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    Home » Recipes » Desserts and Sweet Treats

    Gluten free Banana Cake with Cinnamon Cream Cheese Frosting

    Published: Nov 17, 2012 · Updated: Aug 17, 2021 · by Nicole · This post may contain affiliate links.

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    Gluten free Banana Cake
    Gluten free Banana Cake
    Gluten free Banana Cake
    Gluten free Banana Cake
    Gluten free Banana Cake
    Gluten free Banana Cake
    Gluten free Banana Cake

    This GLUTEN FREE Banana Cake Recipe is a gorgeous one bowl cake. This cake is quick and easy to make as your food processor does all the hard work!

    Gluten free Banana Cake
    According to my husband, this Gluten Free Banana Cake "is the shiz!"

    When he said it several times, in between mouthfuls of cake, and then promptly put aside his empty plate informing me not to put it in the dishwasher because he was keeping it out to have more cake later, I knew he really liked it.

    Then when he had his second piece later and asked me when I was making this cake again, as he made it clear this cake wouldn't last long, I knew he really, really liked this banana cake. In fact, we both liked it so much I have another one in the oven now 🙂

    In fact, we both liked it so much I have another one in the oven now 🙂

    Best ever carrot cake - Gluten Free Carrot Cake recipe - so good you'd never know it was gluten free! | @DeliciousEveryday deliciouseveryday.com
    Have you tried my Gluten Free Carrot Cake recipe?

    It's good. Really good. What's more, if you are on a gluten free diet this banana cake is a cake you can eat!

    Really good. What's more, if you are on a gluten free diet this banana cake is a cake you can eat!

    What's more, if you are on a gluten free diet this banana cake is a cake you can eat!

    So what makes this recipe great?

    • It is a fantastic way to use up an excess of bananas or overripe bananas.
    • It's easy!
    • You only need one bowl!
    • Your food processor does all the work.
    • And it smells amazing while it is baking.

    The finishing touch is a creamy cinnamon cream cheese frosting topped with salted honey roasted pecans.

    So if you have some overripe bananas sitting on your kitchen bench make this easy banana cake today!

    Gluten free Banana Cake


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    Gluten free Banana Cake

    Gluten free Banana Cake

    Gluten free Banana Cake with Cinnamon Cream Cheese Frosting

    This GLUTEN FREE Banana Cake Recipe is a gorgeous one bowl cake. This cake is quick and easy to make as your food processor does all the hard work!
    4.74 from 15 votes
    Print Pin Save Saved!
    Course: Dessert
    Cuisine: Dessert
    Keyword: Gluten free Banana Cake
    Prep Time: 30 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 40 minutes
    Calories: 414kcal
    Author: Delicious Everyday
    12 slices

    Ingredients

    • 3 large overripe bananas
    • 5 large eggs
    • 1 tsp heaped baking powder
    • ½ tsp bicarbonate of soda
    • 175 g Almond Meal/Flour 6 ¼ ounces
    • 75 g Hazelnut Meal/Flour 2 ½ ounces
    • 220 g caster sugar ½ pound
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg

    SALTED HONEY ROASTED PECANS:

    • ½ cup pecans
    • 1 tbsp honey
    • ¼ tsp sea salt
    • 1 tsp boiling water

    CINNAMON CREAM CHEESE FROSTING:

    • 250 g cream cheese at room temperature, ½ pound
    • 50 g butter at room temperature, 1 ¾ ounces
    • 100 g icing sugar sifted, 3.5 ounces, powdered
    • 1 tsp ground cinnamon
    US Customary - Metric

    Instructions

    • Grease a 20cm/7 inch springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
    • Place the bananas in a food processor and process until smooth. Add the remaining cake ingredients and process to combine. Pour the batter into the springform pan and bake for 40 minutes to 1 hour. Check the cake after 30 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through. Remove from the oven and let the cake cool completely in the tin before removing.
    • While the cake is cooling keep the oven on at 180 celsius (350 fahrenheit) and make the honey roasted pecans. Combine the pecans, honey, sea salt and boiling water in a bowl and mix to combine. Place on a tray lined with baking paper and bake for 15 minutes, stirring about half way through to make sure they are evenly cooked. Remove the tray from the oven and set aside to cool.
    • To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and cinnamon and beat for another 5 minutes, or until pale and fluffy.
    • Spread the frosting over the cooled cake and top with chopped roasted pecans.

