Gluten Free Banana Cake

Topped with salted caramel buttercream, this gluten-free banana cake is easy to make and a crowd-pleaser for sure. Made with brown butter and packed with banana flavor, it may be the perfect way to use up those ready-to-use bananas on your counter. And let's not forget the salted caramel buttercream made with homemade caramel sauce. Bananas and Salted Caramel - a match made in heaven! IF Salted Caramel is not your thing, I recommend using my Cream Cheese Frosting or my Dark Chocolate Frosting. Or just dust the gluten-free banana snack cake with powdered sugar and serve.

If you love banana desserts, make sure to check out my gluten-free banana muffin recipe and my easy gluten-free banana bread.

Recipe Ingredient Notes

Gluten Free Flour: I use my own gluten-free flour blend in this recipe for Gluten Free Banana Cake which gives it a light and tender crumb. I have also tried the recipe with Bob's Red Mill and King Arthur Measure for Measure. Both flour blends give this snack cake the perfect texture. I am not saying other brands will not work in this recipe. I just have not tested other brands of gluten-free flour in this application. Flour blends used to develop this delicious banana cake do contain xanthan gum.

Brown Butter: This recipe calls for brown butter. This additional step browns the butter before creaming it with the sugars to give it extra nuttiness. Brown butter is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. Please be aware you will NOT be able to brown vegan butter.

Bananas: I like to use ripe bananas, with a lot of brown spots but aren’t mushy. You can also use frozen bananas for this gluten free banana snack cake recipe. To freeze bananas, just place them with their peel in the freezer. When I am ready to use them, I place them in a bowl and allow them to thaw at room temperature. Please be aware that they will release some liquid. You may discard that liquid.

Caramel Sauce: You may use store-bought caramel sauce for the buttercream and the finishing of the cake. Please make sure to check the ingredients if it's gluten free. Personally, I prefer homemade caramel sauce which can be made ahead of time and frozen for up to 3 months. Detailed instructions with step-by-step photos for homemade caramel sauce can be found here: How to make Caramel Sauce

What is Brown Butter?

Brown butter (also known as beurre noisette) is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. The caramelization of the milk solids gives brown butter a nutty, also caramel-like flavor.

If you have never made brown butter before, I recommend doing this at a very low temperature, and don’t rush it. Make sure to use a heavy-bottom saucepan (I recommend a light-colored non-stick pan) and a heat-proof spatula. Browned butter can be stored in your fridge for up to two weeks without any issues. It’s not only amazing in baked goods but also makes a fabulous “finishing butter” for roasted vegetables.

How to make Brown Butter

Step 1: Place your butter, straight from the fridge, in a heavy-bottom saucepan. If you happen to have a pan or pot with white enamel, I recommend using that (makes it easier to see the milk solids caramelize)

Step 2: Let the butter melt and allow for it to simmer at medium temperature. Once the butter has melted, it will start to get thick and foamy and within seconds can witch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.

Step 3: Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan. Brown butter can burn very quickly at this point.

Step 4: Remove the browned butter from the heat and transfer it into the bowl of your stand mixer or a heat-proof bowl (make sure to get all the brown bits) of your stand mixer. Allow cooling it in the fridge for 15-20 minutes before proceeding with the recipe.

If you are not planning on using the brown butter right away in this banana snack cake recipe, allow for it to cool completely before placing it in your fridge for up to 14 days. Use as directed in my recipes.

How to make a Banana Cake

Step 1: Preheat the oven to 350F. Spray an 8x8 square baking pan with nonstick spray and line with parchment paper. Make sure to leave some overhang so it will be easier to remove the banana cake from the pan.

Step 2: In a small bowl combine the gluten-free flour, baking soda, kosher salt, and ground cinnamon. Set aside.

Step 3: In the bowl of your stand mixer you should already have the browned butter. The butter should NOT be liquid or warm. Add brown sugar, white sugar, and vanilla to the bowl and mix for 3 minutes at medium speed.

Step 4: Add the room temperature eggs one by one followed by the mashed bananas.

Step 5: Mix in the dry ingredients and mix to combine. Make sure to scrape down the sides of the bowl to ensure everything is incorporated.

Step 6: Transfer the gluten free banana cake batter to the prepared pan and with a small offset or the back of a spoon smooth out evenly.

Step 7: Place the banana cake in the preheated oven and bake for 40-45 minutes. If the middle still seems underbaked, allow baking for a few additional minutes or until a toothpick used to check the doneness comes out clean.

Step 8: Remove the snack cake from the oven and all cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack. Completely before topping with the caramel buttercream.

What is Swiss Meringue Buttercream?

Swiss meringue buttercream is a butter-based frosting that starts by heating and whisking egg whites, granulated white sugar, and salt together over simmering water until the temperature reaches 140ºF. The mix is then whipped and whipped until it cools. Then the softened butter is added along with vanilla and flavorings.

Swiss Meringue Buttercream can be made ahead of time and either be stored in the refrigerator for up to 7 days or frozen for up to 3 months. When ready to use, bring it to room temperature and re-whip it in your kitchen aid mixer fitted with the paddle attachment until it's light and fluffy again.

How to make Swiss Meringue Buttercream

I highly recommend using an electric stand mixer instead of a hand mixer to make swiss buttercream to ensure the egg white will be whipped all the way. Make sure the butter is very soft - around 80F.

Step 1: Combine the egg whites, granulated white sugar, and salt in the bowl of a stand mixer or a large mixing bowl and place over a saucepan with simmering water.

Step 2: Cook the egg whites gently until they reach a temperature of at least 160F whisking them continuously. The egg whites are ready when you rub some between your fingers and don't feel any sugar granules.

Step 3: Attach the bowl to the mixer fitted with the whisk attachment or use a hand mixer. Start on low and gradually increase to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is airy and glossy, and completely cool (test by touching the bottom of the bowl), about 5-7 minutes.

Step 4: With the mixer on medium-low speed, add the softened butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla extract. Make sure to stop the mixer half way through to scrape down the sides with a flexible spatula.

Step 5: Add 125 grams of caramel sauce and whisk until fully mixed in. Turn off the mixer and scrape down the sides. Now is a good time to check the "carameliness" and "saltiness" of the buttercream. Remember - You can always add caramel sauce and salt but you can't take it back out. Add additional caramel sauce and salt IF you would like and whisk the buttercream until completely smooth and all the caramel is incorporated.

Keep the salted caramel buttercream at room temperature until the gluten-free banana cake is fully cooled and ready to be frosted.

Frosting and Decorating

Once the gluten-free cake is fully cooled, place it on a serving platter and top it with an even layer of salted caramel buttercream. Believe me when I say the frosting is indeed the best part and makes it the best gluten-free banana cake. Smooth it out with a small offset knife. If you like, swirl some additional caramel sauce into the buttercream. Transfer the cake to the fridge for 10-15 minutes before slicing. This will make cutting the gluten free banana snack cake a lot easier.

Storage & Freezing

Store any leftovers of this gluten free banana cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, I recommend storing it in the fridge. Allow the cake to come to room temperature before serving to ensure the salted caramel buttercream is smooth and creamy.

This cake can be frozen in an airtight container for up to 2 months. Allow for it to thaw at room temperature before serving. Do NOT microwave the cake since the salted caramel buttercream will melt (it's after all made with butter).

FAQ about Gluten Free Banana Cake