Easy Gluten-Free Banana Cake (with 2-Ingredient Chocolate Frosting)
This gluten-free banana cake is tender, moist, and full of sweet banana flavor. It's made with just almond flour and naturally sweetened, so it feels wholesome while still tasting indulgent. Serve it simply as a snack cake, or dress it up with a swirl of chocolate frosting for an easy, crowd-pleasing dessert.
Why You Will Love This Gluten-Free Banana Snack Cake
This fluffy banana cake is light enough for everyday snacking yet special enough to turn into a celebration cake. Adapted from my gluten-free banana bread, it uses a balanced blend of almond flour and arrowroot to give the batter extra lift. The result is a soft, tender gluten-free cake that holds its shape beautifully and stays incredibly moist.
Nicki's Tip: Since this recipe uses almond flour, there's no need for a gluten-free flour blend. The almond flour adds richness and moisture, while the arrowroot provides structure. Be sure to measure the mashed bananas-because their sizes vary, using too much can weigh the cake down and make it dense.
The cake is also fabulous topped with Maple Cream Cheese Frosting. For another easy dessert, try my Gluten Free Carrot Cake Recipe or these Chocolate Zucchini Brownies.
Ingredients You’ll Need
- Almond flour: This is what gives the cake its soft crumb and gentle sweetness. It creates a naturally moist texture without feeling heavy.
- Arrowroot starch or cornstarch: A small amount helps the cake rise and keeps it from feeling dense.
- Mashed bananas: Use overripe bananas for the strongest flavor. Measure the mash so you get the right texture.
- Eggs: They bind the batter and help it rise in the oven.
- Oil: A neutral oil keeps the crumb soft and tender.
- Honey or maple syrup: These natural sweeteners add flavor and moisture.
- Chocolate chips: These are optional, but they add a fun pop of chocolate in the cake. They are also used for the simple two-ingredient frosting.
- Chocolate frosting: Melted chocolate chips and milk make an easy topping if you want a richer finish.
How to Make Gluten-Free Banana Cake
Step 1: Preheat the oven to 350 degrees F. Lightly grease an 8-inch cake pan and line the bottom with parchment paper.
Step 2: Whisk the almond flour, arrowroot, baking powder, and salt in a large bowl. Break up any clumps of almond flour with your fingers.
Step 3: Mash the bananas with a fork and measure one cup. Whisk the mashed banana with the eggs, oil, honey, and vanilla in a separate bowl.
Step 4: Stir the wet ingredients into the dry ingredients until the batter is fully combined. Fold in the chocolate chips if you are using them.
Step 5: Scrape the batter into the prepared pan. Bake until the top is golden, and a toothpick inserted in the center comes out clean. Start checking at 32 minutes. Let the cake cool for 10 minutes, then turn it out onto a rack and cool fully.
Step 6: For the frosting, warm the chocolate chips and milk until melted and smooth. Spread the frosting over the cooled cake.
Banana Cake Frosting
Take this cake over the top with a 2-ingredient chocolate frosting made with just chocolate chips and milk (or nut milk). The cake is also fabulous with this Maple Cream Cheese Frosting!
Step 1: Combine the chocolate chips and milk in a microwave-safe bowl or double boiler. If microwaving, cook on high in 15-second intervals, stirring occasionally, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring often, until the chocolate is melted and shiny.
Step 2: Once the cake has cooled completely, spread the frosting over the top, then swirl it into an even layer. Cut the cake into wedges and devour!
Tips for the Best Texture
- Measure the mashed banana before adding it to the batter. This prevents the cake from turning dense.
- Let the cake cool completely before frosting so the topping spreads smoothly.
- The cake tastes even better a few hours after baking. The flavors settle, and the crumb becomes more tender.
- For cupcakes, divide the batter among muffin cups and start checking for doneness at 25 minutes.
Want more easy cake recipes? Try my Double Chocolate Gluten-Free Zucchini Cake or this stunning Gluten-Free Crepe Cake.
