Gluten-Free Banana Espresso Cake
A favorite cake in my home, this gluten-free banana espresso cake is super easy to make. You can make it in a single layer or double layer depending on your mood.
I think banana bread gives us all the warm and cozy feelings. It’s great with coffee or tea and perfect for breakfast. However, there are times you just want something a bit more fancy, but still easy to make. Undoubtedly, this cake is it, super yummy and delicious, and more importantly easy to make. I recently made it and it lasted 3 days in my home, it’s so hard not to go back for seconds.
Why You'll Love This Recipe
- It’s gluten-free but can also be made using regular all-purpose flour.
- It’s a nice change from plain banana bread.
- If you’re a banana lover it’s a great dessert.
- The cream cheese frosting is supper yummy.
- Can be served casually or for entertaining.
Ingredients
Gluten-free Flour – Use your favorite brand. Can sub in regular flour if not gluten-free.
Xanthan Gum – Needed only if the gluten-free flour doesn’t have it in the mix.
Baking Powder
Baking Soda
Salt
Instant Espresso Powder (Optional) – For a nice flavor, it doesn’t make it taste like coffee.
Sugar – Regular granulated sugar.
Bananas – Ripe bananas, the more brown spots the better
Oil – Veg, canola or coconut oil works well.
Eggs
Vanilla Extract
Butter
Cream Cheese
Powdered Sugar
The Cake
The banana cake can be made in a single layer using a 13×9 baking pan. If you want to make it a double layer you can use an 8×8 or 9×9 round cake pan. Â
Instructions
- Pre-Heat the oven to 350°F.
- Grease and flour two 8 or 9 inch round baking pans or one 13×9 baking pan.
- In a large bowl, combine the first six ingredients.
- In a separate bowl mash the bananas, then add the oil, eggs, and vanilla extract and mix well.
- Pour into the baking pan and bake 10-15 minutes for the the 9 x 9 or 30-35 minutes for the 13 x 9 or until a tester comes out clean.
- Cool the cake on a wire rack for 5 minutes. Remove from the pan and let the cake cool completely. If using a 13 x 9 pan you can leave it in the pan if desired.
The Frosting
- Using a mixer, beat the butter and cream cheese until creamy.
- Add in the vanilla extract ad powdered sugar. Mix, scraping the bowl as needed until the mixture is smooth and creamy.
- Frost the cake.
Topping Variations
If you feel inspired you can top the frosting with these ideas:
Caramel drizzle
Mini Chocolate chips
Caramelized bananas
Chocolate shavings
Storage Tips
Because of the frosting, the cake needs to be refrigerated. You can remove it about a 1/2 hour before serving so the frosting has time to soften a bit. However, you it still tastes yummy if you don’t want to wait that long.
Gluten-Free Banana Espresso Cake
Materials
For The Cake
- 1 1/2 cup Gluten-free flour
- 3/4 tsp Xanthan Gum if GF flour doesn't have it in the mix already
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Instant Espresso Powder Optional
- 1 cup Sugar
- 1 1/4 cup Ripe mashed bananas About 3 medium bananas
- 1/2 cup Oil such as vegetable, or canola oil
- 2 large Eggs
- 1 tsp Vanilla Extract
For The Frosting
- 1/2 cup Butter softened
- 8 oz Cream Cheese
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
Instructions
- Pre-heat oven to 350°F.
- Grease and flour two 8 or 9 inch round baking pans or one 13x9 baking pan.
- In a large bowl, combine the first 6 ingredients.
- In a separate bowl mash the bananas, then add the oil, eggs, vanilla to them and mix well.
- Pour into baking pan and bake 10-15 minutes for 9x9 or 30-35 minutes for 13x9 or until a tester comes out clean.
- Cool the cake on a wire rack for 5 minutes. Then remove them from the pan and let the cake cool completely. If using a 13x9 pan you can leave in the pan if desired.
Make the Frosting
- Using a mixer, beat the butter and cream cheese until creamy.
- Add the vanilla extract and powdered sugar and mix, scraping down the bowl as needed. Continue to mix until smooth.
- Frost the cake.
Notes
Nutrition
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