This gluten free banana cake with chocolate frosting is beyond moist and fluffy! The banana and chocolate flavors pair together perfectly.
If you're a fan of this banana cake, you'll love my maple glazed banana scones, banana pudding cheesecake squares and caramel banana pie!
Have you ever tried bananas dipped in chocolate? I feel like banana and chocolate is an unexpected match that just works. And if you haven't tried it yet, this is your sign.
This gluten free banana cake is so fluffy and completely irresistible. Any fans of banana bread in your life will definitely appreciate this sweet treat.
I love making sheet cakes because they're so simple and fuss-free. Just spread a thick layer of chocolate frosting on it and you're done!
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Why You'll Love This Gluten Free Banana Cake
- Like I said, those banana and chocolate flavors work so well together. Trust me on this one. That silky chocolate frosting is perfection.
- This is one EASY gluten free cake recipe. It comes together in a flash.
- It's such a soft and moist cake, thanks not only to the bananas but the yogurt and milk, too.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. Unless otherwise noted, this is the flour I use in all of my recipes. If you're using a different blend, you'll want to make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to swap in AP flour if you're not following a gluten free diet.
- Bananas: You know the drill. When it comes to baking with bananas, it's best to use ripe bananas. The more brown spots, the better!
- Greek yogurt: Regular readers will know that Greek yogurt is one of my favorite egg substitutes when it comes to gluten free cakes. It adds so much richness and moisture! Be sure to use plain yogurt. I tend to alternate between 0% or 2% and both work well.
- Milk: I really recommend whole milk here but, in a pinch, low fat should work.
- Cocoa powder: We're using natural unsweetened cocoa powder in our chocolate frosting.
Step-By-Step Instructions
STEP ONE: Combine the dry ingredients in a medium bowl. Whisk the flour, baking powder, baking soda, and salt and set it aside for now.
STEP TWO: Cream the butter with the sugar until it's smooth.
STEP THREE: Add in the rest of your wet ingredients - the mashed bananas, yogurt, milk, and vanilla. Mix to combine.
STEP FOUR: Add the dry ingredients and mix on low speed until combined.
STEP FIVE: Transfer batter to your greased 9x13 pan and bake on 350ºF for 35-40 minutes. Cool completely before frosting.
STEP SIX: To make the frosting, start by beating the butter for about 5-6 minutes. Add the powdered sugar, cocoa powder, and salt, then add in the milk until buttercream is smooth and creamy. Spread onto cooled cake before serving.
Expert Tips
- As always, my top baking tip is to use a scale to weigh your dry ingredients, particularly the flour. This is super important because it's the only way to ensure accuracy, and too much (or too little) flour will really impact the end result.
- You want to make sure your baking powder and baking soda are fresh. Here's an easy way to test it out.
- I like to use a potato masher to mash up my bananas, but you can always just use a fork.
- The bake time for this cake is 35-40 minutes. Because all ovens are different, I recommend checking in around the 35 minute mark. You'll know the cake is done when a toothpick inserted into the center comes out completely clean.
- It's important to really take your time to beat the butter when making your frosting. This is the first step before adding any other ingredients! It really helps make for a creamy and smooth frosting. I let the mixer run for at least 5 minutes.
- For cleaner slices, refrigerate the cake for about 30 minutes after frosting, before slicing and serving.
Frequently Asked Questions
I haven't tested it, but you should be able to make this cake dairy free by using non-dairy butter, Greek yogurt, and milk.
You can store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Yes! Cover individual slices tightly in plastic wrap and freeze for up to 3 months.
Did you try my gluten free banana cake with chocolate frosting? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Gluten Free Banana Cake With Chocolate Frosting
Ingredients
For the cake:
- 2 ½ cups (370g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 ⅓ cups (267g) granulated sugar
- 3 large ripe bananas mashed
- 1 cup (240ml) milk room temperature
- ¾ cup (168g) Greek yogurt room temperature
- 2 teaspoons vanilla extract
For the chocolate buttercream:
- 1 cup (226g) unsalted butter room temperature
- 2 ½ cups (300g) powdered sugar
- ¾ cup (63g) unsweetened cocoa powder
- ⅛ teaspoon fine sea salt
- ¼ cup (60ml) whole milk
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.2 ½ cups (370g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the mashed bananas, milk, yogurt, and vanilla extract. Add the dry ingredients to the wet ingredients and mix on low speed until combined.1 cup (226g) unsalted butter, 1 ⅓ cups (267g) granulated sugar, 3 large ripe bananas, 1 cup (240ml) milk, ¾ cup (168g) Greek yogurt, 2 teaspoons vanilla extract
- Spread the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
For the chocolate buttercream:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 5-6 minutes.1 cup (226g) unsalted butter
- Add the powdered sugar, cocoa powder, and salt and beat to combine. Add the milk and beat for another 5 minutes.2 ½ cups (300g) powdered sugar, ¾ cup (63g) unsweetened cocoa powder, ⅛ teaspoon fine sea salt, ¼ cup (60ml) whole milk
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