    Notes

    Any left over pecans are wonderful with ice cream, in salads or simply on their own.
    Note amounts in ounces and pounds have been rounded. If you need to convert weights you will find a great converter here

    Nutrition (Estimated)

    Calories: 414kcalCarbohydrates: 41gProtein: 8gFat: 26gSaturated Fat: 7gCholesterol: 100mgSodium: 224mgPotassium: 218mgFiber: 3gSugar: 33gVitamin A: 500IUVitamin C: 2.8mgCalcium: 98mgIron: 1.5mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian & Vegan Dessert Recipes

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    Reader Interactions

    Comments

    1. Sophie says

      February 08, 2016 at 1:46 pm

      Hi I was wondering if you could replace the sugar for honey?

      Reply
      • Nicole @ Delicious Everyday says

        February 08, 2016 at 4:02 pm

        To be honest, I haven't tried making this cake with honey in place of sugar, so I can't comment on whether it would work. If you decide to try it here are a couple of tips. 1. When replacing the sugar with honey reduce the amount by 1/4 as honey is sweeter than sugar. 2. Honey burns at a lower temperature than sugar so you will need to reduce the temperature. Try reducing it by 10 degrees celsius or 50 fahrenheit. 3. Because honey is a liquid normally you would reduce the amount of liquid in the cake to compensate, however, in this recipe, the only liquid is eggs. I'd try adding an additional 1/4 cup of almond meal to allow of the extra liquid. I can't say whether this will all work, as I haven't tried this myself, but if you do decide to give it a go I'd love to know how it turns out 🙂

        Reply
        • Sophie says

          February 13, 2016 at 1:01 pm

          Thanks for the tips, I'll let you know if it work out!

        • Sophie says

          February 18, 2016 at 3:51 pm

          Hi Jennifer, I used the tips you suggested and it worked great. I would probably decreases the honey to half a cup next time though as it was plenty sweet enough. Thanks for a great recipie!

        • Nicole @ Delicious Everyday says

          February 21, 2016 at 7:27 am

          Thanks for the feedback Sophie. I'm so glad those tips helped and that you enjoyed the cake. 🙂

    2. zonderzooi says

      January 03, 2016 at 2:32 am

      This one looks even better. The cream on top of it looks so delicious.

      Reply
    3. Sally says

      April 05, 2015 at 3:21 pm

      The best ever banana cake which took 10 minutes to make in the Thermomix. Gluten free so perfect for family and friends on Easter Sunday who cannot have Wheat. The cream cheese icing with roasted pecans on top are delicious.

      Reply
      • Jennifer Schmidt says

        April 05, 2015 at 5:03 pm

        Thank you so much for taking the time to comment Sally! I'm so glad you enjoyed it. It is definitely one of my favourites. Have a wonderful Easter! 😀

        Reply
    4. Jo says

      March 17, 2015 at 2:04 am

      Loved this although I halved the sugar and replaced with coconut Palm sugar and the cake is fat free so you can justify the frosting. Best texture of any Paleo cake I've made yet I think that maybe because coconut flour is not used. Many thanks

      Reply
      • Jennifer Schmidt says

        March 17, 2015 at 7:13 am

        I'm so glad you enjoyed it Jo. 🙂 If you liked this cake then you might also enjoy my carrot cake too. You'll find the recipe here

        Reply
    5. Amanda says

      March 03, 2015 at 11:43 am

      This cake is amazing... Absolutely 'the shiz'! Thank you... I think I will cut the sugar next time just because we eat very little sugar here, but delicious as written!

