Gluten Free Banana Cake
Gluten-free banana cake is a delightful treat that combines the natural sweetness of ripe bananas with a light, fluffy texture. Perfect for breakfast or dessert, this easy-to-make cake will fill your kitchen with an irresistible aroma. With just a few simple ingredients and straightforward steps, you can create a moist delight that impresses everyone at any gathering. Enjoy it plain or add your favorite mix-ins for a personalized touch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 ½ cups gluten-free flour blend
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup melted butter or coconut oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Mash the ripe bananas in a mixing bowl until slightly chunky.
- Add eggs, melted butter (or coconut oil), and vanilla extract to the mashed bananas; whisk until combined.
- In another bowl, mix gluten-free flour blend, sugar, baking powder, and salt, then fold into wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in chocolate chips or nuts. Store leftovers in an airtight container at room temperature for up to three days; freeze for longer storage.