Chocolate Chip Banana Cake
A gluten-free, moist, and fluffy banana cake filled with chocolate chips and topped with chocolate.
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- •250 g Bananasabout 3 small or 2 large, very ripe
- •3 Eggsroom temperature
- •1/4 cup Vegetable oilor coconut oil, any flavorless vegetable oil like canola, corn, sunflower
- •1/4 cup Milkroom temperature
- •1 tsp Vanilla
- •1 cup Almond flour
- •1 cup Oat flour
- •2 tsp Baking powder
- •3 Tbsp Sugar
- •Salt(optional)a pinch
- •1 cup Chocolate chips
- •1 Tbsp Oat flour
- •100 g Semi-sweet chocolateabout 2/3 cup
- •2 Tbsp Milkwarm
- 1
Preheat the oven to 180°C.
5 min
- 2
Mash the bananas and mix with eggs, oil, milk, and vanilla for 1-2 minutes until smooth.
2 min
- 3
Sift almond flour, oat flour, baking powder, sugar, and salt over the mixture and stir until combined.
3 min
- 4
Fold in the chocolate chips and oat flour.
1 min
- 5
Grease a 6-cup bundt pan with butter and dust with flour.
2 min
- 6
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
35 min
- 7
Let the cake cool for 15 minutes, then unmold and cool completely.
15 min
- 8
Melt semi-sweet chocolate in the microwave in 30-second intervals, stirring in between.
2 min
- 9
Add warm milk to the chocolate and mix until smooth. Adjust with more milk if needed.
1 min
- 10
Pour the chocolate topping over the cooled cake and let it set at room temperature.
10 min
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