Gluten-Free Banana Chocolate Cake
Indulge in the decadent flavors of our Gluten-Free Banana Chocolate Cake, a perfectly moist dessert that combines the natural sweetness of ripe bananas with the richness of cocoa. This easy-to-make recipe uses gluten-free all-purpose flour to deliver a celiac-friendly treat without compromising on texture or taste. Featuring hints of vanilla and pockets of gooey semi-sweet chocolate chips, this cake is both crowd-pleasing and allergy-conscious. With optional gluten-free oats for added texture, it’s a delightful baked creation that pairs beautifully with coffee or tea. Ready in under an hour, this cake is the ideal fusion of chocolate and banana goodness that’s sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Butter, melted
- 0.5 cup Semi-sweet chocolate chips
- 0.25 cup Gluten-free oats (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs and vanilla extract, whisking until well combined.
Pour the melted butter into the banana mixture, stirring continuously until combined.
In a separate bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle the gluten-free oats on top for added texture.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake once it's cooled, enjoying its rich chocolate flavor and moist banana texture.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 557.1 g | 203% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 278.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3699 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
