This gluten-free almond flour banana cake is light, fluffy, and perfectly moist. Made with simple ingredients and topped with a delicious chocolate ganache, it’s the perfect easy cake for a special occasion! (Paleo-Friendly, Dairy-Free & Delicious!)
This Easy Gluten-Free Banana Cake Is a crowd Favorite!
Since this cake was first posted in 2021, it’s been made for birthdays, weddings, special occasions, and MANY baby smash cakes! This easy recipe became an instant fan favorite for good reason:
⏱️ EASE: This almond flour banana cake can be mixed up in about 15 minutes since you basically toss everything in a food processor to make it!
🍌 FLAVORS: Beyond the moist, fluffy texture, you’ll get rich banana flavor at its finest! You’ll also get subtle notes of vanilla and almond, which round out the cake beautifully. Topped with a rich chocolate ganache, and you’re in banana cake heaven!
⭐ SURPRISINGLY HEALTHY. I didn’t set out to make a healthy banana cake recipe, but this delicious cake is surprisingly healthy! Almond flour, no white sugar, and no added oil or butter. You’ll be amazed by the flavor!
💡 TOP TIPS: Measuring properly is the name of the game! Weigh flour or use the scoop and level method to avoid adding extra flour, and measure the mashed bananas for best results!
Happy baking! xo, Emily
Grab some extra bananas and let’s get to it! Here’s what you’ll need to get started…
Gather Your Ingredients
One thing I LOVE about this almond flour banana cake recipe is that it’s made with simple ingredients. Let’s take a look:
Use The Right Flour!
Keep in mind you want finely ground blanched almond flour, NOT almond meal here. Almond flour has a finer, more delicate texture, which helps create the moist, fluffy crumb of this cake.
How To Make This Almond Flour Banana Cake, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
Start With The Banana Cake
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8″ baking dish with parchment paper.
- Combine Wet Ingredients. In a food processor or blender combine mashed bananas, eggs, syrup, vanilla, and almond extract. Blend until smooth (you want the bananas very smooth for this cake).
- Add Dry Ingredients. Scrape down the sides of the food processor and add the dry ingredients–almond flour, arrowroot, baking soda, baking powder, and salt. Pulse until just combined.
- Transfer. Scrape down the sides of the food processor again, then pour the cake batter into your prepared baking dish. Smooth into an even layer.
- Bake at 350 degrees F. for 28-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Cool Before Frosting. Place cake pan on a wire rack and let the cake cool completely before adding the chocolate ganache. (You can put it in the refrigerator to speed up this process, if desired.)
Then, Make The Ganache
- Melt. In a microwave safe bowl, combine chocolate chips and milk. Microwave the chocolate in 20-30 second intervals, stopping to stir the chocolate thoroughly between intervals, until the ganache is completely smooth. (This will likely only take you 40-60 seconds. Don’t let it burn!) Alternatively, you can melt the chocolate and milk together over low heat in a saucepan on the stove.
- Frost The Cake. Pour the ganache over COOLED banan cake and use an offset spatula to spread the chocolate ganache evenly over the top of the cake.
- Chill to Set. Place the cake in the refrigerator to allow the ganache to set.
- Slice the cake into 12-16 slices and enjoy! Feel free to garnish with banana slices, chopped nuts, or shaved chocolate right before serving.
- Store leftover banana cake covered with plastic wrap or aluminum foil or tucked into an airtight container at room temperature 2-3 days or chill in the refrigerator 2-3 days. Cake can also be frozen up to 2 months.
More Frosting Options To Try
Not a chocolate ganache fan or craving something different? No worries! Top your banana cake with one of these other delicious options:
- Cream Cheese Frosting – A classic!
- Vegan Cream Cheese Frosting (using vegan cream cheese)
- Vegan Chocolate Frosting. This chocolatey frosting is a dream come true!
- Brown Sugar Cream Cheese Frosting. It almost adds a caramel-y note to the cake!
FAQ + Tips And Tricks For The Best Gluten-Free Banana Cake
CAN I USE ANOTHER FLOUR FOR THIS CAKE? This gluten-free cake was specifically formulated to be made with almond flour. 1:1 gluten-free flour blends, coconut flour, and oat flour are NOT appropriate substitutes for the almond flour in this recipe and will drastically throw off the texture. What you CAN do is use either cornstarch or tapioca starch in place of the arrowroot.
CAN I TURN THEM INTO CUPCAKES? This almond flour banana cake recipe can also be made into gluten-free banana cupcakes. Just divide the batter into 12 muffin cups (I love this nonstick muffin pan that doesn’t even need liners), and bake for 17-20 minutes instead of the 30-35 minutes an 8×8 cake requires.
YOUR PAN MATERIAL MATTERS! If you bake your cake in a glass or ceramic pan, you’ll likely need an extra few minutes and the cake may not bake as flat and evenly as in a metal pan.
PALEO NOTES: For strictly paleo folks, you’ll need to use paleo-approved/grain-free baking powder. You can make your own out of baking soda, cream of tartar, and arrowroot. You may also appreciate using a more paleo-friendly chocolate option in your ganache like these which are naturally-sweetened, vegan, and gluten-free.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Almond Flour Banana Cake recipe. I can’t wait to hear how it goes!
