Banana Cake

Gluten-Free Banana Cake | The Gluten-Free Homemaker

This gluten-free banana cake is so moist and delicious that everyone (gluten free or not) will love it. It was the favorite cake in our house for years until I started making carrot cake.

Then, everyone wanted carrot cake for their birthday, and soon they forgot about the loved banana cake. So, recently I made the banana cake for my son’s girlfriend’s birthday. I didn’t plan on eating it since I’m grain free, and so I used butter in the recipe.

Well, that cake smelled so good, and everyone raved about how good it was, that I ended up cheating on my diet (this recipe is gluten free, it’s just not grain free), and I indulged in a very small piece. It was great! (I took enzymes to help with digesting the butter.)

This cake is soft, moist, and sweet. I almost always put a simple glaze on top because it really does not need frosting. The butter, bananas, and mayonnaise keep this cake moist and the sorghum flour gives it a nice soft texture.

Yes, I did say mayonnaise. I know from my chocolate cake recipe that some of you think that sounds gross, but keep in mind that mayonnaise is mostly oil and eggs—common cake ingredients. And the cake does not taste like mayo at all. I don’t like using highly refined oils, so I use Hain Pure Foods Safflower Mayonnaise which contains expeller pressed safflower oil.

I’ve had this recipe on my site for a while, but I decided it was time for it to be updated. I’ve added new photos and adjusted the recipe just slightly.

So, the next time you have ripe bananas to use up, don’t hesitate. Make this cake!

Gluten-Free Banana Cake | The Gluten-Free Homemaker

5.0 from 3 reviews
Banana Cake
Recipe type: Dessert
  1. Using a mixer, cream together the butter, oil, and sugar.
  2. Add the eggs, banana, and vanilla, and mix well.
  3. Add the mayonnaise and mix.
  4. Combine the dry ingredients in a small bowl, then add, mixing until thoroughly incorporated.
  5. Spread the batter in a greased 9 x 13 inch pan.
  6. Bake at 350° for 30 – 35 minutes.
  7. Cool in the pan, or turn onto a rack if desired.
This cake is good with a simple glaze, cream cheese frosting, or vanilla frosting. It’s also great plain. To make a glaze, simply mix about 1 cup powdered sugar with a teaspoon of vanilla and just enough milk (or substitute) to make it the right consistency. Add one tablespoon to start and then add a teaspoon at a time till the sugar is moist but not too runny.


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  1. Gina says

    At first I was taken aback. Mayonnaise? But then I thought about what is in mayo: egg and oil, primarily. Those things are usually in a banana bread anyway! Good save!

  2. Amy Green says

    The best cooks can improvise on a dime…I learned that from my Grandma Ruth. A little bit of this, a little bit of that, and it always tastes incredible. So glad your cake was a success.

    I hope you had a wonderful anniversary weekend!

  3. Steph says

    Oooh, my husband will love this recipe! I'm going to make it to surprise him when he gets home from a business trip this weekend! I love the idea of mayo instead of sour cream! Always happy with a dairy free substitute so I can eat it too :)

  4. Karen says

    This is the best cake I have had in quite a while!! It’s so delicious that my family ate it ALL in one day! I didn’t even have a chance to ice it or take it out of the pan. In fact- the cover to my pan was in the dishwasher, and the whole cake was gone before I could ever get it washed and dried. I made it again tonight but used cinnamon applesauce instead of the bananas… we haven’t cut into it yet, but my mouth is watering just thinking of it. Thanks for such a great recipe! I’m new to GF baking and cooking, and your site has given me many delicious dishes to try.

      • Karen says

        Okay… applesauce is a hit too. I’m going to have to cut a piece tonight and save it in my lunch box for tomorrow before the kids find it!

  5. Vickie says

    Just made your Banana Cake,I used Pamela,s baking mix because I don’t have space to keep so many flours around. But it turned out wonderful, I have been gluten free for over a year but was scared of baking much, Thank you for your help I now look forward to baking again.

  6. Chell_S says

    I’m going to try this recipe this afternoon. It sounds great!

    I have a recipe from my mom for a chocolate miracle whip cake. It’s a very dense, moist cake & the miracle whip gives it a lovely tang!

    Thanks for sharing your recipes! Celiac runs in my family & new recipes are always a welcomed find.

  7. Lisa petersen says

    I substituted miracle whip because my kids had eaten the mayonnaise! I had sour cream but I was concerned about the other changes you had made To accommodate changing to mayo. The recipe turned out great. My husband misses out in really good desserts and you cant even tell this isn’t made with wheat flour. Thank you!!

