Healthier Chocolate Chunk Banana Cake (Gluten Free)
We love this moist and yummy banana cake for any party or when we have those ripened bananas on the counter.
We couldn’t get over the texture and flavor of this cake. So simple to throw together in one bowl and beyond delicious and fluffy.
If you don’t have oat flour ready, you can make it yourself in a food processor with rolled oats. Just pulse them until they resemble a flour consistency. If you don’t have espresso powder, just skip it! The cake will still taste incredible!
You can use a chopped up chocolate bar or chocolate chips. Or even use nuts and seeds as an add in. The olive oil can be subbed with avocado oil or melted butter.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!!
Healthier Banana Chocolate Chunk Cake
Ingredients
- 4 small ripe bananas
- 2 eggs
- 1/4 cup olive oil (or melted butter)
- 1/2 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1¾ cups oat flour
- 3/4 cup almond flour
- 1 tsp espresso powder (optional)
- 1 tsp cinnamon
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 oz dark chocolate bar, chopped
Instructions
- Preheat your oven to 350℉ Line a 9 inch pie dish with parchment paper.
- To one large bowl, add the bananas and mash. Next add in the eggs, oil, honey and vanilla and mix to combine. Add in the oat flour, almond flour, espresso powder, cinnamon, baking powder, baking soda and salt – stir to just combine. Lastly fold in 2/3 of the chocolate pieces. Transfer the batter to your pie dish and garnish the top with the remaining chocolate pieces. Bake for 30-35 minutes or until toothpick comes out clean.
- Let it cool in the dish for 5 minutes then transfer to a cooling rack for at least 15 minutes before slicing.
Nutrition
Calories: 372kcal | Carbohydrates: 43g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 244mg | Potassium: 208mg | Fiber: 4g | Sugar: 21g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 3mg
Looking for more?
Hi Stella, can I use chocolate chips if so how much
Hi, couple of questions please…1. an approx measure, in grams, or “4 small bananas?” – interpretation of “small” is subjective…and 2. could honey/maple syrup be substituted for coconut sugar, please? Both honey and maple syrup are extremely sweet ,especially combined with bananas (also sweet); coconut sugar is less sweet and has a lower GI…
Is it instant coffee powder you use or is it ground coffee beans. I can’t wait to make it – sounds absolutely delicious.
Hi Rose, thank you for checking out this recipe! I used espresso powder for this recipe but you can also use instant coffee powder too!
The link for the product I used is in the recipe box above. Just hover your mouse over the word espresso powder and click on it!
Made this with walnuts instead of the chocolate chips and it’s DELICIOUS
HI May, I’m so glad you liked the recipe with the walnuts Sounds amazing!
can i substitute the flours for regular AP flour?
Hi Allison, yes you can!
Do you think I could add some source of protein to these and if so what would you recommend?
Protein powder would work
The cake was AMAZING! I could not believe this was a healthy snack! It was so delicious!
I wonder if I can make this for birthday cake? My daughter turns 2 this August and she loves banana! And is is possible to use 6 inch pan and make it 2 layers? How long do you thing I should time the oven?