Banana Cake

Soon after I was diagnosed with celiac disease, I found a gluten free banana cake recipe on the Internet which quickly became a family favorite.  As my repertoire of baked goods increased, I made it less often, but it remains a favorite.

Until this week, I hadn’t made it in a while, but after being away for several days, I had a few bananas that were perfect for use in a cake. The problem was that my frig was rather bare and I didn’t have any sour cream. I was determined to to make it without a trip to the store, so I began to think of substitutes.

I was out of yogurt, and thought I might be stuck until I remembered that this chocolate cake recipe uses mayonnaise. I ended up subbing the mayo for the sour cream and also making a few other changes. I was pleasantly surprised to find that it was as good as ever, if not better. This cake is soft and moist and has plenty of banana flavor.

Banana Cake
Recipe type: Dessert
  • ¼ cup butter, softened
  • ¼ cup vegetable oil
  • 1½ cup sugar
  • 2 large eggs
  • 1 cup mashed banana
  • 1½ teaspoons vanilla
  • ¾ cup mayonnaise
  • 2 cups gluten free flour mix (I used Carol’s sorghum blend)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  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. I’m sure there are many ways to mash bananas, but my favorite is to put them in a small bowl and use a pastry blender to mash them.


Gluten-Free Banana Cake


  • 1/4 c. butter, softened
  • 1/4 c. vegetable oil
  • 1 1/2 c. sugar
  • 2 large eggs
  • 1 c. mashed banana
  • 1 1/2 tsp. vanilla
  • 3/4 c. mayonnaise (I used Kraft reduce fat w/olive oil)
  • 2 c. gluten free flour mix (I used Carol’s sorghum blend)
  • 1 tsp. xanthan gum
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt


Using a mixer, cream together the butter, oil, and sugar.  Add the eggs, banana, and vanilla, mixing well. Add the mayonnaise and mix. Combine the dry ingredients in a small bowl, then add, mixing until thoroughly incorporated.

Spread the batter in a 9 x 13 inch pan sprayed with cooking spray. Bake at 350 degrees for 30 – 35 minutes. Cool in the pan, or turn onto a rack if desired.

This cake is good with a cream cheese or vanilla frosting. It’s also great without any. This time I used a simple vanilla glaze.

Note: I’m sure there are many ways to mash bananas, but my favorite is to put them in a small bowl and use a pastry blender to mash them.

Please add a link to your gluten free dessert (or dinner) idea.

1. Jessie (Choc-chip cookies)
2. Gina (Creme Caramel)
3. Brian (Chocolate Cake Mix)
4. Jen (Baked Potato Bar)
5. Heather (Chocolate Souffle)
6. The W.H.O.L.E. Gang- Ostrich Steak Strips Stir-fry
7. Amy (Smooth Watermelon Granita)
8. The W.H.O.L.E. Gang-DF, GF Blueberry Ice Cream & Blueberry/Blackberry Mini Pies
9. Cheryl (Rita’s Ice)
10. Mikki (Chocolate dipped strawberries)

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  1. glutenfree4goofs says:

    I would NEVER have thought of using mayo! Wow!
    Jessie at Blog Schmog

  2. 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!

  3. 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!

  4. Cheryl says:

    That looks wonderful! We love banana bread!

  5. Brenna Kater, the Oceanskater says:

    Wow, that looks good! And easy to make DF!

  6. 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 :)

  7. 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, I’m glad you all enjoyed it. That has been a favorite in our house too. Thanks for letting me know.

      • 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!

  8. 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.

    • Hi Vickie. Thanks for letting me know that you enjoyed the cake. Gluten-free baking can be tricky and you might have a few flops (I still do), but that can happen with regular baking too. I’m glad you’re not scared of gf baking any more!

    • Chell_S says:

      I’m glad to read that someone’s used this mix as I use it too & plan on using it for this recipe as well. :-)

  9. 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.

  10. 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!!

  11. 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?

    • 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.

  12. 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.

    • 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!

  13. Janet LePak says:

    Can you substitute appends or other sugar free products

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