Gluten-Free Banana Cake w/ Vanilla Buttercream

Name: Banana Cake w/ Vanilla Buttercream
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 2, 8-inch Cakes
Ingredients: 1/2 c. unsalted butter, room temperature; 1/4 c. oil; 1 1/2 c. sugar; 3 large eggs, room temperature; 2 tsp. vanilla; 1 1/3 c. mashed bananas, overripe (around 4 medium-sized bananas); 2 Tbsp. white chocolate chips; 2 3/4 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1/2 c. buttermilk, room temperature (could use 1 1/2 tsp. vinegar + milk to make 1/2 c. total)

Desserts

Aug 27

Written By Kali Terry

Let’s talk about banana cake — not banana bread (though I bow down to its comforting charm), and not just any cake, but a gluten-free banana layer cake crowned with a cloud of vanilla buttercream. It’s a dessert that struts confidently between rustic coziness and celebration-worthy elegance. This cake is a soft-spoken showstopper: rich with banana flavor, textured just right, and layered like it has somewhere fancy to be.

But beneath its golden surface, there’s a quiet rebellion happening — no gluten, no compromise. If you’ve ever baked gluten-free, you know the perils: crumbly disasters, gummy middles, or that dreaded sandy texture. But this cake? It defies every stereotype.

Jump to Recipe

🍌 The Soul of the Cake: Bananas in the Spotlight

The heart of this cake lies in four beautifully overripe bananas, mashed to velvety perfection. This isn’t just about sweetness — though they bring a deep caramel-like sugar to the mix — it’s about moisture. Bananas do heavy lifting here, binding the batter, softening the crumb, and adding a nostalgic aroma that somehow feels like childhood and brunch and Sunday mornings all at once.

There’s also a little secret hiding in the batter: white chocolate chips. Just two tablespoons, but they melt into the background like a subtle richness you can’t quite name — a soft, sweet echo that plays in harmony with the bananas.

🧁 Layers, Texture, and Crumb: Why It Works

The texture of this cake is a balancing act — and it nails it. What makes this gluten-free banana layer cake stand tall?

Butter + Oil: A dream team. Butter brings that classic flavor and structure, while oil sneaks in to make sure things stay ultra-moist.
Eggs (room temp, please!): They give the cake its lift and stability — crucial when you’re working without gluten.
Buttermilk: This little powerhouse brings acidity, which activates the baking soda for a better rise, and contributes to the soft, tender crumb that doesn’t dry out in the fridge. If you don’t have buttermilk, the vinegar + milk substitute works beautifully.
Gluten-Free Flour Blend: Bob’s Red Mill 1:1 does the heavy lifting. It’s got xanthan gum built in, which mimics gluten’s elasticity. Just make sure you spoon and level — don’t scoop. Precision counts.

🎂 Let’s Talk Layers

This cake isn’t a single, humble loaf. It’s meant to be a layer cake, a structure of soft, banana-scented tiers, each one kissed with buttery, sweet vanilla frosting. The crumb is tender but resilient enough to slice cleanly and support the frosting. It's the kind of cake that makes you want to throw a party just to justify making it again.

And speaking of frosting…

✨ Vanilla Buttercream: The Silky Crown

There’s a delicate dance happening between the banana cake and the vanilla buttercream. The bananas bring earthy sweetness; the buttercream answers with pure, sugary lightness. It’s not fussy. It’s not trying to overshadow anything. It’s just there to elevate.

The buttercream used here is your classic American vanilla buttercream — think whipped butter, powdered sugar, a splash of milk, and a generous pour of vanilla. But when done right (and not overly sweet or greasy), it becomes more than a frosting. It becomes the perfect foil to the richness of the banana layers.

Add a pinch of salt to your buttercream to balance the sweetness and make the vanilla pop.

✨ A Cake for Every Occasion

The best part? This cake wears many hats. It’s a birthday cake, a brunch cake, a “just because” cake. Add chopped nuts to the batter for crunch, or drizzle caramel between the layers if you're feeling fancy. Dress it up with dried banana slices or go naked and let the cake layers peek through. However you slice it, this cake delivers.

And for the gluten-free crowd? It’s a revelation. No more second-best desserts or dry, crumbly substitutes. This cake stands on its own — and then some.

Let the baking begin!

banana cake with vanilla buttercream border

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- Be sure to use super ripe bananas for the best and strongest flavor!

- Do not cool the melted white chocolate before adding to the batter. Add it while it’s nice and warm.

In the end, this Gluten-Free Banana Layer cake isn’t just a dessert — it’s a quiet celebration of comfort and craft. It proves that gluten-free baking doesn’t have to feel like a compromise; it can be rich, tender, indulgent, and even a little luxurious. Whether you’re baking for someone with dietary needs or just chasing that perfect blend of banana warmth and vanilla sweetness, this cake delivers every single time. So go ahead — stack those layers high, swirl that buttercream generously, and savor a slice that tastes like home, elevated. 🍌