Name: Gluten Free Banana Cake with Cream Cheese Frosting + Butterscotch Swirl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 10 tablespoons (135 g) lightly salted or unsalted butter; 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon vanilla paste or extract added with the buttermilk); ¾ cup + 2 tablespoons (175 g) packed organic light brown sugar; 1 ¼ cup (320 g) mashed banana from about 2 1/2 large ripe bananas; 4 large eggs, separated; 1 ½ (355 ml) cups low-fat buttermilk; ¾ cup (110 g) sweet white rice flour (preferably Koda Farms or Bob’s Red Mill); ¾ cup (80 g) coconut flour (preferably Bob’s Red Mill); ¾ cup (100 g) millet flour (preferably Bob’s Red Mill); 3 tablespoons (23 g) tapioca flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; ½ teaspoon fine sea salt (increase to ¾ teaspoon if using unsalted butter); 3 tablespoons (35 g) granulated sugar; 1/2 recipe Boozy Butterscotch Sauce, chilled; 1 recipe Cream Cheese Frosting

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This super moist gluten free banana cake gets loads of flavor from brown butter, brown sugar, coconut flour, and butterscotch-swirled cream cheese frosting.

This week marks the 9th year of The Bojon Gourmet, and the second year of Alternative Baker. I started this site on a whim when I failed to find a good recipe for sourdough crackers online and took matters into my own flour-streaked hands. I never dreamed that it would bring so many good things my way. 550 recipes later, I'm blessed with a huge, supportive community of fellow bloggers, entrepreneurs, eco-conscious brands, and readers all around the globe. What better way to celebrate than with cake?!

This banana cake recipe is adapted from the dairy free + gluten free banana cake topped with boozy chocolate ganache that I shared earlier this year. I was so in love with its delicate crumb and warm banana flavor, I dreamed up this version infused with the butterscotchy flavors of vanilla bean brown butter and brown sugar. Inspired by this luscious photo from The Boy Who Bakes, I topped the cake with cream cheese frosting and swirled in boozy butterscotch sauce.

Gluten Free Flours:

I always love when gluten free recipes best their wheaty counterparts, as is the case here. A trio of flavorful gluten-free flours – millet flour, coconut flour, and sweet rice flour – create a meltingly tender, yet well-structured, texture. Millet flour's soft, powdery texture fluffs up the cake while adding buttery flavor. High-fiber coconut flour absorbs excess moisture while adding tropical topnotes. And sticky sweet rice flour (also known as mochi flour) holds the cake together.

My friend and sometimes assistant Bebe helped me test this recipe, and when we took our first bites of warm cake, redolent with sweet vanilla and caramelized butter, we both swooned and Bebe said, "this is the most moist cake I've ever baked." Such can be the advantage of gluten free flours, which don't develop the tough dryness of glutenous flours.

Cake pans: size matters.

My original banana sheet cake recipe fits a 9-inch square pan (or 8x10 rectangle) so I increased the recipe by 25% to accommodate the larger 9x12-inch sheet pan. And I simplified the method a bit: instead of beating the sugar into the cold butter, I simply whisk together all the wet ingredients, stir in the flour mixture, and fold in the whipped egg whites.

The toppings:

While the cake bakes, make the cream cheese frosting and butterscotch sauce – both come together with speed and ease – and you'll love swirling the two together on top of the cooled cake.

Cut yourself a slice and revel in the addictive flavors of brown butter, brown sugar, ripe bananas, tropical coconut flour, and plenty of salty acidity in the frosting to contrast the sweet cakey richness. If you're like me, you'll find yourself wanting to give away as much cake as possible while also hoarding it all to yourself. An impossibly delicious conundrum.

Thanks to all my wonderful readers for coming along with me on this 9-year journey! Thank you for all the sweet notes, smart questions, kind words, follows, likes, and supportiveness of TBG. I wouldn't be doing this without you.

More Banana recipes:

More Gluten-Free Cake Recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten free banana cake, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

4.17 from 6 votes