Banana chocolate cake with almond flour and olive oil. A gluten-free cake with a lovely banana flavor, that is perfect for breakfast, snack time, and dessert. The extra virgin olive oil gives a wonderful tender texture, and the chocolate chunks take it to the next level. Try it, it could become your new favorite "banana bread".
Song of the day: Desert Rose - Sting, Cheb Mami
Banana chocolate cake or banana bread?
To put it another way, let's say it is a banana bread disguised as a bundt cake. I like the small round slices of a bundt cake. Moreover, I baked this cake while I was in Rome, and in my place there I have this cute, vintage, bundt cake tin which begged to be used. Of course, you can bake it in a loaf pan, if you prefer, or even a cake pan.
Gluten-free and dairy free
In fact, this Banana chocolate cake with almond flour and olive oil is naturally gluten-free because it is made with almond flour, and dairy-free since it uses extra virgin olive oil (evoo). It is also studded with dark chocolate chunks which take it to next level delicious. Let's take a look at all the ingredients.
Ingredients
- Bananas. Choose ripe bananas, but not to the point they're black.
- Almond flour. It is the only flour in this cake, which makes the cake gluten-free.
- Sugar. I like to use an organic fine cane sugar.
- Salt. I usually add a pinch to almost any baked goods.You can skip it, if you prefer.
- Baking powder. The rising agent, it helps the cake rise a bit. I use the Italian "lievito vanigliato" which is additioned with vanillin, so I omit the vanilla extract.
- Eggs. Large, we only buy organic, free range eggs.
- Vanilla extract. Use it especially if you use regular baking powder. You can also use the vanilla bean paste, just add less.
- Extra virgin olive oil. It is fabulous in baked goods. You could use any other vegetable oil, like sunflower, or peanut oil.
- Dark chocolate. I usually prefer to roughly chop with a knife a good quality dark chocolate bar (at least 70% cocoa). You could use chocolate chips, if you prefer.
- Icing sugar. Optional, for dusting on top. I usually skip it, since we do not need that extra sugar. It makes the cake prettier, though.
Instructions
- Firstly, peel the banans and mash them with a fork. Set aside.
- Then, in a large bowl, add the almond flour, pinch of salt, sugar, and baking powder.
- In another bowl, crack the eggs and whisk them lightly. Add the olive oil and vanilla. Whisk to combine.
- Chop the dark chocolate. Grease a bundt pan, cake pan, or loaf pan.
- Preheat the oven to 350°F/180°C.
- Add the mashed bananas and the egg mixture to the almond flour mixture. Mix with a fork or a spatula.
- Lastly, add in the chopped chocolate (or chocolate chips), and blend to combine.
- Pour the mixture into the prepared baking pan. Place on the middle rack of the oven.
- Bake for about 30 minutes or until golden brown, and a cake tester inserted in the middle, comes out clean.
- Take out of the oven and let cool on a rack. Then, unmold, place on a cake stand or large plate. Dust with icing sugar, if you wish so.
This cake is moist! Oops, soft and tender...
As a matter of fact, the word moist describes this cake wonderfully. The crumb is soft and tender, with highlights of banana and delightful chunks of dark chocolate. You cannot really taste the olive oil, which only provides an incredible texture, and makes the cake suitable for people with dairy allergies or intolerances.
If you decide to try it, please leave us a review, we would love to know how you made out.
Have fun baking and enjoy!
PrintBanana chocolate cake with almond flour and olive oil
Banana chocolate cake with almond flour and olive oil. A gluten-free cake with a lovely banana flavor, that is perfect at breakfast, snack time, and dessert. The extra virgin olive oil gives a wonderful tender texture and it compliments the other flavors well. Try it, it could become your new favorite "banana bread".
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
Ingredients
- 3 medium ripe bananas (about 300 g)
- 200 g almond flour
- 80 g fine cane sugar
- a pinch of salt
- 2 large eggs
- 1 Tbsp baking powder
- 1 tsp vanilla extract
- 80 ml olive oil or any vegetable oil
- 80 g dark chocolate, chopped (or chocolate chips)
- icing sugar, optional, for decoration
Instructions
- Peel the banans and mash them with a fork. Set aside.
- In a large bowl, add the almond flour, pinch of salt, sugar, and baking powder.
- In another bowl, crack the eggs and whisk them lightly. Add the olive oil and vanilla. Whisk to combine.
- Chop the dark chocolate. Grease a bundt pan, cake pan, or loaf pan.
- Preheat the oven to 350°F/180°C convection.
- Add the mashed bananas and the egg mixture to the almond flour mixture. Mix with a whisk or a spatula.
- Lastly, add in the chopped chocolate (or chocolate chips), and blend.
- Pour the mixture into the prepared baking pan. Place on the middle rack of the oven.
- Bake for about 30 minutes or until golden brown, and a cake tester inserted in the middle, comes out clean.
- Take out of the oven and let cool on a rack. Then, unmold, and dust with icing sugar, if you wish so.
I love baking and kneading dough because it takes me to a happy place in my soul.
silvia says
We are in love with this cake. I love baking with almond flour because the treats are always moist and with a great texture and this is not the exception. We loved the chocolate-banana combo. Right now I'm waiting for my bananas to ripen so I can make it again,
Thank you! The texture is indeed wonderful, and the flavor as well 😉 .
Mikayla says
We really enjoyed the cake with the nutty flavor from the almond flour and the moisture was perfect.
Thank you very much for the lovely review!
veenaazmanov says
Thanks for such a lovely and healthy and budget friendly recipe. I love the Banana combination to making this delicious Tea Time treat or Breakfast option.
Thank you! It would be great with tea, too.
Amy Liu Dong says
The process of making this is so easy. The texture is so beautiful and the taste is so delicious. I love it!
Gotta love those easy and delicious cakes. 😉 Thank you!
Jenny says
I love your banana bread/cake! Terrific recipe and very easy. I am gluten intolerant and this is my new fave recipe for cake. Thanks so much!
So happy to hear that! Thank you!
Erin says
I love that you used almond flour! This sounds like such a great combination of flavors, too. My son is going to love this!
Thanks, flavor and texture are both great, Hope you try it!
Cathleen says
I have been looking for some good recipes with almond flour, and this one looks like a winner! I am so excited to try this cake, thank you so much for sharing this recipe 🙂
You're welcome! It's a good one to try.
LaKita says
This cake is the perfect balance of my two favorite ingredients, bananas and chocolate!! Love that it uses almond flour, it came out so tasty and delicious!
I've always loved chocolate in my banana bread 😉 . Thank you!
Lori | The Kitchen Whisperer says
What a lovely cake recipe! It was perfect with our morning tea! I loved the fact that this used almond flour as well! So scrumptious!
Thank you! Happy you enjoyed it.
Enriqueta E Lemoine says
This banana cake is to die for! I love that it is made with almond flour, olive oil, and chocolate. I can't wait to bake it again. Thanks for the recipe and the inspiration.
Jamie says
It looks so yummy! Must try and perfect for children’s birthdays! I did this on my child’s bday and everyone love it!
Krysten says
Our family absolutely loved this gluten-free banana chocolate chip cake recipe! My daughter is on a gluten-free diet so this was a nice treatment for her. My husband loved the blend of sweetness from ripe bananas and the richness of chocolate chips. The texture was perfect, and it's now become a family favorite in our household. Thank you for sharing this recipe!