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Make These Gluten Free Banana Desserts And Enjoy The Fruit’s Unique Sweetness

solar_calendar-linear Apr 8, 2024 3:00:00 PM

Homenavigation-arrowArticlesnavigation-arrowMake These Gluten Free Banana Desserts And Enjoy The Fruit’s Unique Sweetness

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Bananas are healthy and delicious. And dietary restrictions shouldn't get in the way of enjoying them. So make these gluten free recipes and enjoy.

Make These Gluten Free Banana Desserts And Enjoy The Fruit’s Unique Sweetness

Bananas are a great addition to desserts. They bring a natural sweetness and unique flavor to the dish, and their soft and gooey nature adds a moistness and smoothness to the dish’s texture. If one has dietary restrictions, that’s no reason to miss out on these delicious banana desserts. So here’s a list of recipes for gluten free banana desserts, so you can enjoy bananas in desserts without worrying about your diet.

Gluten free banana cake



For the cake:

  • ½ cup butter, room temperature
  • ⅔ cup caster sugar
  • 2 large eggs, room temperature
  • 1 cup mashed banana
  • 1 tsp vanilla extract
  • 1 ¼ cups gluten-free self-raising flour
  • ½ tsp baking soda
  • 2 tbsp milk

For the frosting:

  • 5 tbsp cream cheese, room temperature
  • ½ tsp vanilla extract
  • 1 cup icing sugar


For the cake:

  • Preheat your oven to 180 Degrees C (355F).
  • Combine the flour and baking soda, sift them together and set aside.
  • In the bowl, combine the butter and caster sugar. On medium speed, beat for about 3 minutes until the mixture is a pale, creamy color. Scrape down the sides of the bowl as necessary to ensure the mixture is well amalgamated.
  • Add the eggs, one at a time, beating well after each addition, and scrape down the sides of the bowl occasionally. Add the mashed bananas and vanilla extract and combine. The mixture may appear to curdle at this point, but it will come together.
  • With the mixer on the lowest speed, add half the sifted flour mixture alternately with half the milk until only just combined. Do not overbeat. Remove the bowl and combine any remaining flour.
  • Turn the mixture into the prepared baking tin, and place into the preheated oven. Bake for 35-40 minutes or until a fine skewer inserted into the center of the cake comes out clean.
  • Allow the cake to cool completely. Transfer to a serving plate and then top with the frosting.

For the frosting:

  • Place the softened cream cheese and vanilla in a small bowl and, using handheld electric beaters or a wooden spoon, mix well together until smooth.
  • Sift the icing sugar to remove any lumps. Add to the cream cheese and mix until it forms a smooth, creamy frosting. Spread the frosting over the cake and enjoy.

Gluten free banana pudding



For the gluten free butter cookies:

  • 1 cup butter, softened
  • ½ cup granulated sugar
  • ½ tsp salt
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 ¾ cups all purpose gluten free flour
  • 2 large egg yolks, whisked and at room temperature for glaze, optional

For the pudding mixture:

  • 1 pack cream cheese, softened
  • 1 can sweetened condensed milk
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pack vanilla pudding mix
  • 2 cups cold whole milk
  • 8 large ripe bananas, sliced


  • Line the bottom of a baking dish with the cookies followed by half of the banana slices.
  • In a small bowl, combine the milk and the pudding mix and whisk or beat until smooth. Cover with plastic wrap and refrigerate until ready.
  • In the bowl of stand mixer, whip the heavy cream using the whisk attachment until soft peaks form. Slowly add the powdered sugar and vanilla extract and continue to whip until stiff peaks form. Scrape from bowl and place into another container and refrigerate until needed.
  • In the same bowl used for whipping cream, beat the cream cheese until smooth. Add the sweetened condensed milk and combine well.
  • Stir the pudding into the cream cheese mixture, and then fold the whipped cream in.
  • Dollop ½ of the cream mixture onto the bananas in the pan. Top with another layer of cookies and the rest of the bananas. Add the rest of the cream mixture on top of the final layer of bananas and top with the rest of the cookies.
  • Cover and set in the refrigerator for at least 4 hours, preferably overnight. Serve cold.

Gluten free banana bars



  • 4 cups rolled oats
  • 6 bananas
  • 1 cup peanut butter
  • ¼ cup chocolate chips


  • Preheat the oven.
  • In a large mixing bowl, combine all your ingredients and mix well. Fold through half your chocolate chips.
  • Pour the batter into a greased baking tray and press down evenly. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the outside and firm in the center.
  • Remove from the oven and allow to cool completely before slicing into bars.

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