Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Gluten-Free Banana Breadedited2

There’s something that happens to a kid when they grow up in a house where there are always wonderful smells wafting from the kitchen. It changes you. It gives you unimaginable wealth of happiness that comes with not only eating, but enjoying, good food with a loving family.

I was one of these lucky children. My mom Penny is undoubtedly responsible for my love of cooking and baking—and for my kitchen confidence. She was always up to something. Not only did she make every meal and greet my brother, Bernardo, and me with snacks every afternoon after school, she baked cakes, cookies, pies, really everything.

People tell me all the time that they cook, but they don’t really bake. And, that baking actually scares them—gluten-free or not. I never understood this since the effect baking has on me is so warming and giving that I can’t imagine how anyone would consciously shy away from it.

As the rush of December sets into our daily lives, the only thing I consciously want to do is bake so I can feel that warmth that only baking (and cuddling with my kids) gives me. Before I develop new cookies for the holiday season, I just had to bake this banana cake. It’s my comfort food. I hope you’ll take refuge in it, too. I adapted the recipe from my mom, of course. It’s just a bit fancier with its upside-down, fosters-like caramelized banana top.

Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Prep Time: 35 minutes

Cook Time: 55 minutes

Yield: 6


3 to 4 large bananas

¾ cup sugar

2 tablespoons unsalted butter, buttery sticks or shortening, in 1 piece

1 large egg plus 1 large egg white

1 teaspoon pure vanilla extract

1 cup Silvana's Kitchen Gluten-Free All-Purpose Flour

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

½ cup canola oil or melted coconut oil (unflavored or virgin)


  1. Position a rack in the center of the oven and preheat to 325°. Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise; transfer to a plate.
  2. In a large, heavy skillet, bring ¼ cup sugar and 2 tablespoons water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute; then transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
  3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl; mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
  4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.


  1. Leta RoGu on December 7, 2012 at 10:14 am

    it looks delicious 😀

  2. silvana on December 7, 2012 at 10:16 am

    Thank you, Leta! And, the happiest birthday to you! 🙂

  3. Annie Popkin on December 8, 2012 at 9:25 am

    you may have already answered this with another recipe. this looks delicious but i can only have honey as a sweetener and nut flours for flour. how would i modify this recipe with those restrictions? thank you

    • silvana on December 10, 2012 at 1:27 pm

      Hi Annie! Thanks for your comment, but I’m not familiar with swapping granulated sugar with a liquid sweetener. I’m sure it would greatly affect the ratio of dry and wet ingredients, but I wouldn’t want to lead you astray. However, I did find this cool blog that might have an answer to your question…hope this helps! 🙂

  4. ali on December 8, 2012 at 2:23 pm

    Do you have an egg free substitite that would work well here? Love your recipes but with but with our home egg free, gf, and dairy free,we can’t eat it as is. I have experimented too manytimes to count with swapping in my own egg free sub like flax or energy egg repacer, but never get the results I need. Knowing what to substitite to still get a great taste and texture would be super helpful.

    also would love it if you would please include more egg free dessert/baked goods recipes… Thanks!!

    • silvana on December 10, 2012 at 1:35 pm

      Hi Ali, thanks for your sweet comment! I tested out a bunch of egg alternatives when I taught what was supposed to be a gluten-free, dairy-free class that turned vegan at the Natural Gourmet Institute…In my experience, the texture is slightly different and there isn’t a perfect 1:1 swap. I have been playing around with psyllium husk powder, which gives baked goods a nice chew, but requires more liquid. It’s tricky, but when I find a better solution, I will definitely let you know! 🙂

  5. Jen on December 8, 2012 at 7:21 pm

    Oh, this looks marvellous! I don’t even think I’ve seen gluten-full loaf cakes look this marvellous. Thank you for sharing the recipe!

    • silvana on December 10, 2012 at 1:36 pm

      Thanks, Jen! The caramelized bananas are a little fancy for such a homey baked good!

  6. Jenee on December 11, 2012 at 9:27 pm

    This was so easy and it worked and it’s AWESOME. Thank you!

    • silvana on December 22, 2012 at 6:18 pm

      Hi Jenee, great to hear from you. Happy you like the recipe!

  7. Nancy Olson on December 19, 2012 at 10:51 am

    Hi Silvana, Dear!

    I love this Bananas Foster loaf. Look so yummy and I bet it is.
    Glad I found your blog and discover all of you recipes.
    You’re so sweet.

    Thanks for sharing.


  8. MM on March 15, 2013 at 8:20 pm

    sadly NOT dairy-free since your recipe calls for butter. sounds good though…too bad I have a dairy sensitivity 🙁

    • silvana on March 16, 2013 at 8:55 am

      Hi MM, I give dairy-free options in the ingredient list. Please take a look. This recipe is very flexible. Hope you enjoy! Talk soon, Silvana

  9. Nancy Olson on March 25, 2013 at 6:57 pm

    Yo’re so genius dear! this one is so amazing and look so delicious. Thanks for the recipe, I can’t wait to try this healthy recipe.

    • silvana on March 29, 2013 at 10:14 am

      Thanks, Nancy! 🙂

  10. Ashton on April 28, 2013 at 10:57 pm

    Oh my goodness this was good! I love this recipe, and since having to go gluten free 6 months ago, this was my first successful baking recipe. Thanks so much for the wonderful recipe, and I can’t wait to try more!

  11. Kim on November 10, 2013 at 1:05 pm

    Hi — Can I use Trader Joe’s Gluten Free All Purpose Flour instead? (ingredients: whole grain brown rice flour, potato starch, rice flour, tapioca flour).

  12. Saundra Contreras on June 16, 2014 at 3:07 pm

    This looks heavenly and I must make this tonight for my kiddos!

  13. Anonymous on June 22, 2016 at 2:57 pm

    You have butter and eggs in the ingredients. Why do you list this as gluten free and dairy free?

    • Hannah on July 30, 2016 at 1:06 am

      I am also wondering why the recipe title says it’s “dairy free” and yet it is actually not dairy free at all. What is the dairy free recipe?

Leave a Comment