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
This looks amazing! Is it possible to replace the oat and almond flour with regular? I’m not against using it, it’s just not something I have in the house and I barely ever bake but this has ignited a craving in me!
Hi Ellen, yes, I would start off with 2 cups all purpose flour and then add if needed. All purpose flour is much more absorbent than almond flour so you will probably need a bit less of it to get your batter to the right consistency.
perhaps, but then it’s not gluten free, for us gluten intolerant people.
Thanks, Captain Obvious, but not everyone is concerned about gluten. Why is it anytime someone suggests regular flour, the gluten intolerant folks have to jump in and say something? Sorry, but the world does not revolve around you.
@Ellen Lehrer
une tasse de farine régulière pour deux tasse de farine d’ amande 🤗👌
I came to ask that exactly so thank you for doing so!
Made the oat flour as suggested and this came out perfectly. This is a different way to use bananas outside of a standard banana bread.
Hi Melissa, so glad you enjoyed the cake recipe! And thanks for taking the time to rate it!!
oat flour is not gluten free
Mine is!
it can be. gluten free oat are available, although much more expensive 😁
Υπέροχη συνταγή, την έχω φτιάξει 4 φορές για την οικογένεια μου(μέχρι στιγμής)
Πολύ εύκολη και γευστική <3
can wheat flour replace almond flour?
Bob’s Red Mill makes gluten free flours!
amazing
Thanks so much for trying it out!
This cake is absolutely delicious!! I followed the recipe including the espresso powder. I think I would add more espresso powder as I am an espresso lover. For the chocolate, I used the Hu Dark Chocolate Bar with almond butter and puffed quinoa along with a couple of sprinkles of Ghirardelli semi sweet baking chips. This cake is as delicious as it looks! No regrets on making this one! My family loved it and I’m sure I will be making it again soon. Thank you, Stella!!
Hi I am from the UK/South Wales Valleys 🏴 💖 your recipe looks lush
Hello in the UK!! Thank you so much!!
Looks delicious! What kind of of evoo do you use?
Hi Lauren, Thank you so much! I use Kyoord greek olive oil.. I will link them below:
http://shorturl.at/iotW2
Absolutely delicious!!
HI Laura, glad you liked the cake! Thanks for the rating!
Hi, I was wondering if that’s normal but for this recipe there is not the option to see metrics ? it is quite long to put everything in grams myself, that’s why I usually love your website 🙂
Hi Anissa, so sorry about that! I just updated the recipe with the metrics. Enjoy!!!
Can I substitute zero calorie sweetener for the honey?
Hi Ashley, if its a liquid like honey
Just made this and it is OH SOOOOO DELICIOUUUSSSS 🤤
It’s a melt in your mouth and hits all the right spots healthy dessert! Thank you for your recipes! 🤗
Stumbled on to your page today and I am already a fan!
I’m making the lazy spanakopita tomorrow ☺️
Simple to follow recipe, baked for 35 minutes, lovely and light cake. Loved it, thank you. An Australian
Hi Angela, thanks so much for the lovely rating! Glad you liked the cake!
Can you use only almond flour in this recipe instead of oat and almond?
Hi Heidi, You can absolutely sub in more oat flour or All purpose flour in lieu of the almond flour. But definitely decrease the amount when using fine powder like flours.
This person asked if you could use almond flour only, and I was wondering the same. Would measurement change?
Would change the composition and since I haven’t tried it with all almond flour, I cannot recommend it. Sorry
Hi Stella – can you please clarify your answer to the original question of “can almond flour be used instead of almond and oat flour?” I think you may have misread it. Thanks!
Hi Debra, I cannot recommend all almond flour since I haven’t tried it myself and my experience with all almond flour baking is that it can be tricky. Most times you have to use a thickening agent like tapioca flour along with coconut flour to absorb liquids in the recipe. Its typically not a straightforward ONE to ONE ratio in substitution. Sorry I can’t be of more help!
Hi! Can I use almond flour with regular flour instead of oat flour?
Hello! yes you can!
This cake was absolutely delicious! I made it exactly as indicated and just substituted the olive oil for avocado oil as you suggested and used non dairy chocolate chips vs chunks although I think I may do the chunks next time and use some cocoa powder. This is a great way to use bananas and not waste them.
