Gluten Free Chocolate Banana Cake (Banana Flour Recipe)

  • December 17, 2020
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Step-wise Instructions to bake an easy, soft and moist Gluten Free Banana Chocolate Cake Recipe that is Eggless and Contains no refined sugar.

Gluten Free Chocolate Banana Cake (Banana Flour Recipe)

Chocolate Banana Cake Recipe – A Gluten-Free Cake recipe using plantain flour or green banana flour. Made with over ripe bananas, this cake recipe is also eggless, refined sugar free and flour-less. Try this for a rich banana cake experience!

I kid you not when I say that this cake has double the banana flavour and chocolate experience. Hands down, one of the best banana flour chocolate cake recipe!

When I first tried this recipe last year, I was absolutely stunned with how moist the cake texture was inspite of being gluten free. Honestly, my husband thought I baked brownies and was craving for a scoop of ice cream when I served this warm.

Gluten Free Chocolate Banana Cake (Banana Flour Recipe)

Ripe Banana’s are always available and waiting to be rescued. Thankfully baking a cake is quite easy and the best way to use up all the leftover ripe bananas.

After baking a Vegan Banana Bread, I wanted to share this gluten-free banana cake recipe on the blog which was actually requested by some of the readers. Since I wanted a 100% banana experience, I thought of using the banana flour or plantain flour.

To make it a kid-friendly recipe, I added chocolate! My husband loves all things chocolate and he made several rounds to the kitchen to enjoy his share.

We don’t opt for frosted cakes as both of us don’t prefer it. We are more into simple tea time cakes and can be eaten warm with some tea or coffee.

If you prefer frosted cakes, you can opt for buttercream frosting or if you prefer vegan frosting, go for chocolate.

I am sure you are excited now – Let’s check out the ingredients below. Since I have baked this cake quite a few times at home, I have also listed down alternatives, which have been tried and tested by me.

INGREDIENTS FOR GLUTEN-FREE CHOCOLATE BANANA CAKE

Refer to the recipe card below for the exact measurements and complete set of ingredients.

  • Raw Banana Flour or Plantain Flour – It is made from dehydrated raw bananas and milled into a fine flour texture. It is a good replacement for whole wheat flour in cakes, especially when baking a banana cake or banana bread at home.
  • You can also use any store bought gluten free flour in place of plantain flour.
  • Overripe Bananas – They add the flavour and moisture to the gluten free cake. The bananas should be over-ripe and the skin or peel should be almost blackish in colour. Don’t use firm bananas for this recipe.
  • Cocoa Powder – Unsweetened cocoa powder is used for the recipe.
  • Jaggery – The recipe is refined sugar free and hence powdered jaggery is added. You can substitute jaggery with sugar.
  • Oil – Use a neutral flavour oil for the cake. Olive Oil, Avocado Oil, Rice Bran Oil, Sunflower oil are all great options for this cake.
  • Baking Powder + Soda – Since its an Eggless + GF recipe, this is a must!
  • Milk – For a Vegan recipe or if you are lactose intolerant, this can be replaced with Coconut Milk and it tastes equally delicious.
  • Note – Please use the exact quantity of milk as specified in the recipe.

So if you have some over ripe (almost black) bananas waiting to be rescued, you know what to bake next?

Gluten Free Chocolate Banana Cake (Banana Flour Recipe)

How to Make Gluten Free Banana Cake with Chocolate – Step-wise instructions

Before you begin baking or mixing the ingredients, assemble all the ingredients for the cake on the counter top. All ingredients should be at room temperature (including milk).

Grease, line the baking tin with parchment paper.

Pre-heat the oven at 180 Degree Celsius for 10 minutes.

In a bowl, peel and add the over ripe bananas.

Over ripe bananas

Using a fork, mash it completely. (you could also use a blender or potato masher)

Mashed Over ripe bananas

Sift and add the cocoa powder (to avoid lumps) and powdered jaggery.

Cocoa powder and jaggery added to the mashed over ripe bananas

Whisk well until the jaggery dissolves completely.

Mixing the wet ingredients for the cake

Now add milk (should be at room temperature)

Milk added to the wet ingredients

Add the vanilla essence and oil. Whisk this and keep aside. Your wet ingredients are ready.

Oil and vanilla essence added to the wet ingredients

In another bowl, sift the banana flour twice, add the baking powder and baking soda along with a pinch of salt. Fork it well so that it mixes.

