This Gluten-free Banana Cake is soft, fluffy, and so delicious, topped with chocolate frosting and chopped walnuts; the flavor combination is such a winner. It’s made with just a few simple ingredients, it’s quick and easy to make, AND it’s healthy (you can literally have it for breakfast)!
You seriously cannot beat banana cake. There’s something so nostalgic about the flavors of a banana sponge that never ceases to bring a smile to my face and my belly. This gluten-free banana cake produces an even bigger grin on my gob because it’s topped with a silky, rich chocolate frosting and crunchy walnuts. This combination is unbelievable.
The soft, fluffy sponge is made with simple ingredients like bananas, honey, yogurt, and oat flour (or blended gluten-free oats), and the chocolate frosting is made with yogurt, honey, and cocoa powder. Read that again. These are probably ingredients that you use to make porridge, so technically this banana cake is breakfast. Now that’s a reason to get out of bed in the morning.
This healthy banana cake is also really, really quick and easy to make – you don’t need any special tools or techniques.
It’s also gluten-free, refined sugar-free, and egg-free and can easily be made dairy-free, vegan, and nut-free by making a few simple tweaks (but more on that later).
So, without further ado – let’s make this incredible gluten-free banana cake.
Why you’ll love this banana cake with chocolate frosting
- The ingredients are simple and nourishing and you probably already have them in your kitchen!
- This cake is so quick and easy to make – no fancy technical skills or tools needed.
- It’s gluten-free, refined sugar-free, egg-free, nut-free (without the nuts on top) and can easily be made dairy-free and vegan.
- You can have it for breakfast!
- It’s perfectly sweet and delicious.
- The sponge is soft and fluffy and the chocolate frosting is silky and rich.
- It’s good for your soul and your body!
Why is this banana cake considered “healthy”?
- Natural Sweeteners: Instead of refined sugar, this recipe uses natural sweeteners like honey, maple syrup, or agave. These provide a gentle sweetness without spiking blood sugar levels, which can help maintain steady energy and prevent sugar crashes.
- Fiber-Rich Oat Flour: Oat flour forms the gluten-free base of this cake, adding a dose of fiber to support digestive health. Fiber also helps keep you full and satisfied, making this cake a more sustaining option than traditional banana cakes made with refined white flour.
- Ripe Bananas: Bananas bring natural sweetness, flavor, and moisture to the cake, meaning less added sweetener is required. They’re also a great source of potassium, an essential mineral for heart health and balanced blood pressure.
- Protein-Packed Yogurt: Greek yogurt adds structure and moisture to the cake and chocolate frosting without using butter or oil. Yogurt also provides protein, calcium, and beneficial probiotics, which can support muscle health, bone strength, and digestion.
- No Unnecessary Additives: Unlike many store-bought cakes, this homemade banana cake is free from artificial flavors, preservatives, and hydrogenated oils. Every ingredient is recognizable and contributes to a nourishing final product.
Ingredients and Substitutions
These are the ingredients you’ll need to make this Gluten-free Banana Cake. You can find the exact measurements in the recipe card at the bottom of this page.
Bananas: Ripe bananas bring natural sweetness and moisture to the bread. Use VERY ripe bananas for an extra sweet cake. If your bananas aren’t ripe enough, place them in a warm oven until they’re brown and sweet.
Yogurt: Adds moisture and structure to the cake without having to use butter, oil, or eggs! I recommend a thick yogurt like Greek or Double Cream Yogurt. Yogurt is also used in the chocolate frosting. For a dairy-free or vegan option, use a thick dairy-free yogurt like coconut or almond-based Greek yogurt
Liquid Sweetener: To add sweetness while keeping this banana cake refined sugar-free, I recommend using a natural liquid sweetener like honey, maple syrup, agave, or date syrup (I use honey). This is also used in the frosting.
Vinegar or Lemon Juice: Just a touch to react with the bicarbonate of soda, making this cake light and fluffy.
