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 made this with corn starch instead of arrowroot, but followed everything else as written. Used a 8” round pan instead of square so had a bit of batter left for cupcakes. So glad I tasted them before serving to guests. Had a horrible bitter aftertaste. Don’t want to waste any chocolate making the ganache and doubt it will help. So very disappointed.
Sue – I’m so sorry you had a bad experience. I’d love to help! I was so concerned I made a cake this afternoon with cornstarch, and tasted it with and without the ganache and honestly I can’t detect even the tiniest bit of bitterness. I’m so sorry you did! Here are a few thoughts:
– Are you *sure* you used fresh almond flour, baking powder, and baking soda? If they’re stale or rancid, they can sometimes run bitter or have an off taste. (Almond flour especially is delicate when it comes to freshness.)
– Did you use the optional almond extract or leave it out? Some folks don’t love almond extract, so there’s a chance that was the issue.
Regardless, I’m so sorry this wasn’t a winner for you. It’s one of our favorites!
I love this recipe so much!!! I’ve added chocolate chips before and I’ve added strawberry extract with a cream cheese icing. It is such an amazing tasting cake!!
What a great idea! I love strawberry and banana together–I’ll have to try it!
Yes this was a great cake! Was because I made it tonight and it’s gone! Everyone in my family loved it. Thank you for sharing a easy, healthy and tasty cake recipe.
I’m so glad it was a winner for you! We absolutely LOVE this cake! (Thank you for taking the time to leave a review–it’s so helpful!)
Hi! Thank you for this recipe! Can it be made in a 6″ spring form pan?
Thanks!
Amy – I’ve never baked it in a 6″ pan, but you might find this post helpful about how to adapt recipes for different pan sizes.
I’m not sure what has happened!!! It’s in the oven but has spilled all over the oven. Followed the recipe to a “t” and have used an 8″X8″ pan. The pan was full so wondered what was going to happen. I was really excited about seeing what this cake was going to turn out like…I will be scared to try it again.
Oh, that’s awful! I’m sorry. I’ve never had that problem before. This cake doesn’t even rise all the way up the sides of my pan when I make it. I wonder if your bananas were extra big or if perhaps a measurement was accidentally mixed up? (I know you said you followed the recipe to a “t”) I’m sorry this happened to you.
This cake turned out dry and undesirable. It definitely needs some kind of fat added to the mix – butter, coconut/other oil. I appreciate the general idea a lot, though.
Leila – I’m sorry it wasn’t what you were looking for. You may prefer my Almond Flour Pumpkin Cake (which was based on this recipe but has added fat and is more moist.)
Hello
This looks delicious and I’m so intrigued as there’s not butter/oil! I’m planning to make it tomorrow. Can you tell me if you’re using normal oven or fan-forced oven in the recipe? Thank you!
JJ – We LOVE this yummy cake! I have a regular oven. If you’re cooking it in a convection/fan-forced oven, you’d probably need to adjust the baking time. Hope you love it!
EVERYONE in our home LOVES, LOVES LOVES. I do them in muffin tins so no one takes extra and end up arguing over them. Also I don’t add the topping making them that little bit healthier and nobody missed the chocolate. Everyone who I’ve made or has tried this recipe for themselves have said how YUMMY it is.
YESSSS! It’s always such a hit when EVERYONE at home loves them! Thank you so much for leaving a review. I appreciate you so much!
This recipe was AMAZING! I did not expect to enjoy this cake but I did! I am definitely make it again…and again…and again.
Aloma – It’s deceptively delicious! I LOVE it!
Delicious easy recipe! Thankyou! Just to let you know I did this in an 8 inch round tin and it worked perfectly.
Oh, I’m so glad! So glad you enjoyed it!