Gluten Free Banana Sheet Cake

NOTE: Update on June 17, 2024. This post was originally posted on April 12, 2022.

The softest Gluten Free Banana Sheet Cake that is light, fluffy and super moist. It’s incredibly delicious all on its own but made even more resistible when topped with a smooth cream cheese frosting.

gluten free banana sheet cake sliced on parchment paper

Gluten Free Banana Sheet Cake

Sheet cakes are a classic for a reason. They are the perfect sweet treat for large gatherings not only because they are quick and easy to make, but because the cake can be transported, sliced and served right from the rectangular pan is was baked in.

Plus, this specific Gluten Free Banana Sheet Cake recipe is one of the easiest recipes I have ever made! Everything for the cake gets whisked together in one bowl, baked, then topped with a smooth layer of cream cheese frosting.

gluten free banana sheet cake sliced on parchment paper

INGREDIENTS FOR GLUTEN FREE BANANA SHEET CAKE

The fluffy, moist texture of this Gluten Free Banana Sheet Cake is unbelievable! It is full of banana flavour and made that much better when you add a generous layer of cream cheese frosting.

Get your shopping list ready, because here is everything you need to make this drool-worthy gluten free banana sheet cake!

  • Bananas: For this Gluten Free Banana Sheet Cake you only need two ripe bananas. I’ve made this recipe with bananas that are still yellow, but soft. As well as bananas that are nearly black. both work, only the riper (more black) the bananas, the sweeter the cake will taste.
  • Unsalted Butter: Adds some richness and works in combination to create a moist cake that isn’t too oily.
  • Vegetable Oil: The vegetable oil creates a moister cake crumb that won’t dry out after one day. Make sure to use a neutral flavoured oil such as canola oil (rapeseed oil), sunflower oil or avocado oil.
  • Eggs: Three whole eggs are used in this recipe to provide structure and leavening.
  • Greek Yogurt: Thick greek yogurt adds depth of flavour and lots of moisture.
  • Granulated Sugar and Light Brown Sugar: Combining granulated sugar and light brown sugar creates the perfect level of sweetness.
  • Gluten Free Flour Blend: For this recipe I recommend using a store-bought blends to keep things as easy as possible. My top picks are Cup4CupBob’s Red Mill gluten free 1 to 1 or Better Batter.
    • SIDE NOTE: If you are new to gluten free baking or are unfamiliar with the different variations of Gluten Free Flour Blends, check out this article I wrote for Food Bloggers of Canada, where I explain how to pick the right Gluten Free Flour.
  • Corn Starch: Just a tablespoon of corn starch in this gluten free banana sheet cake recipe helps to lighten the cake, making it extra fluffy.
  • Baking Powder and Baking Soda: Using reliable leaveners like baking powder and baking soda are needed to guarantee a consistent, even rise.
  • Kosher Salt: Adding a pinch of kosher salt to any cake recipe will improve the overall flavour and balance out the sweetness. You won’t taste it, but you’ll notice if it’s not there.
  • OPTIONAL EXTRA INGREDIENT – Ground Cinnamon: This spice pairs beautifully with the banana flavour and adds just a pinch warmth to the cake. Personally I always add cinnamon when I make this gluten free banana sheet cake.
  • OPTIONAL EXTRA INGREDIENT – Xanthan Gum: when it comes to cakes, xanthan gum helps build and hold the cakes structure while also keeping it fresher longer.  Gluten free flours absorb a lot of moisture, but they also dry out must faster when compared to wheat flours. Which is why adding just a pinch of xanthan gum can be a real game changer. 

Here’s what you need for the smoothest cream cheese frosting:

  • Unsalted Butter
  • Cream Cheese
  • Powdered Sugar
  • Kosher Salt
gluten free banana sheet cake sliced on blue plate with fork

STORING GLUTEN FREE BANANA SHEET CAKE

You can store this Gluten Free Banana Sheet Cake in an airtight container at room temperature for up to 3 days. If the cake has cream cheese frosting then I suggest storing it in the refrigerator. It will keep for up to 5 days. 

gluten free banana sheet cake sliced on blue plate with forks and cup of coffee

REFRIGERATING 

If you need to store Gluten Free Banana Sheet Cake (without frosting) longer than 3 days its best to keep it in the fridge, in an airtight container, for up to 5 days. 

