Can I use regular milk instead of almond milk?

Yes! If you aren't on a dairy-free diet or you don't have dairy-free milk at home, then regular milk will work just as well.

Can I freeze gluten-free banana cake?

Yes, you can freeze the cake. I prefer to put the slices on a sheet pan first then put the sheet pan in the freezer. Once the slices are frozen you can put them in a freezer bag or airtight container without them getting smooshed. This way you can pull out one slice at a time if you like.

Can I use unripe bananas?

I wouldn't recommend it. Unripe bananas are not sweet or creamy which will change the overall flavor of the cake. For best results, use ripe bananas for natural sweetness and great banana flavor.

Can I use frozen bananas?

Yes, you can actually use frozen ripe bananas, but you'll need to defrost them before using them in the cake. You can defrost them in the refrigerator overnight or place them in the microwave in a microwave-safe bowl until they are warmed through. Read my guide on u003ca href=u0022https://theglowandglowclub.com/how-to-freeze-bananas/u0022u003ehow to freeze bananasu003c/au003e.

Gluten-Free & Dairy-Free Banana Cake with Vanilla Frosting

Ingredients

Units Scale

For the cake:

Nonstick cooking spray
3 cups gluten-free baking flour (I used Bob’s 1-to-1 Gluten Free Baking Flour)
1 1/2 cups cane sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 1/2 cups unsweetened almond milk
3/4 cup butter, softened (for dairy-free, use vegan butter)
3 eggs, beaten
1 teaspoon vanilla extract
3 large ripe bananas, mashed

For the frosting:

2 1/2 cups powdered sugar
1/4 cup butter, softened (for dairy-free, use vegan butter)
2–4 tablespoons unsweetened almond milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and sea salt.
Then, add 1 ½ cups of almond milk, ¾ cup of the softened butter, eggs, 1 teaspoon vanilla extract, and the mashed bananas.
Use a mixer to mix the ingredients until they are combined with no lumps in the batter.
Pour the batter into your baking dish and bake for 35-40 minutes, or until the top starts to turn a golden brown and a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the frosting. In a medium mixing bowl, combine the powdered sugar, ¼ cup of softened butter, 2 tablespoons of almond milk, and 1 teaspoon of vanilla extract. Use a mixer to mix together. Add an additional 1-2 tablespoons of almond milk to reach the desired consistency.
When the cake is done baking, let it cool for at least 15 minutes before spreading the frosting evenly on top.
Serve at room temperature.

Notes

Store any leftover cake in a covered container on the countertop for up to 2 days or in the refrigerator for up to 4 days.
If you aren’t on a dairy-free diet, you can replace the almond milk with cow’s milk.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Oven
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 cake slice
Calories: 413
Sugar: 42.2 g
Sodium: 213.2 mg
Fat: 13.6 g
Saturated Fat: 8 g
Carbohydrates: 70.1 g
Fiber: 1.6 g
Protein: 3.5 g
Cholesterol: 69.7 mg