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Several slices of banana chocolate chip cake sitting on a wood board.
5 from 1 vote

Banana Chocolate Chip Cake

This deliciously moist banana chocolate chip cake is a simple single layer gluten free cake filled with bananas, warm spices, and lots of melted chocolate. It's the perfect snack cake for coffee time!
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 298 kcal

Ingredients

Instructions

  • Preheat the oven to 350 °F (177 °C) degrees. Line a 9x9 baking pan with parchment paper and set aside.
  • In a small bowl, combine flour, baking powder, spices, and salt. Whisk together to mix well. Set aside.
    1 ½ Cup (222 g) Gluten Free 1-to-1 Flour Blend, 1 ¾ teaspoon Baking Powder, ½ teaspoon Salt, ¾ teaspoon Cinnamon, ¼ teaspoon Cardamom, pinch Nutmeg
  • In the bowl of an electric mixer, combine the sugar, oil, and maple syrup. Beat on medium speed for 2-3 minutes. It should resemble wet sand.
    1 Cup (200 g) Sugar, 6 Tablespoons (78 g) Oil, 2 Tablespoons (35 g) Maple Syrup
  • Add the vanilla. Then add the eggs, one at a time, mixing for 60 seconds between each addition. Scrape down the mixing bowl.
    2 large (100 g) Eggs, 1 teaspoon Vanilla
  • Turn the mixer to the lowest speed and add half of the dry ingredients, followed by half of the milk. Repeat with the remaining ingredients. Stir until just combined.
    ¼ Cup (56 g) Non Dairy Milk
  • Add ¾ cup of the chocolate chips and all of the mashed banana. Fold together with a rubber spatula.
    2 (270 g) Ripe Bananas, 1 Cup (170 g) Allergen Free Chocolate Chips
  • Pour batter into prepared pan. Sprinkle the remaining chocolate chips on top of the cake. Let the cake batter rest at room temperature for 10 minutes.
  • Bake in preheated oven for 30-35 minutes or until top springs back when gently pressed.
  • Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

ADD NUTS: This recipe originally contained 1 cup of chopped pecans in addition to the chocolate chips and it was delicious.  Feel free to add in your favorite nuts for a crunchy texture. 
STORAGE: Store leftover cake in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-4 days.