Description
This Gluten-Free Banana Cake is a moist and flavorful treat that combines ripe bananas, warm spices, and rich chocolate chips, all baked to perfection in a tender crumb. Perfect for breakfast, dessert, or a snack, this cake offers a delicious gluten-free option that everyone will love.
Ingredients
Wet Ingredients
- ¾ cup golden brown sugar
- ¼ cup granulated sugar
- ½ cup avocado oil (or other neutral oil, like vegetable)
- ½ cup unsalted butter, softened to room temperature
- 2 cups banana, mashed (from about 3 to 4 bananas)
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs
Dry Ingredients
- 1½ teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon Kosher salt (if using table salt, use half the amount)
- 1¾ cups Cup4Cup gluten-free all-purpose flour, divided
- ½ teaspoon baking soda
Add-ins
- 1¾ cup banana, diced (from about 2 bananas)
- 1¾ cups semisweet chocolate chips
Instructions
- Set oven and prepare pans: Preheat your oven to 350°F (175°C). Line two 8½-inch loaf pans with parchment paper and set aside to ensure easy removal of cakes after baking.
- Make the batter: In a large bowl, combine the golden brown sugar, granulated sugar, avocado oil, and softened butter. Mix well until creamy. Add the mashed bananas, sour cream, vanilla extract, cinnamon, allspice, and Kosher salt. Using an electric mixer, blend the ingredients until the batter is as smooth as possible. Then, add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. Gradually add 1½ cups of the gluten-free flour along with the baking soda, mixing only until no dry spots remain.
- Prepare the add-ins: In a separate bowl, toss the diced bananas and semisweet chocolate chips with the remaining ¼ cup of gluten-free flour. This step helps prevent them from sinking to the bottom of the cake during baking. Gently fold this mixture into the prepared batter.
- Bake the cakes: Divide the cake batter evenly between the two parchment-lined loaf pans. Place both pans on a baking sheet for stability and bake in the preheated oven for about 50 minutes, or until the cakes turn golden brown around the edges and start to crack on top, indicating they are done.
- Cool and serve: Allow the cakes to cool in the pans for at least 1 hour. This resting time ensures the cake firms up and becomes easier to slice. Once cooled, remove the cakes from the pans, slice, and enjoy.
Notes
- Ensure bananas are ripe for maximum sweetness and flavor.
- Tossing diced bananas and chocolate chips in flour prevents them from sinking during baking.
- You can substitute avocado oil with any neutral oil like vegetable or canola oil for similar results.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly in plastic wrap and foil before freezing.
- For a dairy-free version, replace butter and sour cream with plant-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
