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
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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?
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!
Hi! Can I use almond flour with regular flour instead of oat flour?
Hello! yes you can!
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!
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!
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 ☺️
Can I substitute zero calorie sweetener for the honey?
Hi Ashley, if its a liquid like honey
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!!!
Absolutely delicious!!
HI Laura, glad you liked the cake! Thanks for the rating!
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
Hi I am from the UK/South Wales Valleys 🏴 💖 your recipe looks lush
Hello in the UK!! Thank you so much!!
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!!
amazing
Thanks so much for trying it out!
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!
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!!
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!