not same-day ripen fast but can definitely speed the process up!
- For real speedy results, use the oven. Simply preheat the oven to 300F and place the unpeeled, whole bananas on a parchment paper lined baking sheet. Bake for 15-20 minutes until they begin to blacken then remove and let cool. Peel the bananas and scoop out the now ripened fruit, perfect for mashing and baking!
Gluten Free Banana Bread Recipes
Not in the mood to make a two layer cake but still craving the banana flavor? I’ve got you covered. Check out two of my favorite twists on the classic banana bread, these are flavor combinations you don’t want to miss!
PB & J Banana Bread – This better-for-you and easy banana bread recipe is filled with chocolate-y peanut butter & jelly cups then topped with a swirl of extra raspberry jelly. The result? A scrumptious banana bread reminiscent of the childhood classic peanut butter and jelly!
Double Chocolate Banana Bread – Chocolate banana bread with chopped peanut butter cups swirled into the batter for warm and gooey pockets of delicious in every bite. Extra chocolate cups top the banana bread for *extra* chocolate & peanut butter goodness. Enjoy as an indulgent breakfast or tasty dessert!
If you try any of these recipes, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST EVER Gluten Free Banana Cake with Cream Cheese Frosting 🙂
Ingredients
Banana Cake:
- 1 cup GF flour I used Bobs 1:1 GF flour
- 1 cup super fine blanched almond flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 ¼ cup overripe bananas mashed (~6 medium bananas)
- 2 large eggs
- ⅔ cup coconut sugar packed
- ½ cup coconut oil melted & cooled
- 2 tsp vanilla extract
- 1½, 3 oz bars coconut almond theo 70% chocolate chopped finely
Cream Cheese Frosting:
- 8 oz full fat cream cheese softened (sub dairy free if needed)
- 4 oz unsalted butter softened (sub dairy free if needed)
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350 degrees and line 2, 8” cake pans with parchment paper and spray with baking spray.
- In a small bowl, whisk together the gluten free flour, almond flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, combine mashed bananas and eggs. Stir until well combined. Add coconut sugar, melted coconut oil, and vanilla extract. Stir again until smooth.
- To the mixing bowl, fold in dry ingredients just until moistened. Fold in chopped chocolate bars.
- Split batter evenly between the two, parchment-lined 8” cake pans.
- Move to the oven and bake for 45-50 minutes or until the cake top is browned, edges are pulling away from the sides of the pan, cake center bounces back, and a toothpick inserted in the middle comes out completely crumb-free. After 15 minutes, remove cakes from cake pans and let cool completely on a wire rack.
- While the cake is cooling, start on your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar and salt, beating together until combined and smooth.
- Once cakes have completely cooled (this is important to ensure your frosting doesn’t melt!), add ~½ cup frosting on top of the first cake, spreading with a spatula in an even layer. Add the second cake on top, making sure the cake is centered. Top with an extra ~½ cup frosting on top of cake, again spreading with a spatula until smooth.
- Finish by frosting the sides of the cake with an angled spatula until all of the sides are covered and smooth. Optional – decorate the cake with extra chopped chocolate and fresh banana slices if you are serving immediately. Enjoy!
Notes
- I love the flavor the coconut almond chocolate bar from Theo Chocolate adds to this cake, but feel to use any chocolate you prefer.
- I suggest Earth Balance butter and Kite Hill cream cheese if you need the frosting to be dairy-free. One thing to note, the frosting will be thinner with these brands!
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YUM!! I made this today as I had bananas ready to be used and this cake did not disappoint! It’s just like regular banana bread, except with cream cheese frosting. My whole family and I loved this. Can’t wait to make the pumpkin cake next!