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
Yes! Banana cake tastes even better after several hours or the next day, once the flavors have had time to meld.
Store the banana cake at room temperature for up to 2 days, or refrigerate it for up to 5 days. It can also be frozen for up to 3 months!
Some banana cakes have more moisture and a lighter texture than banana bread, but in general they have a similar flavor and are flavored with mashed bananas. This banana cake is similar to my gluten free banana bread recipe but has more arrowroot starch and is studded with chocolate chips. It’s also baked in a cake tin instead of a loaf pan.
Incorporating higher moisture ingredients can help ensure that your gluten free baked goods don’t turn out dry. You can increase the amount of oil or liquid, or you can use higher-moisture flours (such as nut flours). Mashed banana, applesauce and pumpkin puree also contribute moisture to gluten free baked goods.
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!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Gluten Free Banana Cake (Paleo!)
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
- 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!
Jenny P says
Hi,
I am trying to bake for my two little girls and I have failed with several recipes.
Do I need to let these mixtures rest for few minutes before putting them into the oven??
Nicki Sizemore says
Hi Jenny! There’s no need to let the batter rest before baking this cake. I hope you and your girls enjoy the cake!
Mary says
Many thanks for the delicious recipe. Wonder if I can replace the chocolate chips in the frosting with cocoa powder.
Nicki Sizemore says
Hi Mary! I'm so happy you enjoyed the recipe. For the frosting, the chocolate chips are essential for the texture, so unfortunately cocoa powder won't work. Happy baking!
Diane says
Smelled so delicious in the oven and tasted just as great! I used melted coconut oil as the oil of choice, and the recipe resulted in moist, flavorful banana chocolate cake. Used half maple syrup, half honey and the sweetness level was just right. No need for frosting, just ate warm and enjoyed with a cup of tea. Thank you!
Nicki Sizemore says
Fabulous! This is great to hear, and I really appreciate your sharing! ❤️
Donald Smith says
Great directions and recipe was exact! It turned out great! Very tasty and I will bake it again! Thanks!
Nicki Sizemore says
Woohoo! I'm so happy you enjoyed, Donald!
Patricia says
Thanks for the recipe I'm predibites so I was glad to see no sugar added, I know banana hasa certain amount, but welcomed no extra Suger I will definitely try your recipe, I love banana cake, but the recipe had a half cup caster Suger and half brown Suger so it's ban for me I'll let you know how the recipe turns out greetings from dublin ireland Patricia 🇮🇪
Nicki Sizemore says
Greetings, Patricia, and I hope you like the cake!
Eliana says
AMAZING! This cake was delicious all plain and simple. Easy to prepare and my whole family is munching on it.
It is so good plain that I decided to skip the chocolate all together.
My choices for replacements: i used maple syrup, cornstarch and MCT oil. No chips and no topping. My almond flour is the Raw almond flour from nuts.com
I wish I could post a pic. It doesn't have the same coloring as the original recipe cake, but its to die for. Definitely a keeper!!!! Thanks!
Nicki Sizemore says
Hi Eliana, thanks for your comment, and I'm so glad that you and your family loved the cake!
Layla says
Hi Nicki! Can I replace the oil with butter? And if so would I have to double the measurement of the oil?
Nicki Sizemore says
Hi Layla, you can swap out the oil for 4 tablespoons of melted butter. I hope you enjoy!
Simone says
I used about 1/4 cup of melted ghee and it turned out great!
I have been off of vegetable and seed oils for a few years now (which is a game changer) so being able to substitute ghee or coconut oil for things is great.
Nicki Sizemore says
This is a great tip; thank you for sharing, and I’m so happy you enjoyed!
Ping says
I use corn flour and olive oil (No butter)
With success
Thanks
Katarina Todorovic says
Hi there! Can I make this with frozen bananas, and just thaw them fully beforehand? Thanks!
Nicki Sizemore says
Hi there! Yes, you can use defrosted frozen bananas for this cake. When you defrost the bananas there might be a bit of water in the bowl - just drain that off before mashing them up. I hope you enjoy the cake!
Debbie says
Can this be made without honey? Maybe extra mashed banana instead of the honey? Looking for a recipe that is entirely fruit sweetened.
Thanks.
Nicki Sizemore says
Hi Debbie, I haven't tested this recipe without the honey (or maple syrup) so can't guarantee the results. Banana is heavier than honey so the cake will likely end up a bit denser. However, I do think it should work. Keep me posted!
Myla says
I followed the recipe but the batter ended up being like a cookie dough consistency. I added a little bit of almond milk but the batter seemed to quickly absorb all of the liquid added.
I can’t figure out what went wrong. It’s baking now and smells amazing.
Nicki Sizemore says
Hi Myla! Hmm, did you measure the almond flour in cups or using a scale? It could have been that there was too much flour in the batter, which would cause the batter to be too thick. Let me know. I hope the flavor was still good!!
Jacqui says
Really nice and light. I made mine into 11 little cupcakes and cooked them about 20 mins..
I had no vanilla essence and choc chips so as I’ve lots of lemons in the garden i put a large spoon of lemon zest instead. Very nice taste and everybody loved them.
Nicki Sizemore says
Hi Jacqui, I'm so glad you enjoyed! Great tip about baking cupcakes instead. 😊
Debbie says
I am planning to try this recipe with freeze dried strawberry pieces instead of chocolate chips. I hope it turns out well.
Sue Murray says
Made these as muffins today and they were fantastic!!! Not too sweet, carmelized on the outside and light and fluffy inside.
Nicki Sizemore says
Hi Sue, I'm so happy to hear! Do you know how many muffins you were able to make?