Go Back Email Link
+ servings
banana cake with vanilla frosting

Gluten-Free Banana Cake with Vanilla Frosting

Katelyn Ryan
This banana cake is moist and hearty. The cake itself is not too sweet so it pairs beautifully with the vanilla frosting.
5 from 1 vote
Prep Time 10 mins
Bake Time 40 mins
Total Time 50 mins
Course Cakes, Dessert
Cuisine American
Servings 10 slices
Calories 594 kcal



  • Preheat oven to 350°F. Grease and flour a 9-in round springform pan, set aside.
  • In a large bowl, combine the almond flour, gluten-free flour, baking powder, ground cinnamon, and salt.
  • In a mixer bowl fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, mix just to combine.
  • Next, add the mashed bananas and mix until well incorporated.
  • Alternatively add the dry ingredients and the greek yogurt, starting and ending with the dry. Mix until combined, be careful not to overmix.
  • Pour batter into prepared pan and bake for approximately 40-45 minutes, or until set and a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan.
  • Once the cake has completely cooled, make one batch of "Mom's Simple Vanilla Buttercream" (see link above.) Carefully frost the top of the cake.
  • Store in the refrigerator for up to 5 days.


  • Make sure the gluten-free flour you use is a cup-4-cup flour. 


Calories: 594kcalCarbohydrates: 72gProtein: 10gFat: 32gSaturated Fat: 13gTrans Fat: 2gCholesterol: 91mgSodium: 271mgPotassium: 67mgFiber: 4gSugar: 59gVitamin A: 677IUVitamin C: 1mgCalcium: 168mgIron: 3mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!