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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This was GREAT!! I added a quarter cup of cocoa butter, left out the olive oil and subbed in one whole avocado mashed, and a scoop of vanilla whey protein powder and it turned out AMAZING! It needed an extra five minutes to cook, but it was delicious. Will definitely be making again.
SOOO good! My husband fell in love with me again after having a bite of this! lol! I followed the recipe exactly! Thanks for this yummy and refined-sugar free deliciousness!
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!?
I made it last night and thinking about making it again tonight ~ so delicious
Hi Laura, awesome! I’m so glad you liked it!
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’m allergic to almonds what can I sub the almond flour with? Thank you.
more oat flour should work here
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.
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!
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!
Great cake, thank you Stella ❣️
My pleasure Silvija! Glad you liked it!
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!
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 would rather use pumpkin instead of bananas. How many cups of pumpkin do I use?
Hi Ionna, I would use 1 cup pumpkin puree
Hi! Can you tell me what the serving size is?
Hi Sarah, all serving sizes are listed at the top of the recipe box.
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…
Are those calories per slice, per 100 g or the entire cake?
per serving!