The absolute best gluten free banana cake you’ll ever eat! This gluten free banana cake with peanut butter cream cheese frosting is extremely moist, loaded with tons of banana flavor, ridiculously rich, and decadent. It’s basically a dressed-up version of the best banana bread you’ve ever had topped with a silky smooth peanut butter cream cheese frosting.
If you’ve gotten to know me by now, you know that I LOVE bananas. I literally eat them every day – right out of the peel, on top of waffles, in smoothies, pancakes, muffins, bread, cake, you name it! I don’t think there is another fruit I love more. Every time I see a bunch of brown bananas on the counter my brain starts to turn. What am I going to make with these beauties?
My latest bunch of brown bananas was transformed into this delicious gluten free banana cake with peanut butter cream cheese frosting. If you are a banana lover like me, you are going to absolutely love this cake. It’s super easy to make and so dang good! Perfectly sweet, but not too overpowering and so much banana flavor.
What you’ll need to make this Gluten Free Banana Cake with Peanut Butter Cream Cheese Frosting
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free multipurpose flour
- baking soda
- kosher salt (use code glutenlessapron for 15% off)
- ground cinnamon
- refined coconut oil
- coconut sugar
- raw honey
- eggs
- pure vanilla extract
- bananas
- greek yogurt
- sour cream
- natural creamy peanut butter
- unsalted butter
- cream cheese
- powdered sugar
- unsweetened vanilla almond milk
- walnuts
What makes this banana cake so dang good?
- Using super, super ripe bananas gives this cake the ultimate banana flavor and adds a ton of moisture and natural sweetness. The more brown spots on your bananas, the better this cake will taste.
- Adding greek yogurt and sour cream to the batter makes this cake super moist. It’s seriously the moistest cake I’ve ever had!
Let’s talk about the peanut butter cream cheese frosting
- This peanut butter cream cheese frosting is the silkiest, smoothest, peanut butteriest frosting I have ever tasted. It’s both sweet and tangy, loaded with peanut butter and cream cheese, and the perfect amount of powdered sugar. I could eat it right out of the bowl with a spoon, it’s absolutely delicious.
I don’t think there is any better combo than bananas and peanut butter, it’s just the best. Next time you have a bunch of brown bananas on your counter that need to be transformed into something special, this gluten free banana cake with peanut butter cream cheese frosting recipe is the perfect way to use them up.
More delicious gluten free cake recipes you’re sure to love!
- Gluten Free Lemon Bundt Cake with Lemon Cream Cheese Frosting
- The Best Gluten Free Ultimate Chocolate Cake
- Gluten Free Bird’s Nest Carrot Cake Cupcakes
- Gluten Free Oreo Cookie Cheesecake
If you make this Gluten Free Banana Cake with Peanut Butter Cream Cheese Frosting, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Banana Cake with Peanut Butter Cream Cheese Frosting
- Yield: 4 Layer 6 Inch Cake
- Diet: Gluten Free
Description
The absolute best gluten free banana cake you’ll ever eat! This gluten free banana cake with peanut butter cream cheese frosting is extremely moist, loaded with tons of banana flavor, ridiculously rich, and decadent. It’s basically a dressed-up version of the best banana bread you’ve ever had topped with a silky smooth peanut butter cream cheese frosting.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
dry ingredients
- 2 cups gluten free multipurpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt (use code glutenlessapron for 15% off)
- ½ teaspoon ground cinnamon
wet ingredients
- ½ cup refined coconut oil, room temperature (not melted)
- 1 cup coconut sugar
- 6 tablespoons raw honey
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup mashed bananas (from 3–4 medium ripe bananas)
- ½ cup greek yogurt, room temperature
- ½ cup sour cream, room temperature
peanut butter cream cheese frosting
- ½ cup natural creamy “drippy” peanut butter
- ¼ cup unsalted butter
- ¼ cup cream cheese
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened vanilla almond milk (plus more to thin, if needed)
topping
- ½ cup chopped walnuts, toasted
Instructions
step 1
Preheat oven to 350 degrees. Line a 13 x 18-inch half sheet pan (or 9 x 13-inch baking pan, see notes below) with parchment paper and spray with nonstick cooking spray, set aside.
step 2
In a medium bowl, whisk together the gluten free flour, baking soda, salt, and cinnamon. Set aside.
step 3
In a medium bowl, add the vanilla extract, mashed bananas, greek yogurt, and sour cream. Mix until combined, set aside.
step 4
In a stand mixer fitted with the paddle attachment, beat together the coconut oil, coconut sugar, and honey on medium speed until well combined, about 2 minutes. Scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, add the eggs, one at a time, mixing until just incorporated between each addition. Scrape down the sides and bottom of the bowl, then mix on medium-low speed for 1 minute. Add the mashed banana mixture and mix on medium-low speed until just combined. Slowly add the dry ingredients and mix on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl and mix again until flour is fully incorporated. DO NOT OVERMIX!
step 5
Spread the cake batter evenly in the prepared sheet pan. Bake for 19 to 23 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
step 6
While the cake is cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the peanut butter, butter, and cream cheese on high until light and fluffy. Add the powdered sugar, vanilla extract, and almond milk. Beat slow at first, then increase speed to high and beat for approximately two minutes. Frosting should be nice and creamy, but if it’s too thick, thin it out with a little more almond milk, 1 teaspoon at a time.
step 7
Once the cake has cooled completely, it’s time to frost the cake. Cut out four, 6 inch round layers using a cake cutter. Place about 1 to 2 tablespoons of frosting onto a cardboard round or cake stand and spread slightly. Place one cake layer top-side down onto the dollop of frosting, add about ½ heaping cup of frosting to the cake layer, and spread evenly. Add another cake layer, top side down and repeat with another ½ heaping cup of frosting until all cake layers are stacked. Then frost the top and sides of the cake with the remaining frosting. If the frosting gets too warm at any point, place the cake and frosting into the refrigerator for about 10 minutes before continuing. Garnish cake with toasted walnuts.
Notes
This cake can also be made in a 9 x 13-inch baking pan. Bake at 350 for 28 to 32 minutes. Allow cake to cool, then frost right in the pan. Top with toasted walnuts and serve!
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Erica says
The BEST gluten free cake! My 17 yr old made this for his birthday (I helped), and no one knew it was gluten free! Seriously and amazing cake, even at over 5,000 feet elevation it was great! We made it in 4 8in pans. We didn’t have enough frosting to make it look fancy, but it was still the perfect ratio of frosting to cake. This will be made again and again in our house!