Gluten-Free Chocolate Chip Banana Cake
- Loaf pan (9×5-inch / 23×13 cm)
- Â Large mixing bowl
- Kitchen scale
- Wire rack
- Skewer
INGREDIENTS
- 3 medium bananas, ripe and mashed
- 2 large eggs
- ½ cup/120 grams oat milk
- ¾ cup/180 grams olive oil
- ½ cup/170 grams sweetener, honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup/100 grams oat flour
- ½ cup/50 grams almond flour
- ½ cup/85 grams chocolate chips
- â…“ cup/40 grams chopped nuts, optional
INSTRUCTIONS
- Preheat the oven to 170°C (340°F). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment.
- In a large bowl, whisk the mashed bananas, eggs, plant milk, oil, sweetener, and vanilla until smooth.
- Add the oat flour, almond flour, baking powder, baking soda, and salt. Fold gently until just combined; avoid overmixing.
- Fold in chopped nuts and chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until a skewer inserted in the center comes out dry with a few warm crumbs.
- Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely before slicing.
FAQ
How can I make this chocolate chip banana cake more moist?
Start with very ripe bananas, as their natural sugars and moisture contribute significantly to the texture. Incorporate a combination of oil and plant milk, such as oat milk, which helps retain moisture during baking. Avoid overmixing the batter after adding the flours; overmixing can develop gluten even in gluten-free flours, leading to a dense texture. Consider folding in extra banana puree or unsweetened applesauce if desired.
What is the best way to slice and serve the cake?
Allow the chocolate chip banana cake to cool completely before slicing. Use a serrated knife to cut through the cake gently, avoiding compression of the crumb. Cutting warm cake can cause it to crumble or tear. Serve slices at room temperature to preserve moisture and flavor. For added indulgence, consider topping with a light spread of nut butter or a drizzle of maple syrup. Chocolate chip banana cake also pairs well with plant-based whipped cream or fresh fruit on the side.
How do I prevent chocolate chips from sinking?
Coat them lightly with a small amount of flour before folding into the batter. This creates a barrier that helps suspend the chips throughout the cake. Fold them in gently after mixing the wet and dry ingredients to avoid deflating the batter, which can also contribute to sinking. Using thicker batter or reducing liquid slightly can improve suspension. Additionally, adding chocolate chips last ensures even distribution.
Can this cake be made ahead of time or frozen?
This chocolate chip banana cake freezes exceptionally well. After baking, allow the cake to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container, ensuring no air can dry it out. You can freeze whole or sliced portions, depending on your needs. For best results, consume within two to three months. To thaw, remove from the freezer and let it sit at room temperature for several hours or overnight in the refrigerator. Avoid microwaving directly from frozen, as this can affect texture and cause uneven heating in your chocolate chip banana cake.
How can I adjust sweetness without affecting texture?
You can substitute part or all of the honey or maple syrup with mashed banana, unsweetened applesauce, or a natural low-calorie sweetener like erythritol. Keep in mind that reducing liquid sweeteners may slightly alter moisture, so adjust by adding an extra tablespoon of plant milk if necessary. Chocolate chips also add sweetness, so using semi-sweet or dark chocolate can reduce overall sugar content without impacting texture.
What is the best way to incorporate chocolate chips and nuts?
Fold them gently into the batter after combining the wet and dry ingredients. Avoid vigorous mixing, which can cause the batter to deflate or the chocolate chips to sink. Lightly coating chocolate chips or nuts with a small amount of flour can prevent them from settling at the bottom. Using chopped nuts enhances texture and adds a subtle crunch, while chocolate chips create pockets of melted chocolate throughout.
How can I make this recipe without eggs?
Common replacements include flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or chia eggs prepared the same way. Mashed bananas or unsweetened applesauce can also help bind the ingredients and add natural sweetness. When using egg alternatives, it is important to fold the wet and dry ingredients gently to avoid overmixing, which can affect rise and texture. Baking time may need a slight adjustment.
Can I make this chocolate chip banana cake oil-free?
Substitute with unsweetened applesauce, mashed avocado, or coconut cream can replace the oil in a one-to-one ratio. These alternatives help keep the crumb tender without drying out the cake. Remember that different substitutes may slightly alter flavor or texture, so using mild options like applesauce works best for maintaining a neutral banana flavor. Proper measurement of dry ingredients is essential, as reducing oil may require slightly less flour.
How can I adjust the recipe for high-altitude baking?
High-altitude baking requires small adjustments to ensure chocolate chip banana cake rises correctly without collapsing. Increase oven temperature slightly, typically by 15–20°F (8–11°C), to set the structure faster. Reduce baking powder and soda slightly to prevent over-expansion and collapse. Add a little extra liquid, such as plant milk or mashed banana, to counteract faster evaporation at high altitudes. Keep an eye on baking time, as cakes may cook more quickly.
