Gluten Free Chocolate Banana Cake Recipe

Name: Gluten Free Chocolate Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coconut oil baking spray; 3/8 cup bittersweet chocolate 3/8 cup = 1/2 cup + 2 Tbsp. = 90 g, finely chopped; 2 bananas 2 bananas = 364 g, overripe with brown spots; 3/4 cup unsalted butter 3/4 cup = 170 g, at room temperature; 1 cup dark brown sugar 1 cup = 213 g, packed; 1 1/2 cups gluten free flour 1 1/2 cups = 195 g; 1/4 cup dutch process cocoa 1/4 cup = 21 g; 1 1/2 teaspoons baking powder 1 1/2 tsp. = 6 g; 1/2 teaspoon fine sea salt 1/2 tsp. = 2.3 g; 3 large eggs 3 eggs = 180 g, at room temperature; 1 teaspoon pure vanilla extract 1 tsp. = 2.1 g; 1/2 cup walnuts 1/2 cup = 60 g, finely chopped; 1/4 cup cocoa nibs 1/4 cup = 45 g, finely chopped; 1 tablespoon turbinado sugar 1 Tbsp. = 13.75 g, for sprinkling; 1/2 teaspoon flaky sea salt for sprinkling

Bake this irresistible Gluten Free Chocolate Banana Cake at home. Made with coconut oil baking spray, bittersweet chocolate, bananas and unsalted butter…

This Gluten Free Chocolate Banana Cake relies on simple, everyday ingredients such as coconut oil baking spray. It comes together quickly and makes 4 servings, at about 1092 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Gluten Free Chocolate Banana Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

coconut oil baking spray
3/8 cup bittersweet chocolate 3/8 cup = 1/2 cup + 2 Tbsp. = 90 g, finely chopped
2 bananas 2 bananas = 364 g, overripe with brown spots
3/4 cup unsalted butter 3/4 cup = 170 g, at room temperature
1 cup dark brown sugar 1 cup = 213 g, packed
1 1/2 cups gluten free flour 1 1/2 cups = 195 g
1/4 cup dutch process cocoa 1/4 cup = 21 g
1 1/2 teaspoons baking powder 1 1/2 tsp. = 6 g
1/2 teaspoon fine sea salt 1/2 tsp. = 2.3 g
3 large eggs 3 eggs = 180 g, at room temperature
1 teaspoon pure vanilla extract 1 tsp. = 2.1 g
1/2 cup walnuts 1/2 cup = 60 g, finely chopped
1/4 cup cocoa nibs 1/4 cup = 45 g, finely chopped
1 tablespoon turbinado sugar 1 Tbsp. = 13.75 g, for sprinkling
1/2 teaspoon flaky sea salt for sprinkling

1
Position an oven rack in the center of the oven and preheat the oven to 325u00b0F/160u00b0C/gas 3. Spray a 9-in/23-cm cake pan generously with baking spray. Line the bottom of the pan with a circle of parchment paper. Spray the parchment paper. Set aside.
2
Put the chopped chocolate in a medium heatproof bowl and set the bowl over a pan of barely simmering water. Warm the chocolate, stirring frequently, just until it melts. Remove the bowl from the heat, let cool for several minutes. Mash the bananas with a fork, and then stir them into the melted chocolate. Set aside.
3
Place the butter and brown sugar in the bowl of your KitchenAid(R) Stand Mixer fitted with the flat beater. Attach the KitchenAid(R) Sifter + Scale Attachment to your mixer. Close the ingredient valve. Weigh the flour, cocoa, baking powder, and salt in the ingredient hopper, taring the scale between ingredients.
4
Turn the mixer to medium-high speed, and cream the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Turn the mixer off and use a rubber spatula to scrape down the sides of the bowl. Add the banana mixture to the mixing bowl.
5
Turn the mixer to medium-low, open the ingredient valve and sift the dry ingredients into the wet ingredients in the mixing bowl. Beat just until combined. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Fold in the walnuts and cocoa nibs until evenly distributed.
6
Spread the batter in the prepared pan. Lightly sprinkle the top with turbinado sugar and flake sea salt. Bake the cake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let the cake cool in the pan on a wire rack. Run a table knife around the inside edge of the pan to loosen the cake. Invert the cake onto a wire rack, peel off the parchment paper, and then turn it right side up. Transfer to a cake plate and cut into wedges when ready to serve. The cake is best when served on the day it is baked. The cake will keep at room temperature for 2 days in a covered container.

1092

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: coconut oil baking spray, 3/8 cup bittersweet chocolate 3/8 cup = 1/2 cup + 2 Tbsp. = 90 g, finely chopped, 2 bananas 2 bananas = 364 g, overripe with brown spots, 3/4 cup unsalted butter 3/4 cup = 170 g, at room temperature, and more.

Yes, Gluten Free Chocolate Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1092 kcal
Category
Baking & Desserts

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