A delicious, airy gluten-free banana cake with chocolate chips and nutty flavor.
Isn’t it the best when you find a recipe that is both healthy and delicious.
I try to achieve this balance with most of the recipes on think fruitful, with a few calorie-laden exceptions.
But, I really try only post the best here, so you, your friends and your family can enjoy the best around the table.
Good food comes in many shapes and sizes. I learn that all the time. Vegetables and meat and baked goods and vegan dishes and even gluten-free cakes.
A new flour
Today’s GF (not just my initials) recipe is one where you won’t even miss the regular flour. Using almond flour gives it a nice warm, nutty flavor, while mixing it in a blender creates a fluffy texture.
Oh and I added chocolate chips just for the fun of it. Bananas and chocolate just go together so well.
For all of you bakers, eaters and old banana-collectors, this recipe is great for a quick breakfast, healthy snack or satisfying dessert.
Gluten-Free Banana Cake
Do something amazing with your ripening bananas by baking this Gluten-Free Banana Cake with chocolate chips.
Ingredients
- 3 medium ripe bananas
- 3 eggs
- 3 tbs. maple syrup
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 1/2 cups almond flour
- 1/2 cup cornstarch
- 2/3 cup chocolate chips
Instructions
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Heat oven to 350 degrees F. Grease an 8×8″ pan (or use a silicone one). Line the bottom of the pan with parchment paper.
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Place bananas, eggs, syrup, vanilla extract, almond extract, baking soda, baking powder and salt into a blender or food processor. Puree until very smooth.
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Add almond flour and cornstarch. Pulse until just combined. Stir in the chocolate chips. Pour into prepared pan and smooth out the surface with a spatula.
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Bake for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Let cool and eat or store in an airtight container and keep at room temperature for a few days.