If the cake is frosted, you can be stored in the fridge for up to 5 days. Pull the cake from the fridge a few hours before serving. Cake is aways best served at room temp as it improves the flavour and looses that ‘fridgy’ flavour. 

FREEZING 

Frozen Gluten Free Banana Sheet Cake (without frosting) will keep in the freezer for up to 1 month. Allow the banana cake to cool completely before wrapping it in plastic wrap. Then wrap it in aluminum foil and place it in a resealable freezer bag. When you are ready to thew the cake, remove it from the freezer and allow it to defrost in the fridge overnight or on the counter for 6-7 hours.

gluten free banana sheet cake side view

So, the next time you have a few ripe bananas laying around and can’t stomach yet another banana loaf, remember to give this humble Gluten Free Banana Sheet Cake a try. You won’t regret it!

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gluten free banana sheet cake sliced on parchment paper

Gluten Free Banana Sheet Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 2 reviews

  • Author: Kira McMullan
  • Total Time: 50 minutes
  • Yield: 19 x 13″ Sheet Cake (around 16 slices) 1x
  • Diet: Gluten Free

Description

The softest Gluten Free Banana Sheet Cake that is light, fluffy and super moist. It’s incredibly delicious all on its own but made even more resistible when topped with a smooth cream cheese frosting.


Ingredients

Scale

Gluten Free Banana Sheet Cake Ingredients:

2 Large Ripe Bananas, Mashed (approx 300g)

115g to 1/2 cup unsalted butter, melted

50ml or 1/4 cup Vegetable Oil

3 Large Eggs

200g or 1 cup Light Brown Sugar

100g or 1/2 cup Granulated Sugar

260g or 1 cup Greek Yogurt, Plain

300g or 2 1/4 cups Gluten Free Flour Blend (I used Cup4Cup and Bob’s 1 to 1 for this recipe)

15 grams or 1 tbsp Corn Starch

1 1/2 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Kosher Salt

Optional Extra Ingredients:

2 tsp Cinnamon

1/4 tsp Xanthan Gum

Cream Cheese Frosting Ingredients:

115g or 1/2 cup Unsalted Butter, Room Temperature

225g or 1 cup Cream Cheese

300g or 2 3/4 cups Powdered Sugar

1/4 Tsp Kosher Salt


Instructions

Cake Instructions

  1. Preheat the oven to 350ºF. Line a 9″ x 13″ cake pan with parchment paper. Set aside.
  2. In a small saucepan, melt the butter. set aside and allow to cool slightly.
  3. In a large bowl, mash the bananas with a spoon until smooth. Add the melted butter and whisk until incorporated.
  4. Add the oil, eggs, yogurt and sugars. whisk until everything looks smooth.
  5. Add the dry ingredients all at once and whisk until fully incorporated and no gf flour streaks. Don’t worry, you can’t overmix this batter.
  6. Pour the batter into the prepare sheet pan and using a spoon or offset spatula, spread the batter in an even layer.
  7. Bake for 40-45 minutes or until a wooden skewer inserted comes out clean or with just a few crumbs.

Enjoy this cake warm or allow it to cool completely before adding a layer of cream cheese frosting!

Cream Cheese Frosting Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, blend the butter and cream cheese on medium speed until smooth.
  2. Slowly add the powdered sugar 1/2 cup at a time. Add the salt.
  3. Turn the mixer up to medium-high and blend for 3-5 minutes. The frosting will become fluffy and light in colour.
  4. Use immediately or store in an airtight container in the fridge for up to 5-7 days.

Notes

You can store this Gluten Free Banana Sheet Cake in an airtight container at room temperature for up to 3 days. If the cake has cream cheese frosting then I suggest storing it in the refrigerator. It will keep for up to 5 days. 

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Gluten Free


3 thoughts on “Gluten Free Banana Sheet Cake”

  • 1 star
    Your recipe calls for oil but there is no mention of it in the instructions as well as eggs in the instructions but no mention of how many in the ingredient list.






    • Hi Cecili, Thanks for letting me know! After seeing your comment and then looking over my recipe post for this Gluten Free Banana Sheet Cake I decided it needed some major corrections and an upgrade. SO HERE IT IS 🙂 I’ve updated the recipe, the oil and eggs are listed this time lol Happy Gluten Free Baking! x

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