      Reply
      • Jennifer Schmidt says

        March 03, 2015 at 4:08 pm

        Thanks Amanda! I'm so glad you enjoyed it 😀

        Reply
    6. Katie says

      October 15, 2014 at 10:49 am

      This looks like a wonderful recipe to try for my son's first birthday party coming up! Is there another type of flour I can sub for the hazelnut flour? I don't think they sell that in stores where I live. I can order it off of Amazon if need be, but would like to avoid the hassle if possible 🙂

      Reply
      • Jennifer says

        October 15, 2014 at 12:57 pm

        Hi Katie, 😀 you can just replace the hazelnut flour with almond flour and it will be fine. Happy birthday to your son. I hope he loves the cake.

        Reply
    7. Susan says

      September 28, 2014 at 11:54 am

      Hello Jennifer,
      I baked this cake yesterday, with half the sugar indicated. The end result was nice enough, to taste, if it was for family purposes, but the texture was not particularly good, with the top and sides tending to fall away. I couldn't use it for guests without covering with the sweet icing and nuts but even them the cutting and eating texture is disappointing. Do you think the exact sugar is necessary to achieve a better result? Gluten-free choc almond meal cakes work out with a more dense texture. If I try again with all those expensive ingredients, I will mash the banana only, not mixing them to liquid state. May I ask, is butter or oil for the recipe ingredients missing?

      Reply
      • Jennifer says

        September 28, 2014 at 3:20 pm

        Hi Susan,

        Sorry to hear that halving the sugar in the recipe the cake didn't work out the way you had hoped. I've had lots of emails from people who have successfully made this cake with the full amount of sugar stated, who say that this is their favourite cake, so I suspect your suspicion is correct that reducing the sugar is to blame. By halving the sugar it does have an effect on the end result. You can learn a little more about the role of sugar in baking here. The sugar seems to help the cake caramelise on the edge providing stability. You could perhaps try reducing the sugar by maybe 1/4 or 1/3 but I can't say how that would affect the end result not having tried it.

        In answer to your other question, no, there is no oil or butter in the recipe. The natural fats in the almond meal along with the eggs provide enough fat for the cake.

        I hope that helps.

        Reply
    8. Melanie Wenger says

      September 12, 2014 at 10:50 am

      5 stars
      I was a bit concerned when the mixture was a little more liquid than I'm used to, but what a gorgeous cake. Even my step son who is not a fan of Banana cake liked this one. I smeared the top with coconut butter instead of the icing. Also substituted hazelnut meal with some cornmeal flour.

      Reply
      • Jennifer says

        September 12, 2014 at 3:28 pm

        I'm so glad you enjoyed it Melanie 🙂 Thank you for taking time to leave feedback.

        Reply
    9. Christine says

      September 09, 2014 at 2:14 am

      5 stars
      Tried this cake recipe just now and it was amazing!!! No one would have guessed there was no flour, and no oil!!
      It was dense, moist, and very easy to prepare! Also I'd like to thank Jennifer for answering my questions via email. (your answer literally came in just 5 mins after I posted my question. Awesome!!)

      XOXO

      Reply
    10. john says

      April 17, 2014 at 8:21 am

      5 stars
      I added candied maple bacon bits to the top......it was INSANE

      Reply
      • Jennifer says

        April 17, 2014 at 8:28 am

        So glad you enjoyed it John! 😀

        Reply
    11. Nicolette says

      October 19, 2013 at 2:53 pm

      Love this cake! We make it every week just about. Have tried it with stewed fruit instead of bananas and worked well too. Usually skip the iceing and sprinkle with flaked almonds or shredded coconut instead. Freezes well this way. Thank you

      Reply
    12. Anastasia says

      April 01, 2013 at 10:05 am

      5 stars
      I stumbled across your website looking for gluten free banana cake recipes, so glad I did, I've bookmarked your website as it will be one of my favourites, at this stage I have seen a few recipes that I would like to try. Your recipes seem to be special not the norm.

      I made this gluten free banana cake with cinnamon frosting, I did not make the salted honey pecans this time. I just placed roasted hazelnuts on top.

      I used more bananas, maybe all up I used four and a half, I had to cut brown bits off.

      The recipe was easy to make I mixed it all by hand, used the electric chopper to mill my nuts.

