Gluten Free Chocolate Chip Banana Cake

This healthy gluten free banana cake is the ultimate snack cake or celebration cake. It’s a moist, rich cake, and you’d never know that it’s gluten free, grain free and dairy free. The cake is studded with chocolate chips, and an optional 2-ingredient chocolate frosting takes it over-the-top (don’t miss the step-by-step VIDEO below!). 

Healthy paleo banana cake

I adapted this recipe from my Paleo Banana Bread recipe, tweaking it slightly so that it would hold up better as a cake. It's made with almond flour and is naturally sweetened with just mashed bananas and honey or maple syrup.

Key ingredients:

• Almond flour gives this cake a rich texture and makes it grain free.
• Arrowroot starch/flour provides structure (you can use cornstarch instead). 
• Mashed bananas naturally sweeten the cake and provide moisture and flavor. You’ll need 1 cup of mashed bananas, which is about 2 ⅓ to 3 bananas (be sure to use over-ripe bananas for the best flavor). 
• Honey (or maple syrup) lends additional sweetness. 
• Chocolate chips not only provide pockets of chocolate flavor but are also used to make a 2-ingredient frosting. (For a paleo cake, use these chocolate chips, which have no added sugar.)

How to make gluten free banana cake:

• In a large bowl whisk together almond flour, arrowroot flour, salt and baking powder. Use your fingers to break up any clumps of almond flour.

• Using a fork, mash 2-3 bananas and measure out 1 cup. It’s important to measure out the mashed bananas before using for the best texture. 

• Whisk together the mashed bananas, eggs, oil, honey and vanilla. 

• Stir the wet ingredients into the dry ingredients until thoroughly combined. 

• Fold in the chocolate chips, if using. Scrape the batter into a parchment-lined 8-inch cake pan.  

• Bake the banana cake until it’s golden on top and a toothpick inserted in the center comes out clean.

Banana cake frosting

We love to take this cake over the top with a 2-ingredient chocolate frosting made with just chocolate chips and milk (or nut milk). The cake is also fabulous with this Maple Cream Cheese Frosting!

Once the cake has cooled completely, spread the frosting over the top.

FAQs

Tips for this recipe:

• This cake gets baked in an 8-inch cake pan. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes. 
• If you do a lot of gluten free baking (or baking in general), I suggest investing in an inexpensive kitchen scale. It’s much more accurate, especially when working with gluten free flours (and it’s easier than measuring by cups!).
• When baking cakes and cupcakes, it’s best to use a lighter-colored metal pan. Dark pans absorb and retain more heat, which could cause the sides or bottoms to brown too quickly.
• Almond flour is critical to the flavor and texture of this gluten free banana cake. I don't recommend using GF 1-to-1 flour or oat flour, which resulted in a muted flavor and drier texture when tested.
• Be sure to measure out the mashed banana before adding it to the batter—if you have too much it will make the cake too dense, while too little could result in a dry cake. 
• For a paleo cake, use Lily’s Chocolate Chips, which have no added sugar.
• Try this paleo Banana Bread Recipe!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other gluten free desserts to try:

• Healthy Carrot Cake
• No-Bake Chocolate Chip Cookie Bars
• Homemade Chocolate Pudding
• Double Chocolate Zucchini Brownies
• Almond Coconut Cake
• Black Bean Brownies
• How to Make a Crepe Cake

Watch the video!

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Gluten Free Banana Cake (Paleo!)

This healthier gluten free banana cake is the ultimate snack cake or celebration cake. It’s rich and moist, and you’d never know it’s gluten free, grain free and dairy free! Slather it with a 2-ingredient chocolate frosting or this Maple Cream Cheese Frosting (you’ll need a half batch of the cream cheese frosting). The cake tastes better with time, so go ahead and make it a few hours (or a day) in advance. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: gluten free banana cake, healthy banana cake, paleo banana cake

Servings: 1 8-inch cake

Author: Nicki Sizemore

Equipment

• 1 8-inch cake pan (or a cupcake tin)

Ingredients

• Cooking spray or oil for pan

Dry ingredients

• 2 cups (220g) almond flour
• ¼ cup (28g) arrowroot starch/flour or cornstarch
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine grain sea salt

Wet ingredients

• 1 cup mashed banana (from 2 ½-3 overripe bananas)
• 2 large eggs
• ¼ cup neutral vegetable oil (such as grapeseed or safflower)
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup chocolate chips or chopped dark chocolate (optional)

Chocolate frosting (optional)

• ½ cup chocolate chips
• 2 tablespoons nut milk or coconut milk

Instructions

Preheat the oven

• Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub it with oil, and line the bottom with a round of parchment paper.

Whisk the dry ingredients

• In a large bowl whisk together the almond flour, arrowroot flour, baking powder and salt. Use your fingers to break up any clumps of almond flour.

Whisk the wet ingredients and combine

• In a smaller bowl, whisk together the mashed banana, eggs, oil, honey and vanilla. Stir the wet ingredients into the dry ingredients until thoroughly combined. Fold in the chocolate chips, if using.

Bake

• Scrape the batter into the prepared pan. Bake the cake until it’s golden on top and a toothpick inserted in the center comes out clean, about 32-35 minutes. Let the cake cool in the pan on a rack for 10 minutes, then carefully remove it from the pan. Peel off the parchment and let it cool completely.

Make the frosting

• Combine the chocolate chips and milk in a microwave-safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring occasionally, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring often, until the chocolate is melted and shiny.

Finish and serve

• Scrape the frosting on the top of the cake then swirl it into an even layer. Cut the cake into wedges and devour!

Notes

Do ahead: The banana cake can be stored at room temperature for up to 2 days or it can be refrigerated for up to 5 days. It can also be frozen for up to 2 months! (if you use the Maple Cream Cheese Frosting, store the cake in the refrigerator.)

Tips:

• This cake gets baked in an 8-inch cake pan. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes. 
• If you do a lot of gluten free baking (or baking in general), I suggest investing in an inexpensive kitchen scale. It’s much more accurate, especially when working with gluten free flours (and it’s easier than measuring by cups!).
• When baking cakes and cupcakes, it’s best to use a lighter-colored metal pan. Dark pans absorb and retain more heat, which could cause the sides or bottoms to brown too quickly.
• Almond flour is critical to the flavor and texture of this gluten free banana cake. I don't recommend using GF 1-to-1 flour or oat flour, which resulted in a muted flavor and drier texture when tested.
• Be sure to measure out the mashed banana before adding it to the batter—if you have too much it will make the cake too dense, while too little could result in a dry cake. 
• For a paleo cake, use Lily’s Chocolate Chips, which have no added sugar.
• Try this paleo Banana Bread Recipe!

Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!