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.
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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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The best cake ever
Hi Desislava, so glad you liked 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.
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!
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!
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.
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 love it . I made it by steaming .
healthier banana chocolate chunk cake. I love the taste not sweet.
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!
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?
Can I substitute gluten-free flour with the oat flour 1:1? Thanks!
Hi Brenda, yes go for it!
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?
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?
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?
loose texture, not too sweet, and the chocolate puddles – oh my!
Fantastic
I love it…. Simply delicious
I am baking it again tomorrow:)