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Close up of cross section of Gluten-Free Banana Chocolate Chip Cake

Gluten-Free Banana Chocolate Chip Cake

Valentina K. Wein
Lovely for any occasion, this cake is rich, unbelievably moist, and subtly spiced.
Makes 2 (8½-inch) loaf cakes
4.93 from 13 votes
Prep Time 20 mins
Cook Time 50 mins
Cooling Time 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 16
Calories 410 kcal



  • 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, wrapped tightly.)
Calorie count is only an estimate.
Keywords cake for breakfast, gluten-free cakes
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