Recipe FAQs
Gumminess often comes from too much banana or underbaking. Measure the mashed banana and bake until a toothpick comes out clean.
Use bananas with plenty of brown spots. They mash easily and bring the strongest flavor.
Yes. Use coconut milk or nut milk in the frosting, or skip the frosting entirely. The cake itself is already dairy-free.
Yes. Spoon the batter into lined muffin cups and start checking at 25 minutes.
P.S. More Gluten-Free Desserts:
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
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Easy Gluten-Free Banana Cake (with 2-Ingredient Chocolate Frosting)
Equipment
- 1 8-inch cake pan (or a cupcake tin)
Ingredients
- Cooking spray or oil for pan
Dry ingredients
- 2 cups (220g) almond flour
- ¼ cup (28g) arrowroot starch/flour or cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine grain sea salt
Wet ingredients
- 1 cup mashed banana (from 2 ½-3 overripe bananas)
- 2 large eggs
- ¼ cup neutral vegetable oil (such as grapeseed or safflower)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or chopped dark chocolate (optional)
Chocolate frosting (optional)
- ½ cup chocolate chips
- 2 tablespoons nut milk or coconut milk
Instructions
Preheat the oven
- Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub it with oil, and line the bottom with a round of parchment paper.
Whisk the dry ingredients
- In a large bowl whisk together the almond flour, arrowroot flour, baking powder and salt. Use your fingers to break up any clumps of almond flour.
Whisk the wet ingredients and combine
- In a smaller bowl, whisk together the mashed banana, eggs, oil, honey and vanilla. Stir the wet ingredients into the dry ingredients until thoroughly combined. Fold in the chocolate chips, if using.
Bake
- Scrape the batter into the prepared pan. Bake the cake until it's golden on top and a toothpick inserted in the center comes out clean, about 32-35 minutes. Let the cake cool in the pan on a rack for 10 minutes, then carefully remove it from the pan. Peel off the parchment and let it cool completely.
Make the frosting
- Combine the chocolate chips and milk in a microwave-safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring occasionally, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring often, until the chocolate is melted and shiny.
Finish and serve
- Scrape the frosting on the top of the cake then swirl it into an even layer. Cut the cake into wedges and devour!
Notes
- This cake gets baked in an 8-inch cake pan. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.
- If you do a lot of gluten free baking (or baking in general), I suggest investing in an inexpensive kitchen scale. It's much more accurate, especially when working with gluten free flours (and it's easier than measuring by cups!).
- When baking cakes and cupcakes, it's best to use a lighter-colored metal pan. Dark pans absorb and retain more heat, which could cause the sides or bottoms to brown too quickly.
- Almond flour is critical to the flavor and texture of this gluten free banana cake. I don't recommend using GF 1-to-1 flour or oat flour, which resulted in a muted flavor and drier texture when tested.
- Be sure to measure out the mashed banana before adding it to the batter-if you have too much it will make the cake too dense, while too little could result in a dry cake.
- For a paleo cake, use Lily's Chocolate Chips, which have no added sugar.
- Try this paleo Banana Bread Recipe!
Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!
Loved, loved, loved this cake.
I was sceptical as Im new to the sugar substitute however the Maple syrup and chocolate chips stood out beautifully. I topped it with the Maple Cream Cheese Frosting (which is a treat in itself). This cake is now on repeat in my home, everyone loved it xx
I'm thrilled to hear, Cathy!
Delicious! I used tigernut flour to replace almond flour for a nut-free loaf. It's perfect! Thank you!
Hi Anne! I'm so happy to hear, and great tip about using tigernut flour!
Hi,
I am trying to bake for my two little girls and I have failed with several recipes.
Do I need to let these mixtures rest for few minutes before putting them into the oven??
Hi Jenny! There’s no need to let the batter rest before baking this cake. I hope you and your girls enjoy the cake!
