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.
I forgot too put in cornstarch! It’s in oven now. What will happen to it?!??
Belinda – Oh dear! It probably won’t be as soft and won’t hold together as well. I’m so sorry!
I don’t have enough corn starch. Can I replace it with tapioca starch? Thanks in advance.
I think that sounds like a great substitute for this situation!
Thanks for this recipe, Emily! It was a huge hit with my friend’s daughters 🙂
YAY! I’m so glad to hear that!
Can I use the same recipe and substitute the banana with mango pulp? Worth a shot?
Thanks!
Deepa – Mango tends to be more wet than banana. I’m not sure it would work… I’m sorry!
I absolutely love my grandmother’s recipe for banana bread, though have been hesitant to make gluten and dairy substitutions in the fear that the taste would change 😔 Thus, I look forward to trying your paleo recipe! Thank you for sharing 💕
On a side note: May I bake this in 2 loaf pans so that I get banana bread? I have no intention of frosting the tops …
Cassandra – I haven’t cooked it in loaf pans, so I can’t guarantee it’d rise the way you want it to, etc. But I think it’s worth a try! Otherwise, this gluten & dairy free banana bread is super delicious and definitely works in a loaf pan (you can skip the swirl if you want!). I hope that helps! 🙂
What can I substitute for the coconut oil or coconut milk for the ganache.
Michelle – That depends on your dietary needs. If you’re following paleo, I’d go with ghee or grass-fed butter (depending on what you include) for the coconut oil and another non-dairy milk that you like (the ganache will be a bit more thin).
If dairy isn’t an issue, you could totally sub butter and cream/milk/half-and-half. 🙂
Hi! I’ve got this cake in the oven and wondering if i should make the ganache and pour over it tonight or wait till
Tmr until before i serve it at work ? Thanks in advance!!
Jamie – I’d go for it now! It’ll keep beautifully. Hope you love it!
One quick question before I make it. You said to oil the pan and put parchment paper on the bottom. At no point do you say to remove the cake from the pan and remove the parchment. What is the reason for the parchment paper?
Joyce – Sorry for the confusion! Parchment paper helps the cake not to stick to the pan. It makes for the easiest removal from the pan and can protect your pan if you choose to slice it while it’s still in the pan. It’s your choice if you remove the cake (using the parchment) before slicing, or keep it in the pan to slice (which some prefer). Hope that helps!
Thanks for the delicious recipe! My extended family really enjoyed this cake today – only crumbs left! Gluten-free and non gluten-free eaters alike devoured it! The only issue I had was my ganache seizing up / being difficult to spread, but I used chocolate chunks and cheated by melting in the microwave. Maybe that’s my fault. Will definitely bookmark to make again!
Oh, I’m so glad everyone enjoyed it! And sometimes that happens to me, too when I microwave it. Sometimes adding a little extra milk or coconut oil will help loosen it back up. I also recommend the “defrost” setting if you use the microwave, since it’s lower power. 🙂
What’s a substitute for eggs for gluten free banana bread and a also if you don’t have baking soda or powder
You can use a flax or chia egg instead of chicken eggs, or use more mashed banana instead of eggs (about 1/4 cup per egg), though it’ll be a bit more dense.
Sadly though, without baking soda or powder, your bread will not rise or puff. Without it, the bread will be very dense, tough, overly wet and close-textured. I don’t think you can get away without it. I’m sorry!
What nut free flour could I look into substituting?
Sara – This recipe only really works with nut flour. If you need a GF version or nut free version, you may like something like these muffins or this chocolate swirl banana bread.
Emily, this is the fourth recipe of yours that I’ve made and it’s as wonderful as the others: chocolate pudding, chocolate chip cookies and brownies. This cake is perfectly moist, has great banana flavor and easy to make! For my personal preference, the next time I make the cake, which will be often, I will add one Tbs. of maple sugar to add a touch more sweetness.
Thanks again for another winner! You’re site is my go to resource for recipes.
Joanne – That’s SO KIND OF YOU! You just made my whole day! Thank you so much for sharing this with me.
So good!!! What about storing it?!
Marsha – Sorry for the belated reply! I store most leftover gluten-free baked goods in the refrigerator for best results 🙂
I have a TON of ripe bananas! This is the perfect recipe to help use up some of them😀 Thanks for sharing!
Yay! I hope you LOVE it!