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Gluten Free Banana Cake with Cream Cheese Frosting

Author Casey Colodny
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 8 slices
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Two layers of fluffy banana cake with chopped chocolate chunks. A smooth and luscious cream cheese frosting layers the cake and tops it off with a flourish. The combination of sweet banana with tangy cream cheese and rich chocolate creates the ultimate healthy banana cake.

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.
    The dry ingredients for banana cake batter in a glass bowl with a whisk.
  • 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.
    The wet ingredients for banana cake with mashed banana whisked throughout.
  • To the mixing bowl, fold in dry ingredients just until moistened. Fold in chopped chocolate bars.
    Banana cake batter with chopped Theo coconut almond dark chocolate overtop.
  • Split batter evenly between the two, parchment-lined 8” cake pans.
    Two round eight inch cake pans are filled with gluten free banana cake batter ready to bake.
  • 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.
    Two freshly baked banana cakes in round eight inch baking pans on a cooling 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.
    A butter knife smooths cream cheese frosting atop two layer gluten free banana cake.
  • 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!
    The fully frosted banana cake with cream cheese frosting, banana coins and chopped chocolate to garnish.

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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