I had a question about the metrics, is that per serving or for the whole cake and if per serving, what is the serving size? Thank you so much again for sharing this Stella!
Hello! This looks extremely delicious and can’t wait to try it out!
I have a question about the nutrition information – it says 372kcal. is that per 100gm?
it tatses amazing yet still a healthier option
Hi Juliana, yesss thank you for trying it!
Could this be made into muffins?
HI Riley, I dont see why not! Go for it! less time obviously
Good idea, will try same
I have always been terrible at baking but this recipe was so easy to follow. It was delicious!!!! Thank you for this recipe!
Hi Maria, love that you enjoyed making it!
Hi I would love to add walnuts to this recipe! Also, I don’t have a ceramic pie dish. Would a square baking pan work? Thank you!
Hi Angelica, yes to both! Walnuts would be fantastic in this cake and yes you can definitely utilize a square dish instead of a round one! Enjoy!
I have made this for my family 3 times now and they love it!
Can I freeze it?
Hi Bess, that’s awesome! I haven’t tried it but should be fine!
Thanks for the recipe. Just wondering if expresso powder same as instant coffee? Many thanks.
Hi – yes its the same!
Hi 👋 my son has a banana allergy do you recommend sweet potato or pumpkin as a sub ?
Hi Nicole, yes, I would recommend either one!
Looks yummy. Are the nutrition facts per serving (8) or the whole cake? I think this question has been asked a few times but I don’t see an answer. Would really like clarification. Thanks 😊
Hi Teri, nutritional info is per serving (not the whole cake)
Hi Stella,
I am hooked on this recipe as I love both expresso and chocolate chips! I just have a question, your nutrition information says Calories: 372kcal. is that for one serving? (8 servings per cake)
Hi Diana, yes that’s correct!
This was great. Easy to make. Very low on sweetness which is what I prefer. Will absolutely make this again. I like it better than my traditional banana bread
Exactly! I’m the same way! Glad it was enjoyed and thank you for the rating!
I really want to make this cake but I don’t use almond flour enough to justify buying a bag right away. Can I substitute almond flour with regular flour and make my own oat flour from rolled oats?
Instead of expresso powder, can I use instant coffee granules?
Hi Cathy, yes thats the right substitute!
Perfect
Thanks for the rating!
Absolutely amazing! Melts in mouth
Hi Gergana, glad you liked it!
super, hvala!
love it!
Delicious
Wow!! What a great cake! It’s so flavorful and moist! I didn’t have super high expectations for this gluten free cake but it is really perfect. It needs no changes. Just make it and love it.
so chocolatey and addicting
I love it…. Simply delicious
I am baking it again tomorrow:)
Fantastic
loose texture, not too sweet, and the chocolate puddles – oh my!
hi stella, the cake looks great!my familly will definitely like it!
im not sure about the almond flour – it seems like 177g= 0.75 cup. but i know that 100g=1 cup. am i wrong?
hi Stella, it looks great!
Can you please check the ingredients list again? its written that 177g of almond flour= 0.75 cup. However, as far as I know , 100g= 1 cup. Am i wrong?
We are obsessed with this banana bread. Do you think I could swap the banana with pumpkin purée at the same ratio with some spices and still have it turn out?
Can I substitute gluten-free flour with the oat flour 1:1? Thanks!
Hi Brenda, yes go for it!
My whole family loves these! Do you think I could add a scoop of protein powder to the mix? Would I need to add more liquid, or could I sub for some of the flour?
Unbelievable! I used vegan chips and skipped the espresso. Amazingly moist and perfect sweetness! Made me second guess myself if the middle was cooked bc it was so moist! But the butter knife came out clean, so there we go!
Loved it! Will add nuts next time! Thank you so much!
I love it . I made it by steaming .
healthier banana chocolate chunk cake. I love the taste not sweet.