Many thanks for the delicious recipe. Wonder if I can replace the chocolate chips in the frosting with cocoa powder.
Hi Mary! I'm so happy you enjoyed the recipe. For the frosting, the chocolate chips are essential for the texture, so unfortunately cocoa powder won't work. Happy baking!
Smelled so delicious in the oven and tasted just as great! I used melted coconut oil as the oil of choice, and the recipe resulted in moist, flavorful banana chocolate cake. Used half maple syrup, half honey and the sweetness level was just right. No need for frosting, just ate warm and enjoyed with a cup of tea. Thank you!
Fabulous! This is great to hear, and I really appreciate your sharing! ❤️
Great directions and recipe was exact! It turned out great! Very tasty and I will bake it again! Thanks!
Woohoo! I'm so happy you enjoyed, Donald!
Thanks for the recipe I'm predibites so I was glad to see no sugar added, I know banana hasa certain amount, but welcomed no extra Suger I will definitely try your recipe, I love banana cake, but the recipe had a half cup caster Suger and half brown Suger so it's ban for me I'll let you know how the recipe turns out greetings from dublin ireland Patricia 🇮🇪
Greetings, Patricia, and I hope you like the cake!
AMAZING! This cake was delicious all plain and simple. Easy to prepare and my whole family is munching on it.
It is so good plain that I decided to skip the chocolate all together.
My choices for replacements: i used maple syrup, cornstarch and MCT oil. No chips and no topping. My almond flour is the Raw almond flour from nuts.com
I wish I could post a pic. It doesn't have the same coloring as the original recipe cake, but its to die for. Definitely a keeper!!!! Thanks!
Hi Eliana, thanks for your comment, and I'm so glad that you and your family loved the cake!
Hi Nicki! Can I replace the oil with butter? And if so would I have to double the measurement of the oil?
Hi Layla, you can swap out the oil for 4 tablespoons of melted butter. I hope you enjoy!
I used about 1/4 cup of melted ghee and it turned out great!
I have been off of vegetable and seed oils for a few years now (which is a game changer) so being able to substitute ghee or coconut oil for things is great.
This is a great tip; thank you for sharing, and I’m so happy you enjoyed!
I use corn flour and olive oil (No butter)
With success
Thanks
Hi there! Can I make this with frozen bananas, and just thaw them fully beforehand? Thanks!
Hi there! Yes, you can use defrosted frozen bananas for this cake. When you defrost the bananas there might be a bit of water in the bowl - just drain that off before mashing them up. I hope you enjoy the cake!
Can this be made without honey? Maybe extra mashed banana instead of the honey? Looking for a recipe that is entirely fruit sweetened.
Thanks.
Hi Debbie, I haven't tested this recipe without the honey (or maple syrup) so can't guarantee the results. Banana is heavier than honey so the cake will likely end up a bit denser. However, I do think it should work. Keep me posted!
I followed the recipe but the batter ended up being like a cookie dough consistency. I added a little bit of almond milk but the batter seemed to quickly absorb all of the liquid added.
I can’t figure out what went wrong. It’s baking now and smells amazing.
Hi Myla! Hmm, did you measure the almond flour in cups or using a scale? It could have been that there was too much flour in the batter, which would cause the batter to be too thick. Let me know. I hope the flavor was still good!!
Really nice and light. I made mine into 11 little cupcakes and cooked them about 20 mins..
I had no vanilla essence and choc chips so as I’ve lots of lemons in the garden i put a large spoon of lemon zest instead. Very nice taste and everybody loved them.
Hi Jacqui, I'm so glad you enjoyed! Great tip about baking cupcakes instead. 😊
I am planning to try this recipe with freeze dried strawberry pieces instead of chocolate chips. I hope it turns out well.
Made these as muffins today and they were fantastic!!! Not too sweet, carmelized on the outside and light and fluffy inside.
Hi Sue, I'm so happy to hear! Do you know how many muffins you were able to make?