Must-Try Delicious Gluten Free Banana Cake

Have some over-ripe bananas on hand? For this recipe, you can opt to leave it un-frosted or use a basic buttercream or royal icing to drizzle on top. Frankly, it is plenty sweet on it’s own and can do just fine without any frosting at all. A perfect complement to a nice cup of coffee or black tea.

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Check out this delicious gluten free banana cake adapted from the beautiful cookbook, Just a Matter of Thyme by Roxie Kelley and friends.

I chose a bundt ring pan to make this recipe but you could use a 9 x 13 cake pan as well. I want to try this in bread loaf pans next and leave un-frosted as extra-moist banana dessert slices. As long as a thermometer in the middle reads approx. 200 degrees, the time can be adjusted quite easily for “done-ness”.

Gluten Free Banana Cake

• 1/2 C. Butter, softened
• 1 1/2 C. Sugar
• 2 Eggs
• 3 Ripe bananas, mashed
• 1/4 C. Almond or coconut milk
• 1 C. Brown Rice flour
• 1 C. Tapioca Starch
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1 tsp. Xantham
• 1/2 C. Walnuts, chopped
• 1/2 C. Semi-sweet chocolate chips (optional)

Here’s what I did: I preheated the oven to 325 degrees and greased my baking pan. Then I dumped the first 5 liquid ingredients in my mixer and thoroughly mixed. Next, I added the dry ingredients, reserving the walnuts and chocolate chips until after everything was mixed well. Just a short stir with the final 2 ingredients, walnuts and chocolate chips, and I was good to go. I baked the cake for about 50 minutes and checked with a food thermometer in the dough to achieve approximately 200 degrees. After it reached that goal, I took it out of the oven, let it cool, and loosened with a butter knife. Inverting the cake onto a plate, I let it completely cool before slicing. You can opt to pour a thinned buttercream frosting or royal frosting on the top. I would’ve put extras in the freezer but it didn’t make it that far. We took a few slices on a car trip and kept it in the cooler and the fridge.

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