      The cake was delicious and will be making it always. It was moist not sure if the extra bananas helped but I was really pleased with the results. I know many recipes that use the nuts as a flour base but I didn't know how to change the recipe to make a banana cake, I guess I really didn't think hard about it.

      Thank you for a lovely website and all the delicious recipes within... I'm you new fan.

      Anastasia
      Melbourne

      Reply
    13. Janet says

      January 26, 2013 at 1:12 pm

      5 stars
      Hello Jennifer
      I had lots of black bananas and was looking for a gluten free cake recipe to try. With my 19 month old granddaughter to help, we made this one and she has given it her seal of approval, dipping her hands in the mix to help fill the patty pans but somehow finding the way to her mouth instead. We made cupcakes and a cake (double quantity) and love the recipe. It is delicious!
      Thanks

      Reply
    14. Olivia says

      December 17, 2012 at 11:06 pm

      Compliments to you Jennifer, this cake is the "Shiz" - i wholeheartedly agree!! Made it for my family (6year old son celiac) and we all loved it!! Thankyou for such a beautiful cake and for all the extra kilo's I'll be putting on baking it all the time :). Olivia

      Reply
      • Jennifer says

        December 21, 2012 at 2:29 pm

        Hi Olivia, I'm so glad you enjoyed the cake, and that it's a cake your whole family can enjoy. 🙂 It's a definite favourite in our house. It also makes wonderful cupcakes too!

        I hope you have a wonderful Christmas and New Year. 😀

        Reply
    15. Roxana | Roxana's Home Baking says

      November 21, 2012 at 9:25 am

      I love banana desserts and your cake looks so moist. And the cream cheese frosting, even more delicious.

      Reply
    16. Sneh | Cook Republic says

      November 21, 2012 at 8:20 am

      You can never go wrong with a banana cake. Love em all!

      Reply
    17. Danijela says

      November 20, 2012 at 12:50 am

      This cake wouldn't last very long in our house neither. It really looks good. I am not on a diet, but I like this gluten free bonus. This is beautiful recipe Jennifer, as always 🙂

      Reply
    18. Ethel says

      November 19, 2012 at 10:51 am

      I'm new to reading your blog-love the photos, your writing and of course the recipes!
      I'm a type two diabetic and would appreciate knowing (if you have it) the carbohydrate count for a piece of this delicious sounding recipe.
      Thanks!
      Ethel

      Reply
      • Jennifer says

        November 19, 2012 at 11:13 am

        Hi Ethel, thanks so much for your comment and kind words. They really made me smile 🙂

        As for your question, I just went over to http://www.myfitnesspal.com/recipe/calculator and entered in the ingredients for the recipe, and the serving size (12 pieces) and it came out to 32g of carbs per slice with the frosting, but without the nuts. I hope that helps 😀

        If you are looking for a sugar free gluten free cake you might want to check out this recipe https://www.deliciouseveryday.com/2012/08/12/flourless-blood-orange-cake/ and https://www.deliciouseveryday.com/2012/04/24/banana-anzac-muffins-sugar-free/

        Reply
        • Ethel says

          November 19, 2012 at 11:36 am

          Thanks so much, Jennifer. That helps alot!

    19. Claire @ Claire K Creations says

      November 19, 2012 at 9:14 am

      Oh Jen I can practically taste this jumping off the screen. We're headed over to Perth this weekend to visit friends and I need a hostess gift to take. Do you think banana cake would be suitable?

      Reply
    20. Kathryn says

      November 19, 2012 at 5:33 am

      This sounds like such a delicious cake; I love using nuts rather than flour because it gives such a great texture and depth of flavour. This cake looks so wonderful!

      Reply
    21. Marina@Picnic at Marina says

      November 19, 2012 at 3:20 am

      I have a few friends, who can't have gluten, and I am definitely making this for them! Thanks for the recipe! 🙂

      Reply
    22. Christine @ Cooking Crusade says

      November 17, 2012 at 10:57 pm

      Mmm I just love baking with bananas.. I've taken to buying bananas weekly now so I always have a constant supply, heheh. I haven't tried baking with nut meals before but really would love to give it a try!

