• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Veganuary
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Veganuary
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » All Plant Based Recipes

    Banana Bread Cake (Gluten Free, Vegan)

    Published: Jun 4, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Gluten Free Banana Bread Cake - a delicious, fluffy, and easy way to use up those overripe bananas. Bonus: it's gluten free and grain free thanks to banana flour! #bananabread #bananacake #dessert #vegan #dairyfree #glutenfree #easyvegan #bananas

    Gluten Free Banana Bread Cake – a delicious, fluffy, and easy way to use up those overripe bananas. Bonus: it’s gluten free and grain free thanks to banana flour!

    Square slice of banana bread cake toped with fresh banana slices and slivered almonds.

    This Gluten Free Banana Bread Cake bakes up light, fluffy, and moist! It’s loaded with banana flavor and my kids went crazy for this on their last day of school….each of them asking for seconds!

    This cake is a great way to use up any leftover bananas you have lying around the house. Don’t throw away those brown spotty ones! They are super sweet and perfect for baking! (or for making dairy free ice cream!).

    Pan of banana bread cut into squares and topped with slivered almonds.

    Healthy Banana Cake

    This Banana Bread Cake is healthy enough for breakfast, but sweet enough for dessert. It makes a great afternoon snack too!

    Oil free, egg free, gluten free and refined sugar free – you can feel good about reaching for another bite.

    One square slice of banana bread on a small cupcake stand.

    Banana Flour

    I found a bag of banana flour at my local Home Goods store recently. I was intrigued and decided to give it a try.

    Banana flour is made from green bananas. It’s not sweet, but actually slightly nutty, and doesn’t taste of bananas at all, making it a great substitute for wheat flours. It’s gluten free, grain free, and full of nutrients.

    It’s not quite a 1:1 sub for wheat flours, though. You need a bit less banana flour than wheat flour.

    Overhead view of a slice of banana bread cake topped with fresh sliced bananas.

     

    One slice of banana bread on a blue table. Behind one slice of cake sits on a small cupcake stand. Behind that a place of more cake.

    Almond Butter Frosting

    I quickly whipped up this almond butter frosting as a last minute addition. It’s entirely optional – the banana bread cake is perfect as is – but the frosting will take the decadence level up a notch. The frosting is not refined sugar free – although you could use a tbsp or 2 of pure maple syrup instead of the powdered sugar if you wish.

    Hand holding a slice of banana bread cake topped with almond butter frosting and slivered almonds.

    Gluten Free Banana Bread Cake

    I hope you love this Banana Bread Cake as much as we do! If you try it, please leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

    Square slice of banana bread cake toped with fresh banana slices and slivered almonds.

    Banana Bread Cake

    Gluten Free Banana Bread Cake - a delicious, fluffy, and easy way to use up those overripe bananas. Bonus: it's gluten free thanks to banana flour!
    5 from 3 votes
    Print Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, vegan
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 16
    Calories: 182kcal
    Author: Jenn Sebestyen

    Ingredients

    • ½ cup raw almond butter (I like Trader Joe's because it's runny)
    • ¾ cup coconut sugar
    • ½ cup aquafaba (liquid from a can of chickpeas)
    • 1 tsp pure vanilla extract
    • 4 very ripe bananas (smashed)
    • 1 ¾ cups banana flour
    • 1 ½ tsp baking soda
    • ½ tsp Himalayan pink salt
    • 3 tbsp slivered almonds (optional)

    For the Almond Butter Frosting, Optional

    • ½ cup raw almond butter
    • ½ cup organic powdered sugar
    • 2 tbsp unsweetened almond milk (or non-dairy milk of choice)

    Instructions

    • Preheat oven to 350 degrees F.
    • Line an 8x8 baking pan with parchment paper, letting the ends overhang so you can use them as handles later. Or, if you don't want to use parchment, lightly spray the baking pan with cooking spray.
    • In a large mixing bowl, stir together the almond butter, coconut sugar, aquafaba, vanilla, and smashed bananas.
    • In a small mixing bowl, whisk together the flour, baking soda, and salt.
    • Gently stir the dry ingredients into the wet ingredients until just combined.
    • Pour the batter into the prepared baking pan.
    • Sprinkle the slivered almonds, if using, all over the top of the batter.
    • Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
    • Let cool in the pan on a wire rack for 10 minutes. Using the parchment "handles" lift out the banana bread cake and continue to let it cool on the wire rack.
    • If you are using the Optional Almond Butter Frosting: Add all ingredients to a small bowl and stir until well combined. Add a touch more liquid if you want it thinner or add a touch more sugar if you want it thicker. 
    • Cut into 16 squares and enjoy!

