This double chocolate chip banana cake is a delicious dessert or snack! It’s gluten free, vegan, and made with easy to find ingredients. You can even eat this chocolate cake for breakfast!
Once in a while, you just need a chocolate cake.
And if you’re like me, you’d like to make it a little bit healthier, if possible, and that’s where this double chocolate chip banana cake comes in.
It’s rich and delicious, but has some better for you ingredients like banana, coconut oil, flax seed meal, and oats.
This double chocolate banana cake is just the thing to make when you have too many ripe bananas lying around. It takes just a few minutes to mix up, and then you have a delicious chocolate dessert that’s allergy friendly.
Ingredient Notes
- Bananas – Use very ripe bananas for this cake. Frozen overripe bananas would be great in this recipe! This time I just used brown spotted bananas, but I have used frozen in the past.
- Coconut Sugar – I used coconut sugar, but you could also use date sugar, brown sugar, or regular granulated sugar.
- Coconut Oil – If you don’t have coconut oil on hand, use melted vegan buttery spread or organic canola oil.
Lower Sugar Option
If you want to reduce the amount of sugar in this recipe, it will depend on how ripe your bananas are, and how you like your desserts. I would recommend using very overripe bananas and maybe a couple of tablespoons of maple syrup and see how that goes.
Muffin Variation
You can make this cake in a muffin pan. Just watch the baking time. It will probably take about 16-20 minutes to bake muffins.
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Recipe
Double Chocolate Chip Banana Cake (Gluten Free, Vegan).
Ingredients
- 1 cup gluten free flour blend
- ½ cup certified gluten free oats
- 1 Tablespoon ground flax seed meal
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup coconut sugar or brown sugar
- â…“ cup organic coconut oil measure when solid then melt it in the microwave
- 2 very ripe bananas
- 1 teaspoon apple cider vinegar
- ½ cup water
- â…“ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a square baking pan with parchment paper so that there is an overhang on two sides.
- Place the dry ingredients in a bowl and whisk together.
- Place the bananas in a separate bowl and mash well with a fork until pretty smooth. Add the melted coconut oil, apple cider vinegar, and water. Stir well.
- Pour the wet ingredients over the dry ingredients and stir until combined and smooth.
- Pour the batter into the prepared pan. Sprinkle chocolate chips on top. Bake at 350 degrees F for 26-30 minutes, or until a toothpick inserted in the middle comes out clean. If you are making muffins, try baking for 16-20 minutes.
- Let cool before slicing and serving.
Notes
Nutrition
Leah
Hello, I made this cake last week and it was gone pretty quickly. It was even better after it was in the fridge for a day and then took it out and let it get to room temperature. SUPER yummy and rich !!! My husband asked if I could double the recipe and make this again. So, that is what I am doing. It is that good. THANK YOU. Still looking at your site for more wonderful things to cook and bake !
Sara
Some of my family has coconut allergy so we can’t use the oil. What oil would be an acceptable alternative and how much?
Kelly Roenicke
Canola oil, avocado oil, any oil that works for you!
Margie
Sounds like a great cake for a chocolate fix and a good way to use up ripe bananas from the freezer! We can’t use flax – wondering if there is a substitute or if it’s necessary? Thanks
Kelly Roenicke
It can be left out!
patricia
Do you use quick cooking oats or the regular?
Deb
Love your gf vegan recipes! Thoughts on chopped dates for sweetener?
Kelly Roenicke
I haven’t tried that, so I’m not sure! Date sugar would work!