This Gluten-Free Banana Cake with chocolate chips is one of the best cakes ever. And it’s THE best gluten-free cake, for sure. Delicious for any occasion, it’s rich, unbelievably moist, and subtly spiced.
What can you make with overripe bananas besides banana bread?
Cake, of course. 😉
A lot of people who try this gluten-free banana cake will 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.
Ingredients for Gluten-Free Banana Cake
- golden brown sugar
- granulated sugar
- grapeseed oil (or other neutral oil)
- sour cream
- pure vanilla extract
- baking soda
- Cup4Cup gluten-free all-purpose flour (or other 1 to 1 gluten-free flour)
- chocolate chips
Don’t be deterred by the lengthy ingredient list — this cake is very easy to make, and it’s this combination of ingredients that makes it so good.
This may look more like banana bread than banana cake, but that’s simply because of its shape. One bite in, and you’ll know there’s a whole lot more going on here.
How to Make it
(More detailed instructions are in the recipe card below.)
– Preheat the oven to 350°F, and line 2 approximately 8½-inch loaf pans with parchment paper.
– In a large bowl, combine both sugars with the oil and butter. Then mix in the mashed banana, sour cream, vanilla, cinnamon, allspice and salt. Mix until smooth. 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.
In another bowl, toss diced banana and chocolate chips with the remaining ¼ cup gluten-free flour. Fold this into the batter. (This can help prevent them from falling to the bottom.)
– Evenly divide the batter between the two prepared pans, and bake in the 350°F preheated oven until the cakes are golden brown along the edges, and are beginning to crack on top.
– Let the cakes cool for at least 1 hour in the pans before removing and slicing.
Recipe Tips and Substitutions
- I like the way this gluten-free banana cake bakes in the loaf pans, but you can also use a round cake pan or a bundt pan.
- Feel free to add nuts — walnuts or pecans would be great. You can substitute them for the chocolate chips, or use cup nuts and 1 cup chips.
- This cake does not require frosting. In fact, it would take away from it.
Why is this the best gluten-free banana cake?
- There are bananas two ways: mashed and chopped. There are 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 by using both, we also get the delicious butter flavor.
- The final texture is absolutely dreamy! I think it’s what makes this cake stand out from others.
- You would never know this cake is gluten-free.
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 gluten-free banana cake!
More gluten-free banana treats:
- Gluten-Free Banana Peanut Butter Chocolate Chip Muffins
- Gluten-Free Chocolate Banana Hazelnut Waffles
- Banana Ice Cream
Gluten-Free Banana Cake Recipe
- ¾ cup golden brown sugar
- ¼ 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 Cup4Cup gluten-free all-purpose flour, divided
- ½ teaspoon baking soda
- 1¾ cup banana, diced (from about 2 bananas)
- 1¾ cups semisweet chocolate chips
- Set oven and prepare pans. Preheat the oven to 350°F, and line 2 approximately 8½-inch loaf pans with parchment paper. Set aside.
- Make the batter. 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.)
- Bake. 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.
- Cool. Let the cakes cool for at least 1 hour in the pans before removing and slicing.
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