The most amazing moist and fluffy gluten free banana cake! This sheet cake recipe is packed with banana flavor and a touch of nutty cashew butter with a decadent coating of chocolate cream cheese frosting on top. Made in under an hour, it's perfect for gatherings of all kinds!
Ever wanted to whip up a homemade cake for a party but don't want to deal with the fuss of tier-ed cakes? Then, look no further! This sheet cake is easy and simple and sure to please any crowd.
Consider this gluten free banana cake your favorite banana bread (aka this paleo chocolate chip banana bread) leveled up a bit. And by leveled up, I mean baked in a large cake pan so it can serve many and topped with a layer of rich and creamy chocolate cream cheese frosting. In other words, it's next level amazing!
- Bananas - Make sure to use overripe bananas in this recipe. They should have some brown spots on them and should be soft to the touch.
- Almond flour - This is the base of the gluten free banana cake. If needed, you can substitute this for gluten free 1:1 flour.
- Coconut sugar - Used to sweeten the cake. If needed, substitute light brown sugar or cane sugar.
- Cashew butter - To add a touch of nutty favor to the cake. Any nut butter will work in this recipe, just be sure it's creamy style and not chunky.
- Powdered sugar - This gives the icing it's sweet flavor and structure. Powdered monk fruit will work as well, but keep in mind monk fruit is much sweeter so you may want to use less than the recipe calls for.
- Vegan butter - Make sure this is at room temperature. It should be soft to the touch. Grass-fed butter will work as well in this recipe.
- Vegan cream cheese - Like the butter, the cream cheese also should be room temperature. I used a dairy-free cream cheese (KiteHill brand), but any cream cheese will work.
Step by step directions
This gluten--free banana cake is so simple to whip up, it's going to become your new go-to cake recipe! You need a 9 X 13 inch baking pan and a hand or stand mixer.
Step 1 : Mash the bananas
First, mash the bananas with the back of a fork or a stiff whisk until no large clumps remain.
Step 2 : Beat the eggs and coconut sugar
In a marge mixing bowl or in the bowl of a stand mixer, beat the eggs and coconut sugar until it's thick and creamy and the color resembles peanut butter. There will be little bubbles that form at the top of the mixture.
Step 3 : Add remaining "wet" ingredients
Next, add the mashed bananas, cashew butter, and vanilla to the bowl and continue to beat until well incorporated. If there are large chunks of bananas in the batter, mash them up with the beater or a fork.
Step 4 : Add dry ingredients
Finally, fold in the almond flour, cinnamon, and baking soda and powder into the cake batter. This is best done with a rubber spatula if you're mixing by hand. If you are using a KitchenAid stand mixer, be sure to mix on low speed and only until the flour is incorporated.
Step 5 : Bake!
Pour the gluten-free banana cake batter into a 9 X 13 inch baking pan lined with parchment paper or greased with oil. Use the back of a spoon or a rubber spatula to level off the batter.
Bake in the oven until golden brown. You will know it's done when you can insert a toothpick in the center and it comes out clean. Set aside to cool before adding the frosting.
Step 6 : Beat the butter and cream cheese
To prepare the frosting, beat together the butter and cream cheese until light and creamy. You should see stiff peaks begin to form with the beaters.
Step 7 : Add the remaining frosting ingredients
Once the butter and cream cheese have been creamed together, slowly add ½ cup of the cacao powder and 1 cup of the powdered sugar to the bowl while it's mixing. Then add the vanilla and 2 tablespoon of almond milk and continue to mix.
Add the remaining cacao powder and 1 cup of the powdered sugar and continue to beat, scraping down the sides as needed. Add the last cup of powdered sugar slowly to the bowl while mixing. The consistency should be light and creamy. If needed, add another tablespoon of almond milk. If the consistency is too thin, add another ¼ cup of powdered sugar until you reach your desired texture.
Step 8 : Ice the cake!
Finally, add the icing on top of the cooled gluten free banana cake and spread evenly using an uneven spatula. This part can be fun! Create big or small "waves" in the icing to give the cake some added texture.
Top with chopped chocolate and sea salt if desired. Slice into pieces and enjoy!
The best way to cut this cake is with a plastic knife or a warm sharp metal knife. If using a metal knife, dip it in some warm water, wipe off the excess liquid, and slice the cake. Be sure to wipe off the knife and repeat the warm water process after each cut.
To get perfectly even slices of cake, use a measuring tape to get an exact measurement of the cake and divide into how many piece you'd like to serve.
Frequently asked questions
I have found that almond flour ensure a fluffy and optimal texture to this cake. If needed, a gluten-free 1:1 flour will work as well.
Softened grass-fed butter is the best substitute for the vegan butter. Room temperature palm shortening will also work in this recipe.
To get clean and even slices of cake, use a ruler or tape measurer to get exact measurements of the cake. Use these numbers to figure out how and where to make your slices to get the number of pieces you wish to get from the cake.
Yes, this cake will make a 3 tiered 6-inch cake or a 2 tiered 9-inch cake.
This gluten free banana cake can easily be halved and baked in an 8 X 8 inch baking pan. Reduce the baking time to 20 minutes and check to make sure it's done.
For more delicious cakes, check out my:
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Gluten free Banana Sheet Cake
For the cake
- 4 overripe bananas - about 3 cups
- 4 eggs - room temperature
- 1 cup coconut sugar
- ½ tablespoon vanilla
- ½ cup cashew butter
- 3 cups almond flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
For the frosting
- ½ cup vegan butter - room temperature
- 8- oz vegan cream cheese - room temperature
- 1 cup cacao powder
- 2 ½ - 3 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoon unsweetened almond milk
For the cake
- Preheat oven to 350 F. Using the back of a fork or a stiff whisk, mash the bananas on a plate or in a bowl; set aside.4 overripe bananas
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs and coconut sugar together until light and creamy. Add the mashed bananas, vanilla, and cashew butter to the bowl and continue to mix until well incorporated.4 eggs, 1 cup coconut sugar, ½ tablespoon vanilla, ½ cup cashew butter
- Fold in the almond flour, cinnamon, baking soda, and baking powder to the batter until no flour clumps remain. Be sure not to over mix.3 cups almond flour, ½ teaspoon cinnamon, ½ teaspoon baking soda, 1 ½ teaspoon baking powder
- Pour the batter into a 9 X 13 inch baking pan lined with parchment paper or greased with oil. Use the back of a spoon or spatula to level off the batter and bake in the oven for 30 - 32 minutes until golden brown. Check to make sure it's done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. Let cool before icing.
For the icing
- In a mixing bowl or the bowl of a stand mixer, beat the butter and cream cheese together until light and creamy.½ cup vegan butter, 8- oz vegan cream cheese
- Slowly add ½ cup of the cacao powder and 1 cup of the powdered sugar to the bowl while it's mixing. Then add the vanilla and 2 tablespoon of almond milk and continue to mix.1 cup cacao powder, 2 ½ - 3 cups powdered sugar, 1 teaspoon vanilla, 3 tablespoon unsweetened almond milk
- Add the remaining cacao powder and 1 cup of the powdered sugar and continue to beat, scraping down the sides as needed. Add the last cup of powdered sugar slowly to the bowl while mixing. The consistency should be light and creamy. If needed, add another tablespoon of almond milk. If the consistency is too thin, add another ¼ cup of powdered sugar until you reach your desired texture.