      Reply
      • Jennifer says

        November 18, 2012 at 3:56 pm

        I'm sure you will love cakes with nut meals, they are so moist and delicious. If you try this let me know 😀

        Reply
    23. thelittleloaf says

      November 17, 2012 at 7:23 pm

      I could eat handfuls of those salty honey roast peanuts alone... But I wouldn't because I'd want to save room for this incredible cake! Looks absolutely wonderful Jennifer.

      Reply
      • Jennifer says

        November 18, 2012 at 3:57 pm

        hehe I did eat handfuls of these nuts 😀 We also had some on a salad for dinner, and they were fantastic. I'll definitely be making more 😀

        Reply
    24. Mel says

      November 17, 2012 at 7:01 pm

      I LOVE banana cake and that looks so amazing. May have to let those bananas get a little bit too over-ripe so I can make it.

      Reply
    25. Gail says

      November 17, 2012 at 6:34 pm

      Hi Jennifer

      Looks great but do you think this cake could be made with different fruit?

      Thank you.

      Gail

      Reply
      • Jennifer says

        November 18, 2012 at 3:59 pm

        Hi Gail,

        You could probably make it with raspberries or stewed apples. Keep the fruit quantity to around 300g and it should work ok. You may need to play with the sugar quantity though depending on how sweet the fruit is.

        I hope that helps 🙂

        Reply
    26. Maureen | Orgasmic Chef says

      November 17, 2012 at 6:26 pm

      I've been invited to a dinner party and I was asked to bring dessert. Two of the other guests must remain gluten free so this cake is perfect! I love the cinnamon icing.

      Reply
      • Jennifer says

        November 18, 2012 at 2:07 pm

        Thanks Maureen 😀 I love the cinnamon frosting too. It really takes the cake up a notch...as do the pecans. They are addictive! 😀

        Reply
    27. suzanne Perazzini says

      November 17, 2012 at 4:44 pm

      I love the idea of this flour-free cake, and banana cakes are the best. But I am trying to cut way back on my added sugar intake and was wondering if pureed dates could take the place of the sugar or is the sugar necessary for the chemical balance?

      Reply
      • Jennifer says

        November 17, 2012 at 4:51 pm

        You could give it a try, I'm not sure how it would go though. It might be better to try adapting this one which uses honey (you could use agave as well) and replacing the orange with banana https://www.deliciouseveryday.com/2012/08/12/flourless-blood-orange-cake/. 😀

        Reply
        • suzanne Perazzini says

          November 17, 2012 at 5:16 pm

          I am not adverse to honey and that could be a good compromise. I think I would keep the banana and substitute it for the orange. Thanks for your help.

    28. JJ @ 84thand3rd says

      November 17, 2012 at 4:07 pm

      What a great endorsement by Troy - so funny! Looks like a great cake and so simple too!

      Reply
    29. Laura (Tutti Dolci) says

      November 17, 2012 at 3:14 pm

      Beautiful cake, I love the cinnamon cream cheese frosting!

      Reply
    30. jas says

      November 17, 2012 at 12:41 pm

      oh dear, I have a bunch of black bananas in my fruit bowl and now I'm just going to HAVE to make this, it sound deeelicious!

      Reply
    31. Ashley - Baker by Nature says

      November 17, 2012 at 12:24 pm

      The husbands approval is always a good sign! This cake looks sensational!!!

      Reply
    32. The Life of Clare says

      November 17, 2012 at 11:46 am

      I love carrot cake and it always feels like you're eating something that's good for you even if it's a little naughty.

      Reply
    33. Lizzy (Good Things) says

      November 17, 2012 at 11:38 am

      Sounds delicious, Jennifer, I adore a good carrot cake, especially with frosting!

      Reply
      • Jennifer says

        November 17, 2012 at 12:02 pm

        Hi Lizzy, sorry if you got the impression this is a carrot cake, because it's actually a banana cake.

        Reply
        • Lizzy (Good Things) says

          November 17, 2012 at 1:58 pm

          Gah, sorry, I meant banana... I love them both!

    34. Rosa says

      November 17, 2012 at 10:43 am

      That cake looks moist and dangerously delicious!

      Cheers,

      Rosa

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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