You’re not the only one who thinks of baking banana bread when you have too many, too ripe, bananas in the house — but, have you ever thought about baking banana cake!?
This Gluten-Free Banana Chcolate Chip Cake is so incredibly delicious, rich and sweet, that it doesn’t require frosting.
This makes it appear more like banana bread, but have one bite and you’ll know there’s a whole lot more going on here!
Don’t be deterred by the lengthy ingredient list — this cake is very easy to make! And it’s this specific combination of ingredients that will make it so good!
And much like the Fall Chai Spiced Apple Cake we made on Monday, this can be delightful for brunch with a perfect cup of coffee, or for dessert anytime!
This has become the new favorite gluten-free dessert in our house — actually it might just be our new favorite dessert (gluten-free or not)!
These pink Anthuriums are simply lovely, and have such clean lines — which I love with the imperfect, rustic cake. And I always think pink and chocolate brown are a pretty match.
To find out more about what Friday Flowers is all about, check out the updated gallery.
And to find out why I’m so often experimenting with gluten-free baked goods, check out these personal bits of information about me.
- 5 soft medium-sized bananas, divided
- 1 cup coconut oil plus a bit more for the pans
- 1/2 cup granulated sugar
- 1 cup golden brown sugar
- 1 cup plain yogurt
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon sea salt
- 3 large eggs
- 1 cup coconut flour
- 1/2 cup brown rice flour plus a bit more for dusting the pans
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/3 cup powdered sugar
- 2 cups semisweet chocolate chips
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Preheat the oven to 350 degrees F, and prepare 2 (approximately 8-inch) loaf pans by brushing them with a thin coat of coconut oil and dusting them with brown rice flour. Set them aside.
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In a large mixing bowl, use a large fork to mash 3 of the bananas. Add the coconut oil, sugars, yogurt, vanilla, spices and salt. Mix very well, until it's as smooth as possible.
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Add the eggs and blend until they are fully incorporated.
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Then fold in the flours, xanthan gum and baking soda. Mix just to combine.
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Cut the remaining two bananas into a small dice and in a small bowl, gently toss them with the chocolate chips and the powdered sugar (this will help prevent them from sinking to the bottom of the cake).
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Fold the powdered sugar-coated-banana pieces and chocolate chips into the batter.
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Evenly divide the batter between the two prepared pans, and place them both on a baking sheet.
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Bake in the 350 degree F preheated oven until the cakes have solidified, are golden brown on top and along the edges, and are beginning to crack -- about 45 minutes.
Valentina – Wow, this bread does look amazing and is gluten-free! And of course love your Friday Flowers:)
Good god, woman. This cake looks killer yummy!