Gluten Free Chocolate Chunk Banana Cake
Forget about bread! This scrumptious gluten-free Banana Cake is sure to shake your post-holiday blues and get you excited for the warmer months ahead.
Can you believe we’re about to enter the month of February? Nope, neither can I! It feels like just yesterday I was scanning the radio for any station that wasn’t playing Wham’s Last Christmas and now here we are. With all our post-Christmas vibes.
I LOVE Christmas. It pained me to pack away our homemade ornaments and festive trinkets of dazzling red and green. But you know the saying… “all good things must come to an end.”
These mixed emotions over the end of the holiday season plus the flurry of excitement from the release of my new cookbook (you can get your copy here!), has me all over the place. Naturally, I began to crave comfort food – something familiar and sweet. So, I couldn’t help myself but to bake a Banana Cake. It was the only sensible action, really.
You heard me right. I said Banana Cake.
We all know this long time love affair between myself and bananas has inspired so many recipes including my Coconut Almond Banana Bread and Double Chocolate Banana Bread AND my Tahini Banana Bread Skillet. However, I was inspired to get out of the bread pan and into a cake pan (because… why not?). And holy smokes, this blew my mind!
This Banana Cake is a classic fusion of salty and sweet. The density of the almond flour and lightness of bananas makes it the perfect feature at a mid-day brunch or beach picnic. Truly, it’s a ditch the fork and lick every single one of your fingers kind of recipe. With some chocolate chips tucked on the inside and drizzle on top, you’ll forget all about winter. I pinky promise.
So, let’s jump into the recipe and make this Gluten Free Banana Cake!! Woot woot!
Whisk together the mashed bananas, eggs, peanut butter, agave, and coconut sugar. Add the almond flour, baking powder, and salt. Whisk to combine.
Fold in the dark chocolate chunks. Transfer the batter into a well greased cake or bundt pan.
Bake for 50 – 55 minutes until the cake is firm and bounces back when you press on the top. If the top looks to be getting too brown, cover with aluminum foil and continue baking.
While the cake is baking, whisk the chocolate chunks and coconut cream in a small pot over medium heat until smooth.
Allow the cake to cool for 15 minutes. Turn the cake over onto a cake stand and drizzle with the icing.
Description
Forget about bread! This scrumptious gluten-free Banana Cake is sure to shake your post-holiday blues and get you excited for the warmer months ahead.
Ingredients
- 4 bananas, mashed
- 4 eggs
- 1/2 cup natural peanut butter
- 1/3 cup agave nectar (honey or maple syrup works too)
- 1/3 cup coconut sugar
- 3 cups blanched almond flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1/2 cup dark chocolate chunks
- 1/2 cup unsweetened coconut cream
Instructions
- Preheat oven to 350F.
- Whisk together the mashed bananas, eggs, peanut butter, agave, and coconut sugar.
- Add the almond flour, baking powder, and salt.
- Whisk to combine.
- Fold in the dark chocolate chunks.
- Transfer the batter into a well greased cake or bundt pan.
- Bake for 50 – 55 minutes until the cake is firm and bounces back when you press on the top. If the top looks to be getting too brown, cover with aluminum foil and continue baking.
- While the cake is baking, whisk the chocolate chunks and coconut cream in a small pot over medium heat until smooth.
- Allow the cake to cool for 15 minutes.
- Turn the cake over onto a cake stand and drizzle with the icing.
Enjoy!! xo
Oh. My. Word. This cake is beyond delicious. I didn’t have a Bundt pan, so I made it into a traditional double layer cake. It turned out absolutely amazing! Love this recipe!
★★★★★