This Gluten Free Banana Cake with Fudge Frosting is a healthier treat made with almond flour. There’s lots of frosting options, and they’re all equally good. So I hope you enjoy this one – it’s perfect for an after-school snack, coffee break, brunch, or dessert!
Do you have some bananas turning black on the counter? No judging here because I currently have 3 of them that need some attention! Luckily this cake is just the thing. And since my last batch has already disappeared, I’m going to use up those bananas with another banana cake.
I often buy a bunch of bananas to make green smoothies. But after a few days, they start to get a bit blacker than I care for. That’s when they’re absolutely perfect for making banana cake.
This cake is based off my memory of recipe I used to make a number of years ago. In fact it was one of the 1st recipes I can ever remember making. It was called ‘banana snack cake’ but I lost the recipe forever ago. The beauty of a ‘snack cake’ as far as I can tell is they’re way lower in sugar!
That recipe was made with mostly processed ingredients. So I wanted to put together a healthier version with real food ingredients.
Ok so let’s jump in and talk about the ingredients:
- Almond Flour – this is what makes this cake gluten free and a healthier option. It’s also provides a good amount of moistness to the cake that allows for cutting back on the butter/oil.
- Tapioca starch – this binds the almond flour together and gives the cake it’s structure. You can also use arrowroot or even cornstarch.
- Maple syrup – I added just a touch to make this taste sweet enough to be considered a true cake.
- Ripe bananas – they provide the bulk of the flavor and the sweetness in this cake. The ripeness of your bananas also effects the structure of the cake. I’ve found the fluffiest cakes come from bananas that have a good amount of black spots with some yellow on the skin, (like the ones pictures).
- Butter/ghee/avocado oil – I personally love using butter or ghee in my baking because of the flavor. But avocado oil works beautifully as a dairy free option, (and it has a buttery flavor!).
Now… let’s get started making this Gluten Free Banana Cake with Fudge Frosting!
First up we’ll whisk together the dry ingredients before adding the wet ingredients.
Then stir together the batter and pour it into your prepared pan.
From there we’re going to bake the cake – you’ll know it’s done when it’s slightly puffed and a toothpick inserted into the center comes out clean – or with moist crumbs.
Now you’re ready to serve it! I think any banana cake/bread tastes better when cooled to room temperature. There’s just a deeper banana flavor after it’s cooled.
Also if you choose to frost this cake, you definitely want to make sure it’s completely cooled. This is even more true when you are using a buttercream frosting. A warm cake will melt a buttercream into a mess!
So I have several options for you today with this cake!
- Serve it plain without frosting as a lower sugar treat.
- Make it extra decadent as pictured with a half recipe of my Chocolate Buttercream Frosting.
- Go healthier and dairy free with my Fudge Frosting.
- My cream cheese frosting is a natural fit here or…
- …try out my Vanilla Buttercream Frosting with this cake.
It’s a choose your own frosting adventure, and you can’t go wrong! Pictured here is my Chocolate Buttercream Frosting and it makes this an extra decadent treat.
More recipe inspiration for what to do with over-ripe bananas:
- Paleo Chocolate Chip Banana Muffins
- 4-Ingredients Banana Pancakes (paleo)
- Blender Oatmeal Banana Pancakes
- Banana Chai Granola (paleo)
- Caramelized Banana Vanilla Bean Ice Cream
I really hope you enjoy this banana cake! If you do make this recipe, I hope you’ll leave me a comment/rating below. I always love hearing from you here. And over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This banana cake is a healthier treat that perfectly moist and fluffy, and great with any frosting option you choose!
2 cups fine almond flour
1/2 cup tapioca starch
2 Teaspoons baking powder, see notes
1/2 Teaspoon sea salt
1/4 cup maple syrup
3 ripe bananas, peeled and broken into chunks
1/4 cup melted ghee, butter, or avocado oil
1 Tablespoon vanilla extract
Chocolate Buttercream Frosting: (see notes)
1 stick salted butter, softened, 4 ounces
3 ounces chocolate, melted and cooled
3/4 cups powdered sugar, sifted
2 Teaspoons vanilla extract
Preheat the oven to 350ºF and lightly butter/oil a 9″x9″ baking pan, or deep dish 8″x8″.
Whisk together the almond flour, tapioca starch, baking powder, and sea salt. In a blender, add the maple syrup, bananas, ghee/butter/or avocado oil, eggs, and vanilla. Blend on low speeds until smooth. Or you can mash the bananas by hand, then whisk in the other ingredients.
Add the wet ingredients to the dry, and mix together to combine. Pour the cake batter into the prepared pan and bake until puffed in the center. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs, 35-40 minutes.
Remove the cake from the oven and cool on a cooling rack until the cake has reached room temperature before frosting it.
To make the chocolate frosting, add the butter to the mixer and beat until smooth. Add the cooled melted chocolate and beat again to combine. Add the powdered sugar and vanilla, and beat until fluffy, 2-3 minutes.
Spread the frosting over the cooled cake. Cut the cake into slices and serve. This cake keeps well at room temperature for 1 day, then refrigerate. If you want to store it in the freezer, don’t frost it. The frosting becomes much harder in the refrigerator, and the freezer changes the texture a bit.
The dairy free fudge frosting in the notes does much better in the refrigerator.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
Other frosting options are listed in the blog post. My Fudge Frosting is a great lower sugar and dairy free option. If you use a vanilla frosting, I would add 2 teaspoons of cinnamon to the cake batter.
The nutritional facts are calculated with the frosting listed in the recipe.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Banana Cake Recipe, Easy Banana Cake Recipe, Almond Flour Banana Cake, Healthy Banana Cake