Gluten-Free Banana Chocolate Chip Cake is one of the best cakes I’ve ever had. And it’s THE best gluten-free cake, for sure. Lovely for any occasion, it’s rich, unbelievably moist, and subtly spiced. 
You’re not the only one who thinks of baking banana bread when you have too many overripe bananas in the house. However, have you ever thought about baking banana cake!?
I think most people who try this Gluten-Free Banana Chocolate Chip Cake would put it right up there with their favorite cakes. Not necessarily in the gluten-free category either. In other words, it’s right up there with all cakes.
Why is this the best?
- There are mashed overripe bananas in the batter, and there are also small bites of very ripe banana throughout the cake. The mashed bananas add sweetness, flavor and moisture, and the bites add another dimension to the texture.
- Both oil and butter are used in this recipe. Cakes are typically more moist when oil is used, but I also wanted the flavor of the butter. It’s the best of both worlds!
- The final texture is absolutely dreamy! I think it’s what makes this cake stand out from others — the super moist and soft inside with creamy bites of banana and melting chocolate chips — all surrounded by a perfectly golden, caramelized exterior.
This may look more like banana bread than banana cake, but that’s simply because it’s a loaf cake.
One bite in, and you’ll know there’s a whole lot more going on here.
I love the way it bakes in the loaf pan, but you can also use a round pan.
A bundt pan would also be an excellent choice.
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 make it so good.
Why isn’t there frosting on this cake?
Gluten-Free Banana Chocolate Chip cake does not require frosting. In fact, it would take away from it. And that’s saying a lot because I typically prefer frosting to cake.
Yep, I’m one those people. 🙂
With this cake though, you won’t want anything getting in the way of the perfectly caramelized exterior, and it would take it from perfectly sweetened to too sweet.
This cake will likely forever be my go-to recipe for an easy and over-the-top dessert. Really, it’s that good.
And I’m telling you, if you ever need to make a gluten-free dessert for someone, they’ll love you forever if it’s this!
More gluten-free banana treats:
- Gluten-Free Banana Peanut Butter Chocolate Chip Muffins
- Gluten-Free Chocolate Banana Hazelnut Waffles
- Gluten-Free Caramelized Banana-Coconut-Chocolate Chip Muffins
Lovely for any occasion, this cake is rich, unbelievably moist, and subtly spiced.
Makes 2 (8½-inch) loaf cakes
- 1 cup golden brown sugar
- ½ cup granulated sugar
- ½ cup grapeseed oil (or other neutral oil like vegetable)
- ½ cup unsalted butter, softened to room temperature
- 2 cups banana, mashed (from about 3 bananas)
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- 1½ teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon salt
- 4 large eggs
- 1¾ cups gluten-free 1-to-1 all-purpose flour, divided
- ½ teaspoon baking soda
- 1¾ cup banana, diced (from about 2 bananas)
- 1¾ cups semisweet chocolate chips
-
Preheat the oven to 350°F, and line 2 (approximately 8½-inch) loaf pans with parchment paper. Set aside.
-
In a large mixing bowl, combine both sugars with the oil and butter. Then mix in the mashed banana, sour cream, vanilla, cinnamon, allspice and salt. Use an electric mixer to blend until it's as smooth as possible. Add the eggs, and continue to mix until they're fully incorporated.
-
Now mix in 1½ cups of the gluten-free flour and baking soda, just until you no longer see dry spots.
-
In another bowl, gently toss the diced banana and chocolate chips with the remaining ¼ cup gluten-free flour. Then fold this into the batter. (This can help prevent them from falling to the bottom.)
-
Evenly divide the batter between the two parchment-lined pans, and place them both on a baking sheet.
-
Bake in the 350°F preheated oven until the cakes are golden brown along the edges, and are beginning to crack -- about 50 minutes.
-
Let the cakes cool for at least 1 hour in the pans before removing and slicing.
The cakes can be made up to 2 days ahead of time -- and you can keep them out at room temperature, in a tightly sealed container. (After 2 days, they can be refrigerated or frozen, again wrapped tightly.)
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Bijouxs says
Valentina – Wow, this bread does look amazing and it’s gluten-free!
Colette says
Good god, woman. This cake looks killer yummy!
angiesrecipes says
The cake looks phenomenal!
valentina says
Thank you, Angie. 🙂
David says
Valentina – another of my blog friends just posted a chocolate-banana bread, and I had to admit to her that I really dislike banana bread, especially banana-not bread. However, as odd as it may seem, I absolutely love chocolate-banana bread! Thanks for this recipe – it looks scrumptious! I have saved to my gluten-free recipe file, which is growing by leaps and bounds thanks to you! Happy weekend…
valentina says
My gluten-free baking is all thanks to my son with Celiac. If not for him, I don’t think I would have come so far with it. It makes me so happy when the GF baked good just taste like “regular” baked goods. 🙂 Enjoy and thank you!
