Gluten-free banana cake recipe

Name: Gluten-free banana cake recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 - 10 serving(s)
Ingredients: 125 g unsalted butter, softened, plus extra to grease; 125 g light muscovado sugar; 2 large eggs, lightly beaten; 50 g smooth apple sauce; 3 very ripe bananas, about 375g peeled weight, mashed; 1 1/2 tsp mixed spice; 150 g gluten-free plain flour blend - we used Doves Farm; 1 tsp. gluten-free baking powder; 75 g unsalted butter, softened; 100 g icing sugar, sifted; 50 g light muscovado sugar; 1/2 tbsp milk, optional; Dried banana chips, optional, to decorate

This banana cake recipe is gluten-free. For the best results use very ripe bananas.

By The GH Kitchen TeamUpdated: 02 May 2023

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Good Housekeeping UK

Are you gluten-free? No problem, we've created a wonderfully moist banana cake for everyone to enjoy. Our banana flavoured sponge is topped with a muscavado butter icing, then decorated with banana chips and it's the perfect treat.

For more gluten-free recipes, we have you covered.

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Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Cal/Serv:

363

Ingredients

125 g unsalted butter, softened, plus extra to grease
125 g light muscovado sugar
2 large eggs, lightly beaten
50 g smooth apple sauce
3 very ripe bananas, about 375g peeled weight, mashed
1 1/2 tsp mixed spice
150 g gluten-free plain flour blend - we used Doves Farm
1 tsp. gluten-free baking powder

For the icing

75 g unsalted butter, softened
100 g icing sugar, sifted
50 g light muscovado sugar
1/2 tbsp milk, optional
Dried banana chips, optional, to decorate

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin with baking parchment.
2. Step 2
  Beat butter and muscovado sugar in a large bowl with a handheld electric whisk until pale and creamy. Gradually whisk in eggs, then apple sauce. Stir through bananas.
3. Step 3
  Sift over spice, flour, baking powder and a pinch of salt. Fold together with a large metal spoon (mixture may look a little curdled); empty into tin. Bake for 50min-1hr, or until risen and a skewer inserted into centre comes out clean. Leave to cool in tin for 10min, then take out and cool completely on a wire rack.
4. Step 4
  For icing, whisk together butter and both sugars until smooth. If needed, add milk to loosen. Spread over top of cooled cake. Decorate with banana chips, if you like. Slice.

Per serving:

Calories: 361
Protein:3g
Total carbs: 47g
Sugars: 34 g
Total fat: 18 g
Saturated fat: 11 g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time