Oat Flour: Oat flour ensures a gluten-free base that’s fibre-rich and satisfying. You can buy oat flour or make your own by blending oats into a fine powder. You could alternatively use a gluten-free flour blend, just ensure that it contains xanthan gum. If gluten isn’t an issue, you can use whole wheat or all-purpose flour.
Bicarbonate of Soda: Reacts with the vinegar to give your banana cake the perfect lift and fluffiness.
Cocoa Powder: For the creamy, silky, healthy chocolate frosting.
Walnuts: This is an optional extra to add a crunch and visual appeal to your banana cake. You could use any other nuts or omit completely for a nut-free version. You could use chocolate chips instead.
Equipment Needed:
- Digital Food Scale: For accurate measurements and perfect results.
- Plate or Chopping Board: To mash the bananas on.
- Blender or Food Processor: If making your own oat flour.
- Mixing Bowl
- Whisk and Spatula
- 9-inch Springform Cake Tin
How to make gluten-free banana cake with chocolate frosting
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Start by preheating your oven and lightly greasing or lining your cake tin with parchment paper.
Step Two:
If making your own oat flour, blend your oats into a fine powder. If you have extra time (and energy) you can sieve your oat flour to be even finer.
Step Three:
Mash your bananas well with a fork. You want to mash your bananas until you can’t mash any more.
Step Four:
Add your mashed bananas, yogurt, liquid sweetener, and vinegar to your mixing bowl. Whisk until fully combined.
Step Five:
Add in your oat flour, bicarbonate of soda, and salt, and fold until completely combined.
Step Six:
Transfer the cake batter to your cake tin, level out the top, and then bake for 25-30 minutes. Check for doneness with a skewer. It should come out with a few moist crumbs.
Step Seven:
Whilst your cake is cooling, make your chocolate frosting. Add the yogurt, liquid sweetener, and cocoa powder to a bowl and mix with a fork until combined.
Step Eight:
Once your banana cake has cooled, spread the chocolate frosting over the top. You can also chop up some walnuts and add that on top too.
Step Nine:
Slice with a sharp, clean knife.
Tips and Notes
- Use Very Ripe Bananas: The riper, the better! Overripe bananas bring natural sweetness and moisture, making the cake extra soft and flavorful. If your bananas aren’t ripe enough, place them in a warm oven (around 150°F / 65°C) until they turn brown and sweet.
- Blend Your Own Oat Flour: If you don’t have oat flour, you can easily make it by blending gluten-free oats until they’re a fine powder. For an even fluffier texture, sift the oat flour after blending to remove any larger pieces.
- Check for Doneness: Every oven bakes differently, so start checking the cake around the 25-minute mark. Insert a skewer or toothpick in the center—if it comes out with a few moist crumbs, it’s ready. Avoid overbaking, as the cake may dry out.
- Frosting Consistency: Adjust the chocolate frosting to your desired thickness by adding a little more yogurt for a creamier, spreadable frosting or a touch more cocoa powder for a thicker, richer topping. For a firmer frosting, chill it in the fridge for 10–15 minutes before spreading on the cake.
- Vegan and Dairy-Free Frosting Options: If you’re making the frosting vegan or dairy-free, a coconut-based yogurt will yield the richest result. For extra indulgence, add a teaspoon of melted dairy-free chocolate into the frosting.
- Add-Ons for Extra Texture: Feel free to add mix-ins like dark chocolate chips, shredded coconut, or dried fruits to the batter for a unique twist. These can add texture and an extra boost of flavor.
Storage Instructions
Room Temperature: If you plan to eat the cake within a day or two, you can store it at room temperature. Place it in an airtight container, and keep it in a cool, dry place for up to 2 days. If your kitchen is warm or humid, it’s best to refrigerate it to maintain freshness.
Refrigerator: To keep the cake fresh for longer, store it in an airtight container in the fridge for up to 4 days. Chilling helps maintain the texture and prevents spoilage, especially if you’ve topped the cake with yogurt-based frosting.
Freezer: For longer storage, freeze individual slices. Wrap each slice in plastic wrap and place them in an airtight container or freezer-safe bag, then freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm each slice in the microwave for a few seconds to restore its fluffy, moist texture.