Note – You can sift the baking powder and soda with the flour. I prefer mixing it with a fork. The ingredients are not mixed and shown below for reference purpose only.

Banana Flour, baking powder and baking soda

Now carefully pour the wet ingredients into the dry ingredients and gently mix everything using a spatula.

GF Cake batter is ready

Pour the cake batter into a square tin lined with parchment paper (pardon the big paper as it is being re-used). Sprinkle the dark chocolate chips.

Bake this at 180 Degree Celsius for 40 minutes.

Cake batter poured into a tin for baking

Once baked, lift and remove the parchment paper carefully from the baking tin, allow it to cool on a rack and then slice them into desired pieces.

GF Chocolate banana cake is ready after baking for 40 minutes

Recipe Notes

  • I have baked this cake in an OTG. It took me 40 minutes to bake the cake at 180 Degree Celsius. Always keep an eye after 25 minutes of baking time.
  • This cake lasts fresh on the counter top for 24 hours. However, I always store the cake (once cooled and sliced) in the refrigerator.
  • The cake can be warmed in a microwave and enjoyed with a scoop of ice cream.
  • The cake yields 9 square pieces (thick) and it lasted us a week in the refrigerator.

Some Eggless Cake Recipes On the blog that you must try –

Whole Wheat Coconut Cake

Banana Chocolate Chip Muffins – Made with Over ripe bananas

Fresh Plum Cake Recipe

Gluten Free Chocolate Banana Cake (Banana Flour Recipe)

Gluten Free Chocolate Banana Cake (Banana Flour Recipe)

Vidya Narayan
Eggless, Moist Gluten free Chocolate Banana Cake Recipe using plantain flour or green banana flour, ripe bananas and unsweetened cocoa powder. Serve this versatile cake with tea or coffee, bake this for celebration or enjoy it warm with a scoop of ice cream for dessert.
0 from 0 votes
Prep Time 10 mins
Cook Time 40 mins
Cooling Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 9 pieces

Equipment

  • Square Cake Tin – 7" x 7" with 2" height
  • 2 Mixing Bowls – Dry and Wet ingredients
  • Measuring cups and spoons
  • Flour Sifter
  • Spatula, Whisk and Brush
  • Baking paper
  • OTG for baking

Ingredients
  

1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml measurement

Instructions
 

Prep-work before baking the cake

  • Measure and assemble all the ingredients, along with 2 bowls for wet and dry ingredients each before you begin baking.
  • Grease, line the baking tin with parchment paper.
  • Pre-heat the oven at 180 Degree Celcius for 10 minutes.

Baking the GF Chocolate Banana Cake

  • In a bowl, peel and add the over ripe bananas.
    over ripe bananas
  • Using a fork, mash it completely.
    Over ripe bananas smashed
  • Sift and add the cocoa powder (to avoid lumps) and powdered jaggery.
    ripe bananas jaggery and cocoa powder
  • Whisk well until the jaggery dissolves completely.
    Combining the wet ingredients
  • Now add milk (should be at room temperature)
    Adding milk to the chocolate
  • Add the vanilla essence and oil. Whisk this and keep aside.
    Adding vanilla and oil to the chocolate
  • In another bowl, sift the banana flour twice, add the baking powder and baking soda along with a pinch of salt.
    Banana Flour, baking soda and baking powder
  • Now carefully pour the wet ingredients into the dry ingredients and gently mix everything using a spatula.
    gluten free banana cake batter
  • Pour the cake batter into a square tin lined with parchment paper. Sprinkle the dark chocolate chips on top and bake at 180 Degree Celsius for 40 minutes.
    Cake batter ready to be baked
  • Once baked, lift and remove the parchment paper carefully from the baking tin, allow it to cool on a rack and then slice them into desired pieces.
    GF Banana chocolate cake is ready out of the oven

Notes

  • I have baked this cake in an OTG. It took me 40 minutes to bake the cake at 180 Degree Celsius. Always keep an eye after 25 minutes of baking time.
  • This cake lasts fresh on the countertop for 24 hours. However, I always store the cake (once cooled and sliced) in the refrigerator.
  • The cake can be warmed in a microwave and enjoyed with a scoop of ice cream.
  • The cake yields 9 square pieces (thick) and it lasted us a week in the refrigerator.
  • A pinch of salt is added especially for chocolate based cakes or cookies to balance the taste. You won’t taste the salt in the cake. It is optional
Keyword Banana Flour Recipe, Gluten Free Chocolate Banana Cake
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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