This is delicious and so easy to make. I’ve made a few things using very similar ingredients so I know it would be a winner! I only used three bananas, but I suspect
the fourth one is necessary as the cake is moist, but could be a bit more moist. I added
a little extra chocolate, and next time I will add even more chocolate – but overall, I followed all the ingredients including espresso and cinnamon, and the flavor and texture
is fantastic! And so so easy to make which is key for me – plus way healthier than
most other cakes! Thanks for the recipe!!
I’ve made this 4 times now and it’s a hit with my family! I do find I need to cook it longer for it to firm up in the middle (maybe 5-10 min longer).
I also tried making a gingerbread version yesterday and it was good too! Left out chocolate, subbed molasses for half of the honey, and added ground ginger and clove.
Totally delicious! I only used 1/4 cup of maple and ended up using melted coconut oil ( just what I had easier access to)for the oil and it is delish!! I knew I needed this in my life when I saw it online, thank you!
Hi Stella,
My daughter and I made this delicious recipe twice but we don’t seem to find a good healthy melting chocolate bar. Dan you please let us know which chocolate bar you used?
Thank you
Hi Heidy, I usually use Tony’s Chocolate Bars or Guittard Chocolate Bars.
Glad you both enjoyed it!
Hi Stella,
Would you please recommend something I can use in place of the honey or maple syrup? I don’t have either on hand and have everything else! If not it’s okay. Just didn’t want to make a trip to the store for one thing. I know it’s supposed to be healthy however, can I use sugar maybe?
Hi Valerie, so sorry for the late response.. you can use sugar absolutely. and maybe lessen a little of the oat flour or the almond flour.
The best cake ever
Hi Desislava, so glad you liked it!
Are those calories per slice, per 100 g or the entire cake?
per serving!
Can I substitute eggs with applesauce or more bananas to make it vegan? Looks delish!
Hi Koko, I havent tried it but I would recommend flax egg for eggs.
I’m not sure if the applesacue with work here…
Hi! Can you tell me what the serving size is?
Hi Sarah, all serving sizes are listed at the top of the recipe box.
I would rather use pumpkin instead of bananas. How many cups of pumpkin do I use?
Hi Ionna, I would use 1 cup pumpkin puree
This was delicious and helped me to use up some bananas! It was great also, because my celiac daughter could enjoy this as well 🙂
Hi Maureen, glad you liked the recipe! Thanks for the kind feedback too!
I was pleasantly surprised by just how good this cake is. Made exactly as recipe stated, used melted butter instead of olive oil. It turned out perfect! Super moist and not overly sweet.
Hi Jennifer, love that! Thanks for trying the cake out and sharing your feedback!
Great cake, thank you Stella ❣️
My pleasure Silvija! Glad you liked it!
My family Absolutely loved it. Thank you for the recipe. Just wondering if I should store it In the fridge or leave it outside . Thank you
Hi Mishal, glad it was enjoyed by everyone!!
I store mine on the counter in an airtight container but you can extend the life of the cake by refrigerating it and warming it up in your mini oven for a minute or two… will come out warm and gooey!
Coming from someone who has a major sweet tooth, this healthy cake is SO good! I’ve made this twice already in the last 2 weeks. So easy to make and tastes delicious! First time I ran out of almond flour so used regular flour. 2nd time subbed all almond flour with regular flour and doubled up on baking powder and salt. Reading previous comments helped with substitutions. Will continue to make this!
Hi Julie, Glad the cake was a success with you and thank you very much for sharing you feedback with everyone- also super helpful!
Is there any way this can be made without eggs? any suggestions? Are the eggs used more for leavening or binding or both?
Hi Jennifer the eggs are acting as a binder and leavening agent here. I would recommend flax eggs or applesauce to replace – although I must say I havent tried it that way. And the texture will definitely change as a result.
I’m allergic to almonds what can I sub the almond flour with? Thank you.
more oat flour should work here
We found this on instagram and it looked good. My 10 year old made it, so easy and a great sweet treat without refined sugar. We will definitely make again! Thanks Stella!!
Hi Emily, YES!! I’m so glad the family enjoyed! Thanks for trying it out!
I made it last night and thinking about making it again tonight ~ so delicious
Hi Laura, awesome! I’m so glad you liked it!
A friend made this for us for a dinner party and it was delicious! Planning to make it myself but first, could you confirm the kcal per portion, please!?