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a light tan colored cake sitting on a wooden cake stand. It is topped with frosting swirls and slices of fresh banana.

Gluten-Free Banana Cake (Dairy-Free)

  • Author: Katie Stymiest
  • Total Time: 1 Hour 30 Minutes
  • Yield: 10 Slices 1x
  • Diet: Gluten Free


The best gluten-free banana cake made from scratch and covered in a whipped peanut butter swiss meringue frosting. If you’re a fan of sweet and salty, this cake is for you!



Banana Cake

  • 3 large bananas (approx 300-350g), ripe to overripe
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ½ cup (118ml) vegetable or canola oil
  • ½ cup (113g) dairy-free sour cream or plain yogurt, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) gluten-free flour blend *
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon xanthan gum **

Peanut Butter Swiss Meringue Buttercream

  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) dairy-free salted butter, room temperature
  • ½ cup (135g) smooth/creamy peanut butter
  • ½ teaspoon fine sea salt
  • optional: chopped peanuts for decor
  • optional: banana slices for decor


Banana Cake

  1. Preheat the oven to 350ºF and prepare three 6-inch cake pans with non-stick baking spray and parchment paper.
  2. In a large mixing bowl with electric beaters or the bowl of a stand mixer, combine the bananas, granulated sugar, brown sugar, and oil and whisk together until the bananes are mashed and smooth.
  3. Add in the sour cream (or yogurt), eggs, and vanilla extract and mix again until fully combined and smooth.
  4. Add the flour, baking powder, salt, and xathan gum (if using) to the banana mixture and whisk together until just incororpoated. Be careful to not overmix the batter.
  5. Divide the cake batter evenly between the prepared cake pans and bake for 25-30 or until the edges of the cake are lightly golden brown and starting to pull away from the pan. Remove from the oven and allow to cool on a cooling rack for 10 minutes before inverting to fully cool.

Peanut Butter Swiss Meringue Buttercream

  1. Bring a small pot of water to a boil and then reduce it to a simmer.
  2. Combine the egg whites and granulated sugar in a large mixing bowl or bowl of a stand mixer and place over the simmering water and allow to cook, whisking occasionally, until the mixture reaches 160ºF. The sugar should be fully dissolved at this point.
  3. Remove the egg white and sugar mixture from the heat and, with the whisk attachment, begin to beat on high for approximately 10 minutes or until stiff peaks are achieved and it has cooled down.
  4. Add the room-temperature butter and begin to beat at low speed. Once the butter has been roughly incorporated turn the mixer up to high and allow to whisk for 5 minutes. Scrape the sides of the bowl when necessary.
  5. Measure in the peanut butter and salt and again, beat on high for another 5 minutes until light, fluffy, and smooth.


  1. Level each fully cooled banana cake layer with a cake leveler or knife if needed.

  2. Place one layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1½ cups of peanut butter buttercream.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Remember that if at any time the cake or frosting feels soft or unstable, stop what you are doing and place both in the fridge to chill.

  4. Cover the cake with a final layer of buttercream and smooth the side with a cake smoother.
  5. Decorate as you please. I placed fresh slices of banana along the top edge of the cake in a wreath-like effect. Using a Wilton 1M tip, I piped a buttercream swirl between each banana slice. Enjoy!
  6. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.


* Check to see if the gluten-free flour blend contains xanthan gum. 

** Omit xanthan gum if the gluten-free flour blend already contains it. Omit entirely if using regular flour.

  • Prep Time: 60 Minutes
  • Cook Time: 30 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 808
  • Sugar: 58 Grams
  • Sodium: 313 Miligrams
  • Fat: 45 Grams
  • Saturated Fat: 20 Grams
  • Unsaturated Fat: 19 Grams
  • Carbohydrates: 83 Grams
  • Fiber: 5 Grams
  • Protein: 11 Grams
  • Cholesterol: 89 Miligrams

Keywords: gluten-free banana cake, gluten-free banana peanut butter cake, dairy-free banana cake, dairy-free banana peanut butter cake, banana peanut butter cake