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.
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?
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.
Using a fork, mash it completely. (you could also use a blender or potato masher)
Sift and add the cocoa powder (to avoid lumps) and powdered jaggery.
Whisk well until the jaggery dissolves completely.
Now add milk (should be at room temperature)
Add the vanilla essence and oil. Whisk this and keep aside. Your wet ingredients are ready.
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.
Now carefully pour the wet ingredients into the dry ingredients and gently mix everything using a spatula.
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.
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.
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 -
Banana Chocolate Chip Muffins - Made with Over ripe bananas
Gluten Free Chocolate Banana Cake (Banana Flour Recipe)
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
- 1 cup Green Banana Flour / Plantain Flour
- 2 nos Over Ripe Banana
- ½ cup Jaggery (powdered)
- ½ cup Milk + 2 tbsp
- ¼ cup Unsweetened Cocoa Powder
- ¼ cup Oil + 1 tsp oil for greasing cake tin
- ½ tsp Baking powder
- ¼ tsp Baking Soda
- 1 tsp Vanilla Essence
- 1 tbsp Dark Chocolate Chips
- A pinch of salt Read notes below
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.
- Using a fork, mash it completely.
- Sift and add the cocoa powder (to avoid lumps) and powdered jaggery.
- Whisk well until the jaggery dissolves completely.
- Now add milk (should be at room temperature)
- Add the vanilla essence and oil. Whisk this and keep aside.
- In another bowl, sift the banana flour twice, add the baking powder and baking soda along with a pinch of salt.
- Now carefully pour the wet ingredients into the dry ingredients and gently mix everything using a spatula.
- 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.
- 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.
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
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan