This gluten-free banana cake recipe is made with brown butter and topped with maple cream cheese frosting. It’s tender, moist, incredibly flavorful, and easy to make. It’s baked in a 9×13 pan, making it travel-friendly and easily portable for parties and potlucks.

overhead shot of a Gluten Free Banana Cake with Brown Butter in a white 9x13 pan frosted with maple cream cheese frosting and garnished with a sprinkle of cinnamon and fresh banana slices.

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POV – You have some overripe bananas on the counter begging to be baked with, but you want something different than your go-to gluten free banana bread or gluten free banana nut muffins.

And your sweet tooth won’t truly be satisfied with a batch of gluten free banana oat muffins. No, only something like gluten-free banana cake could do it!

Lucky for you, this gluten free banana cake recipe made with brown butter and maple cream cheese frosting is exactly what you’re looking for.

overhead shot of a slice of Gluten Free Banana Cake on a around white plate with a gold fork

The combination of brown butter, banana, and pure maple syrup is *chef’s kiss*. I’ve tested this recipe with butter, oil, and classic cream cheese frosting, but this flavor combination is truly unbeatable.

Your taste buds and brain will be yelling “Flavor Flav!” with every bite. Shoutout to Flavor Flav ⏰ for living rent-free in my head for longer than I care to admit.

The nuttiness from the brown butter enhances the flavor of the banana cake, like banana nut bread, but with a lighter and more delicate cake texture and no actual nuts.

Bonus, since this cake is baked in a 9×13 pan (to make a quarter-sheet cake), it’s a beginner-friendly recipe. You won’t even need a hand mixer or stand mixer to make it!

Gluten Free Banana Cake Ingredients

Buttermilk Substitution – you can use 1 1/2 cups milk 1 1/2 Tablespoons white vinegar in place of the buttermilk.

Baker’s Note: The milk, eggs, and brown butter should all be room temperature for even baking.

ingredients to make Gluten Free Banana Cake with Brown Butter

How to Make Gluten Free Banana Cake (Visual Instructions)

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overhead shot of a white 9x13 pan greased — Grease the baking pan and preheat the oven.

dry ingredients in a clear glass bowl — Grease the baking pan and preheat the oven.

Pro Tips for Making Banana Cake

Make sure the brown butter is in a liquid state but not hot. If it’s too hot when you mix it to the wet ingredients, it can scramble the eggs.
Use a Glass Baking Pan for this cake recipe. A non-metal pan is best for this cake because it will bake more slowly and prevent the cake from over-browning and developing crisp edges.

a slice of Gluten Free Banana Cake on a white plate topped with cream cheese frosting and banana slices with a forkful removed

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Gluten-Free Banana Cake with Brown Butter

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This gluten-free banana cake recipe is made with brown butter and topped with maple cream cheese frosting. It's tender, moist, incredibly flavorful, and easy to make. It's baked in a 9×13 pan, making it travel-friendly and easily portable for parties and potlucks.

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: 12

By: Sharon Lachendro

Print Rate Pin

Ingredients

3 cups Gluten Free Flour Blend, see notes
1 teaspoon Xanthan Gum, omit if your blend contains it
1/2 cup Granulated Sugar
1 teaspoon Aluminum Free Baking Powder
1 teaspoon Baking Soda
1 teaspoon Fine Sea Salt
1 teaspoon Ground Cinnamon
1 ½ cups (350g) Mashed Banana
1 cup Light Brown Sugar, packed
3/4 cup Brown Butter, cooled to room temperature but still in liquid state
3 large Eggs, room temperature
1 ½ cups Buttermilk, room temperature
2 teaspoons Pure Vanilla Extract
1 recipe Maple Cream Cheese Frosting

Instructions

Preheat oven to 350ºF and grease a glass 9×13 baking pan with non-stick spray or softened butter.
Add the gluten free flour, xanthan gum, granulated sugar, baking powder, baking soda, salt, and cinnamon to a medium bowl. Whisk together and set aside.
Add the mashed banana, light brown sugar, brown butter, and eggs to a large bowl and whisk them together until combined.
Next, whisk in the buttermilk and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Transfer the batter to the prepared baking pan and spread it evenly in the pan. Bake for 40-45 minutes or until done in the center.
Cool completely in the pan on a cooling rack.
Frost with Maple Cream Cheese Frosting and serve at room temperature.

Notes

I use my Nightshade Free Gluten Free Flour Blend for this recipe. It’s my favorite blend for baking gluten free cakes.
Nutrition information is approximate and based on 12 servings without the frosting.