Diana says
That looks incredibly moist and dense, which I like in a banana bread/cake. I like the idea to experiment with a bundt pan!
valentina says
Me too. Hope you give it a try. Enjoy!
Monica says
This cake has the absolute most perfect texture – so moist and dense, just what you want in a banana bread! And of course the chocolate chips are always the answer. Perfection!
valentina says
Thanks, Monica. I’m with you on the chocolate chips.
Natalie says
Looks so delicious and perfect for the weekend!
valentina says
Yes! Thank you.
Jere Cassidy says
I love seeing the banana pieces in this and it looks so moist.
valentina says
Thanks so much. 🙂
Jeff the Chef says
This definitely lookslike one of those I-don’t-care-if-it’s-gluten-free recipes. It just plain looks delicious!
valentina says
It is!!! Thank you. 🙂
Kelly | Foodtasia says
Valentina, this cake is just perfect to fuel my chocolate and banana obsession! It looks wonderful! I can just imagine getting a bite with a little chocolate and a little chunk of banana – heavenly flavor explosion!
valentina says
Thanks so much, Kelly! Yes, the banana chunks are key. 🙂
Bintu | Recipes From A Pantry says
We love using up our bananas in banana bread and this banana chocolate chip loaf cake looks so moist and delicious. Even better, my husband can enjoy it too because it is gluten free!
valentina says
Yay!Thank you. I think he will love it!
James says
Just a perfect looking moist cake. Overripe bananas are perfect in these types of cakes!
valentina says
Thanks, James. Good thing there’s a home from overripe bananas — we always have too many of them. 🙂
Nancy says
I honestly wanted to reach through the screen and snatch a piece of this cake! Growing up, we always had a “bread” around – banana bread, zucchini bread, apricot bread, you name it! But we DID NOT have this one…. and I’m still not sure if that was a good or bad thing since I know I wouldn’t have been able to keep my hands off it!!!!
valentina says
Thanks so much, Nancy! It’s my favorite! 🙂
Dawn - Girl Heart Food says
Oh, this looks so good, Valentina! Looks super rich, banana-ey and chocolate-ey…..just what I’d want! I can only imagine how good this is freshly made, with a big ol’ cuppa coffee. Happy Monday to ya 🙂
valentina says
Yes! Love my coffee! Hope you try it. Enjoy and hope you’re having a great week. 🙂
David @ Spiced says
I absolutely love banana bread! It’s one of my favorite childhood memories as I feel like the kitchen always smelled like fresh banana bread. I can’t wait to give your gluten-free version a try, Valentina. It sounds awesome!!
valentina says
Thanks so much, David. I love childhood food memories (when they’re delicious). 😉
Ron says
Your timing is impeccable Valentina as we’re having a birthday gathering next weekend and we have one that can’t do gluten and one that can’t eat nuts. So your yummy looking chocolate chip banana cake will be made. Of course, we’ll have the tradition Prinsesstarta (Princess Cake) for those who don’t have gluten and nut issues. Question please; we don’t get chocolate chips here, can I sub with a good 70% Swedish chocolate that’s chopped up?
valentina says
Of course! Who doesn’t love Swedish chocolate!? Right? I know I do.:-) Sounds perfect. The smaller the chunks, the less likely they’ll fall to the bottom. I hope you love it — and that your GF and nut free friends do too! Thanks for visiting, as always, and enjoy!
Balvinder says
This is calling out to me, but how do i get to it? It looks so delicious and moist. I can almost feel it in my mouth.
valentina says
Ha! I guess you’ll have to bake it. 🙂 Thanks!
Kathryn says
Lovely…thanks Valentina, I’m sending this to my celiac friend….😊
Dimana says
Hi,
I’m going to make the recipe, but I’m not using US measurements, so i find it veery hard to convert to Metric units.
Can you tell me the 1 3/4 cups of choc chips how much is it in grams if you know?
Thank you for the recipe, it really looks delicious and I cannot wait to try it 😉
x
valentina says
Hi Dimana, Thanks for writing in. I believe 1 3/4 cup of chocolate would be about 308 grams. I hope you love this cake! 🙂 ~Valentina
Dimana says
I not only loved it, but I am absolutely obsessed with it! My husband even loved it and he’s not the type that eats cakes :)) Thank you! x
valentina says
Hi Dimana, You’ve made my day! I’m so happy you loved this cake. And it’s always the best compliment when someone likes something they typically wouldn’t, so I’m thrilled your husband loved it, too. 🙂 ~Valentina