  8. Brenda says

    Would the Banana Cake be just as moist if I used all purpose gluten free flour. In my area I can’t find the sorghum flour?

    • says

      All purpose gf flours contain different ingredients so they don’t all work the same way. It is definitely worth giving a try. The bananas are the key ingredient for keeping it moist.

  9. Deanna Myers-Coppock says

    I am enjoying your website! Sooooo many good recipes I don’t even have time to try them all. Every recipe I have gotten from your website has been very good. My husband started eating gluten free about 6 mos. ago and he says he would have never made it without my cooking. That’s funny, because I never liked to cook before.

    • says

      Deanna, I’m glad my web site has been a help to you. That’s wonderful that you’ve been cooking for your husband and helping him through this transition. I learned a lot about cooking after going gluten free and came to really enjoy it. Thanks for your comment!

    • Ainsley says

      I cannot follow a recipe to save my life. My little one is allergic to eggs, milk, wheat…….so
      I used applesauce to help make up the 1 cup of banana.
      2 cups of gluten free flour mix so did not add extra xanthan gum.
      Ground chia seeds gloop (1 Tbsp ground chia to 2 Tbsp hot water) instead of the egg.
      Coconut sugar and honey instead of sugar.
      Veganaise instead of mayo.
      Earth Balance instead of butter.
      Turned out perfectly.

  10. Ellie says

    Where do you buy sorghum flour, potatoe & tapioca starch. Sounds and looks good. Want to make. Thank you.

  11. Kateryna Lupir_Sheckels says

    Why all of ur baking yummy looking stuff had always tapioca or any other makes it so high in carbs so low in fiber I would love to make all of them but im on gluten free and almost no grain plus low gi there any recipe u have that I can use.thank you

  12. Penny says

    Please excuse me in advance for not understanding , but when it calls for 3/4 cup sorghum/brown rice flour(mix of equal parts), does that mean 3/4 cup of each or 3/4cup that has both combined. Thanks!

    • says

      I know that is a bit confusing, and I’m sorry. It’s 3/4 cup total. I filled it about half full with sorghum and the rest of the way with brown rice flour.

    • says

      I think too that it would be easy to make dairy free. However, now that I’m grain free and not eating a lot of foods I find that I’m going back to using real butter and sometimes milk in recipes. I was glad that son #1 asked for this cake for his birthday this week!

  13. says

    It’s fun to me when there is an unexpected ingredient — like mustard or mayo in a cake. It throws me for a second, and then you just go for it and look what you have… a deliciously, moist banana cake! Adding this one to my “baking to-do” list, thanks for sharing again!

    • says

      This is a definite keeper, Sarah, so make sure you get to it on your list. Some people think mayo is really gross or unhealthy. I happen to love the stuff. :)

  14. Lorna says

    I made this last night. It was soo delicious! It still tasted great today! A new favorite. :)

  15. Melissa says

    What could you put in place of rice flour? These look amazing but can’t have rice right now.

  16. Happy Momma in Tx says

    I just made this as a treat for my family. Oh my my, it is yummy!! I did make a few changes to mine. Instead of vegetable oil, I used coconut oil and 1c sugar and plain Greek yogurt instead of the mayo. Next time I will add a bit of cinnamon too. This was even a hit with my husband, who normally shy’s away from gf foods! My kids both said it was scrumptious!
    It will be going into my make again folder. Thank you for posting it.

    • says

      I’m especially glad to know that the coconut oil works well. I rarely use vegetable oil, but I do occasionally in birthday cakes. I’m always afraid to experiment with coconut oil when I’m making it for someone’s birthday.

  17. Anna Bartness says

    I just made this for guests today, and five stars is not enough to describe how incredibly good this cake is. All my guests loved it, LOVED IT, but I am my own worst critic, and I LOVED IT . Thanks for providing such an easy, delicious dessert for those who can eat gluten and those who cannot!! If you are reading this, don’t hesitate. Just make it! You won’t be sorry.

  18. Flo says

    I would like to know if I could use a gluten free flower blend? If so what don’t you need….also if I could use applesauce instead of mayonnaise

  19. soni gupta says

    I came across your website when I googled banana cake. I am vegetarian and gluten free, my whole family has been diagnosed gluten intolerant, but they are having a hard time being gluten free. The whole family is vegetarian, we don’t eat meat, fish or eggs or any animal byproducts (gelatin etc.) we are ok with dairy since it doesn’t involve killing an animal. So my question to you is if I use a mayo that doesnt have eggs, and replace the eggs with either flax or chia seeds would that work?

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