Gluten-Free Almond Flour Banana Cake
Ingredients
FOR THE GLUTEN-FREE BANANA CAKE:
- 1 cup mashed bananas 3 medium bananas or 2 large bananas (225 grams)
- 3 large eggs
- 3 Tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 2 1/2 cups blanched almond flour (280 grams)
- 1/2 cup arrowroot (72 grams) can sub cornstarch or tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
FOR THE CHOCOLATE GANACHE:
- 1 1/2 cups chocolate chips (255 grams)–dairy-free, as needed
- 1/2 cup milk (120 ml) I use unsweetened almond milk
Instructions
FOR THE BANANA CAKE:
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8″ baking dish with parchment paper.
- Combine Wet Ingredients. In a food processor or blender combine bananas, eggs, syrup, vanilla, and almond extract. Blend until smooth (you want the bananas very smooth for this cake).
- Add Dry Ingredients. Scrape down the sides of the food processor and add the dry ingredients–almond flour, arrowroot, baking soda, baking powder, and salt. Pulse until just combined.
- Transfer. Scrape down the sides of the food processor again, then pour the batter into your prepared baking dish. Smooth into an even layer.
- Bake at 350 degrees F. for 28-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Cool Before Frosting. Place cake pan on a wire rack and let the cake cool completely before adding the chocolate ganache. (You can put it in the refrigerator to speed up this process, if desired.)
TO MAKE THE GANACHE:
- Melt. In a microwave safe bowl, combine chocolate chips and milk. Microwave the chocolate in 20-30 second intervals, stopping to stir the chocolate thoroughly between intervals, until the ganache is completely smooth. (This will likely only take you 40-60 seconds. Don’t let it burn!) Alternatively, you can melt the chocolate and milk together over low heat in a saucepan on the stove.
- Frost The Cake. Pour the ganache over your cooled banana cake and use an offset spatula to spread the chocolate ganache evenly over the cake.
- Chill to Set. Place the cake in the refrigerator to allow the ganache to set.
- Slice the cake into 12-16 slices and enjoy! Feel free to garnish with banana slices, chopped nuts, or shaved chocolate right before serving. Store leftover banana cake covered at room temperature 2-3 days or chill in the refrigerator 2-3 days. Cake can also be frozen up to 2 months.
Notes
- Turn them into cupcakes! This recipe can also be made into cupcakes. Just divide the batter into 12 muffin cups (I love this nonstick muffin pan that doesn’t even need liners), and bake for 17-20 minutes or so instead of the 30-35 minutes an 8×8 cake requires.
- Paleo friends – For strictly paleo folks, you’ll need to use paleo-approved/grain-free baking powder. You can make your own out of baking soda, cream of tartar, and arrowroot.
- Don’t Have a Food Processor? A blender also works, or you can mash the banana finely and use a large mixing bowl and handheld electric mixer or stand mixer instead.
- The Pan Material Matters! If you bake your cake in a glass or ceramic pan, you’ll likely need an extra few minutes and the cake may not bake as flat and evenly as in a metal pan.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/almond-flour-banana-cake/Originally published 2018 and updated April 2021. Updated with new photos, updated tips, and new video and republished July 2025.
A favourite in my household !
Ours too! (Thanks so much for taking the time to leave a review!)
This is an amazing cake! I love how moist and bouncy this cake is. Super easy to make! And the frosting is really the, well, icing on the cake.
This is an amazing cake ! I sub the arrowroot for corn starch and baked in a ceramic dish because it was the only one I had that was the correct size. The baking time doubled, but the cake was golden, moist and delicious!
I’m so glad it was a win for you, Jules!
Hello Emily, thank you so very much for the metric measurements! I made your beautiful recipe today for the very first time and loved it. I chose to add 70 g of golden raisins just for an extra pop of sweetness and texture and baked it in an 18 x 28 cm Lamington tin. I chose not to make the chocolate ganache, but as a substitute I drizzled each slice with hazelnut butter on one, smooth peanut butter on another and almond butter on the third piece. All were delicious! I’m looking forward to experimenting and next time I make this I will add some blueberries for something different. I’m so looking forward to trying more of your recipes. Thank you so much again for your kindness in responding to me promptly.😊
Oh, that sounds delicious! I’m so glad it was a win for you Nancy! Thanks so much for sharing your variations!
Delicious, low carb and gluten free. Thank you SO much for this wonderful recipe!
In the instructions, did you mean arrowroot where you said tapioca starch?
Thank you!
Julie
Hi, Julie! SO sorry for the confusion. YES! I’ve updated my mistake so no one else runs into the same issue. THANK YOU!
This is my second time making these treats, but it’s the first time I’m using your recipe! They turned out absolutely delicious and so light—not dense at all! I was really amazed at how well they turned out. I’ve started making my own desserts, and it feels great to have healthier options than what you find in the store. Plus, I love knowing exactly what ingredients are in them!
Is there a sub for eggs
I haven’t tried this with any egg substitutes, since it can be trick to replace in an almond flour recipe. If I were going to try one, I’d probably just add an additional 1/4 cup mashed banana for each egg!
I love this and can’t believe no butter or oil! Only had 2 bananas and no arrowroot so added extra almond flour, also used honey instead of maple syrup. Perfect GF banana cake! The only thing is got abit burnt on the outside, I cooked it for about 40 minutes as at 30 it was still soft in the centre. ?Even tho it’s abit darker in parts it’s absolutely delicious! Thanks 🙏🏼 😊
Hi Ali! The texture & burning is due to your changes. Arrowroot absorbs liquid from the batter while almond flour ADDS liquid, so adding more almond flour meant you added more liquid. (Hence the soft/underdone center.) Honey browns faster than maple syrup, so that probably contributed to the burned top.