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Gluten free Banana Snack Cake

For a special after-school snack or healthier treat, try this Gluten-Free Banana Snack Cake.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10


  • 3/4 cup almond meal
  • 1/2 cup oat flour
  • 1/4 cup tapioca starch
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 3 eggs room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 3 ripe bananas mashed


  • 4 oz cream cheese
  • 1/2 cup plain Greek yogurt
  • 2 tsp vanilla extract
  • 2 tbsp powdered sugar


For Cake

  • Preheat oven to 350°F. Spray a 9-inch cake pan with cooking spray or mist with oil, and line the bottom with parchment paper.
  • In a large bowl, whisk together the almond meal, oat flour, tapioca starch, sugar, baking powder, and salt until thoroughly combined.
  • In a medium bowl, whisk together the eggs, oil, and milk. Add the wet ingredients to the dry ingredients and fold gently to combine. Stir in the mashed bananas.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until slightly browned and firm to the touch.
  • Let cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
  • Frost with Greek yogurt cream cheese frosting.

For frosting

  • Combine all of the ingredients in a medium bowl and beat with an electric mixer until thoroughly combined and smooth.
  • Note: Oat flour was made by grinding oats in a food processor or blender until a powder. If any large pieces remain, they can be sifted out.