FAQ
Can I use regular flour instead of oat flour?
Yes, if you don’t need the cake to be gluten-free, you can substitute oat flour with all-purpose or whole wheat flour. However, this may affect the cake’s lightness and texture slightly, so consider sifting the flour for best results.
Can I make this cake without any added sweetener?
If you prefer a completely unsweetened cake, you can omit the liquid sweetener. However, keep in mind that this will yield a less sweet cake, especially if your bananas aren’t very ripe. To add some natural sweetness, try increasing the amount of ripe bananas.
Can I make the frosting thicker?
Yes, you can thicken the chocolate frosting by adding a bit more cocoa powder or reducing the amount of yogurt. For a firmer texture, chill the frosting for 10–15 minutes in the fridge before spreading it on the cake.
How do I make this cake dairy-free?
To make the cake dairy-free, simply use a plant-based yogurt like coconut, almond, or soy Greek-style yogurt. Ensure any chocolate used in the frosting or toppings is dairy-free as well.
Can I make this banana cake into muffins or cupcakes?
Absolutely! Simply divide the batter into a lined muffin tin, filling each cup about ¾ full. Bake at the same temperature but reduce the baking time to about 15–20 minutes, or until a toothpick comes out clean then top with your frosting.
How do I know if my bananas are ripe enough?
For the best flavor and sweetness, look for bananas that are heavily speckled or brown. If your bananas aren’t ripe enough, you can ripen them quickly by placing them in a warm oven at around 150°F (65°C) for about 15–20 minutes.
Can I freeze the whole cake?
Yes, you can freeze the entire cake. Wrap it well in plastic wrap, then place it in an airtight container or freezer-safe bag. For best results, slice the cake after thawing, as this helps maintain its shape and texture.
more healthy cake recipes for you:
- Easy Yogurt Plum Cake (made in one bowl!)
- Easy and Healthy Banoffee Cake
- Chocolate orange cake recipe: easy, fudgey, healthy
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Gluten-free Banana Cake with Chocolate Frosting
Equipment
- Blender or Food Processor (if making your own oat flour)
Ingredients
Gluten-free Banana Cake
- 400 g Banana (1.5 cups)
- 190 g Yogurt (¾ cup)
- 1 tbsp Lemon Juice or Vinegar
- 60 g Liquid Sweetener (3 tbsp)
- 225 g Oat Flour (2 ¼ cups)
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
Healthy Chocolate Frosting
- 250 g Yogurt (1 cup)
- 40 g Cocoa Powder (½ cup)
- 40 g Liquid Sweetener (2 tbsp)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease or line a 9-inch springform cake tin with parchment paper.
- If using whole oats, blend into a fine powder for oat flour.
- In a large mixing bowl, mash bananas until smooth. Add yogurt, honey, and vinegar, and whisk until fully combined.
- Add oat flour, bicarbonate of soda, and salt to the wet mixture. Gently fold until just combined.
- Pour the batter into the prepared cake tin, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- In a small bowl, mix yogurt, cocoa powder, and honey until smooth and creamy. Adjust thickness if needed by adding more yogurt or cocoa powder.
- Once the cake has cooled, spread the chocolate frosting over the top and sprinkle with chopped walnuts, if desired.
- Slice and enjoy!
Video
Notes
- For the best flavor and natural sweetness, use very ripe bananas. If your bananas aren’t ripe enough, place them in a warm oven until they soften and turn brown.
- To make your own oat flour, blend gluten-free oats into a fine powder, then sift for a smoother texture.
- For a thicker frosting, add more cocoa powder, or chill the frosting for 10–15 minutes before spreading.
- For a dairy-free option, use a plant-based yogurt like coconut or almond.
- To make the cake vegan, replace honey with maple syrup and use dairy-free yogurt.
Nutrition
Let me know in the comments below if you make this gluten-free banana cake with chocolate frosting!
Hi. Can I use egg in this recipe ? Thanks in advance