    Notes

    *Nutrition facts calculated without the optional Almond Butter Frosting.
     

    Nutrition

    Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 145mg | Potassium: 276mg | Fiber: 3g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 0.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


    More Easy Banana Recipes to Try:

    Banana Black Sesame Scones

    Hand holding a Banana Black Sesame Vegan Scones with Maple Tahini Glaze.

    Toasted Banana Caramel Sauce

    Toasted Banana Caramel

    Healthy Peanut Butter Banana Bread

    Peanut Butter Banana Bread w/ Chocolate Chips

    747 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Stephanie L Cafasso says

      June 23, 2018 at 10:13 am

      I need to find this banana flour you speak of. This bread looks delicious!!5 stars

      Reply
      • Jenn S. says

        June 23, 2018 at 10:22 am

        Thanks, Stephanie! I found it at World Market – love that place for interesting food finds! But, I’m sure it’s available elsewhere too.

        Reply
    2. Jasmin| VeeatCookBake says

      June 22, 2018 at 12:05 pm

      wow your banana bread looks so fluffy and moist. Yum Yum

      Reply
      • Jenn S. says

        June 23, 2018 at 8:40 am

        Thank you, Jasmin!

        Reply
    3. Very Vegan Val says

      June 22, 2018 at 7:33 am

      This looks so amazing, and I’ve never heard of banana flour before. I want to make this recipe and sub in banana milk in the frosting, just to maximize the banana usage!

      Reply
      • Jenn S. says

        June 22, 2018 at 11:59 am

        Oh, banana milk sounds amazing! Let me know how it turns out!

        Reply
    4. Dreena Burton says

      June 16, 2018 at 12:49 pm

      Beautiful! Indeed it looks light and fluffy!! The almond butter frosting must taste dynamite with the almond butter – such a great pairing.

      Reply
    5. Tania | Fit Foodie Nutter says

      June 14, 2018 at 10:38 am

      I’ve never heard of banana flour but it sounds so good! This banana bread would be polished off very quickly in my house:) Thank you for sharing.5 stars

      Reply
      • Jenn S. says

        June 14, 2018 at 10:13 pm

        It definitely didn’t last long here! Thanks, Tania. Hope you love it!

        Reply
    6. Brittany Roche says

      June 12, 2018 at 10:56 am

      What a genius idea to turn banana bread into cake! And that icing, OMG. I can’t wait to try this!5 stars

      Reply
      • Jenn S. says

        June 13, 2018 at 2:28 pm

        I was licking the frosting straight from the bowl! It’s good on toast too! 🙂 Thanks, Brittany!

        Reply
    7. Leros says

      June 07, 2018 at 3:51 pm

      O-m-g I’ve never heard of banana flour. This is amazing!!!

      Reply
      • Jenn S. says

        June 08, 2018 at 10:37 am

        Thanks, Leros! Enjoy!

        Reply
    8. Kathy says

      June 06, 2018 at 10:17 pm

      Would love to make this recipe!!! Can his be made without aquafaba – if so what should be used in place of it?
      Thanks

      Reply
      • Jenn S. says

        June 08, 2018 at 10:34 am

        Hi, Kathy. I haven’t tested it any other way, so I can’t say for sure. If you eat eggs, you can add an egg or two. You could also try subbing with applesauce or a neutral oil…but I can’t guarantee the results will be the same, so proceed with caution. 🙂

        Reply
    9. Linda from Veganosity says

      June 05, 2018 at 6:09 pm

      Oh wow, it’s so cool that you only used banana flour. I love that you didn’t have to mix it with another gf flour. Banana cake is one of my favorites and I can’t wait to try this, Jenn.

      Reply
      • Jenn S. says

        June 08, 2018 at 10:32 am

        Banana flour was a great find! Let me know if you try it! Thanks, Linda!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Clean Eating

    • The Ultimate Guide to Making Salads for Dinner
    • Vegan Green Goddess Dip
    • Tahini Goddess Dressing (Oil-Free)
    • Easy Vegan Mayonnaise with Silken Tofu

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    747 shares