Chocolate chip banana cake recipe (gluten-free). Learn how to make this delicious, moist, and fluffy banana cake full of chocolate chips and topped with chocolate! Hands down, this is one of my favorite gluten-free cakes!
Active time: 20mins | Cook time: 35mins | Yield: 8-10 slices
Ingredients:
For the Cake:
- 250g – About 3 small bananas or 2 large (very ripe)
- 3 Eggs at room temperature
- 1/4 cup (55g) Vegetable oil or Coconut oil (any flavorless vegetable oil like canola, corn, sunflower)
- 1/4 cup (60g) Milk at room temperature
- 1 tsp (5g) Vanilla extract
- 1 cup (90g) Almond flour
- 1 cup (90g) Oat flour (plus 1 Tbsp for coating the chocolate chips)
- 2 tsp (8g) Baking powder
- 3 Tbsp (35g) Granulated sugar
- A pinch of salt
- 1 cup (160g) Chocolate chips
For the Chocolate Topping:
- 100g (about 2/3 cup) Semi-sweet chocolate, chopped or chips
- About 2 or 3 Tbsp of warm milk
Video:
Directions:
For the Cake:
- Butter and flour, with oat flour, a 6-cup bundt pan. 8in (20cm) in diameter x 2.5in (6cm) deep. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the bananas, eggs, oil, milk, and vanilla in a blender. Blend for 1-2 minutes until well combined and smooth.
- Pour the mixture into a large bowl.
- Sift the oat flour, almond flour, baking powder, sugar, and salt over the mixture. Stir until well combined.
- In a small bowl, combine the chocolate chips and 1 tablespoon of oat flour. Stir the chocolate chips into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Time may vary depending on the oven and the pan used, but make sure to check when it reaches the 30 minutes mark.
- Let it cool for about 15 minutes, unmold the cake, and then let it cool completely at room temperature.
For the Chocolate Topping:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Add 2 tablespoons of warm milk and stir until well combined. If the mixture is too thick, you can add a bit more milk until the desired consistency. Let it cool for a few minutes at room temperature.
- Spread the chocolate mixture over the cake and sprinkle chocolate chips on top.
You can store this cake at room temperature for up to 2 days. After that, keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.
You may also like:
Gluten-Free Chocolate Ganache Cake
Perfect Gluten-Free Chocolate Cookies
Chocolate Nutella Cookies (Egg-Free)
