The banana cake with rice flour is a soft and fragrant cake to enjoy for breakfast or as a snack. This cake can be enriched with chopped nuts or dark or milk chocolate chips; it is also perfect for using overripe bananas. You will love this cake because it is gluten-free and it easily becomes lactose-free as well with completely plant-based ingredients. It’s also perfect for recycling ripe bananas and stays very soft for days.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar (about 3.5 oz)
- 1 1/4 cups gluten-free rice flour (about 6.35 oz (180 g))
- 1/3 cup gluten-free potato starch (about 1.8 oz (50 g))
- 2/3 cup heavy cream, 35% fat (lactose-free (lactose <0.01%) or plant-based)
- 1 banana (mashed)
- 1 banana (sliced)
- tsp powdered sugar (gluten-free (about 0.18 oz / 5 g))
- 1 tbsp sunflower oil
- 1 pinch ground cinnamon
- 2 tsp baking powder (gluten-free (about 0.28 oz / 8 g))
Tools
- 1 Mixer Electric whisk or stand mixer
- 1 Pan – springform pan 22 cm (about 8.7 in) diameter
Procedure
Mash one banana with a fork and set aside.
With a hand mixer or in a stand mixer, beat the eggs with the sugar and cinnamon. When the mixture is frothy, add the cream in a thin stream while continuing to beat at high speed.
Add, little by little, the flour sifted together with the starch and baking powder. Gently fold with a spatula from the bottom upward so as not to deflate the batter. Finally add the banana purée and gently combine.
Pour the batter into a previously oiled and dusted springform pan (22 cm) dusted with rice flour.
Decorate the surface of the cake with the remaining banana cut into rounds.
Bake in a preheated static oven at 338°F (about 170°C) for approximately 40 minutes. Remove from the oven and let cool before removing from the pan.
Place on a serving plate and decorate with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read ingredients carefully to ensure they are not contaminated with gluten
Storage
Keeps for 3-4 days at room temperature.
You can freeze it in slices.
Variations
With dark chocolate chips
With walnuts or almonds
Sugar-free version: replace sugar with erythritol.
Can I use only rice flour?
Yes, but the potato starch helps make it softer.
How do I know if the bananas are perfect?
They should have dark skin and very soft flesh.
Can it be made lactose-free?
Yes, just use plant-based or lactose-free cream.
Can I make it without sugar?
Yes, with natural sweeteners like erythritol.
This banana cake with rice flour is one of those recipes that wins you over from the first bite: simple, aromatic and incredibly soft. It’s the perfect cake when you have ripe bananas to use and little time, but don’t want to give up something genuine and homemade.
It’s ideal for breakfast, for a light snack or to share with those who love gluten-free cakes packed with flavor. And the best thing is you can personalize it each time to keep it new and irresistible.
Try it and you’ll see: it will become one of your favorite “banana-saver” cakes!
If you make it again, tell me in the comments how you personalized it: with chocolate, nuts or maybe an even lighter version?
