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!
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cup sugar
- 2 large eggs
- 1 cup mashed banana
- 1 1/2 teaspoons vanilla
- 3/4 cup mayonnaise
- 3/4 cup sorghum flour/brown rice flour (mix of equal parts, white rice flour works too)
- 3/4 cup potato starch
- 1/2 cup tapioca flour or starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Using a mixer, cream together the butter, oil, and sugar.
- Add the eggs, banana, and vanilla, and mix 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 greased 9 x 13 inch pan.
- Bake at 350° for 30 – 35 minutes.
- 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.