Gluten-Free Banana Cake

Photo © Nancy Lapid
  • Prep Time
    15 min
  • Cook Time
    30 min
  • Total Time
    45 min
If you're looking for a "comfort food" dessert, try this easy gluten-free banana cake. Whip it up while your guests are sitting around after dinner, and in half an hour you'll have a warm cake fresh from the oven. My husband likes it with vanilla ice cream on top.

The photo at right shows a single-layer cake. Double the recipe if you want two layers.


  • 1/2 cup raisins
  • 1 1/2 Tbsp dark rum or apple juice
  • 1 cup all-purpose gluten-free flour mix
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ¼ tsp salt
  • ¼ tsp guar gum
  • 3/4 cup packed brown sugar
  • 1/4 cup butter or margarine, melted
  • 1/2 cup mashed ripe banana (equals 1 banana)
  • 3 Tbsp low-fat buttermilk (or fat-free yogurt, or soy yogurt)
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 1 Tbsp powdered sugar


Preheat oven to 350 F and lightly grease an 8-inch square baking pan or a round pan of similar size.

Put raisins in a small bowl, pour the rum or juice over them, and microwave on high for 1 minute. Remove from the microwave and set aside.

Combine the flour, baking powder, baking soda, salt and guar gum in a bowl, stirring well with a whisk. Set aside.

Combine brown sugar and melted butter or margarine in a large bowl.

Beat with a mixer at medium speed until well blended. Add the mashed banana, buttermilk (or yogurt), vanilla extract, and the egg whites, beating well. Add the flour mixture, beating just until combined. Stir in the raisins.

Pour the batter into the greased baking pan. Bake at 350 F for 30 minutes or until golden. Sprinkle with powdered sugar and serve warm or at room temperature.

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