Banana Cake with Creamy Chocolate Frosting

When it comes to desserts, I have never been a fan of “gilding the lily.”  If something looks and tastes good, there really is no reason to embellish it with frostings, glazes or fancy piping work.  I feel the same way when it comes to wedding or celebration cakes.  I would always prefer clean lines and fresh flowers to a heavily decorated cake.  Perhaps that’s why I hesitate to share today’s recipe.  This is a cake that is definitely good enough to stand alone.  It is moist and tender with a rich banana flavor that begs you to sit down and savor it with a cup of tea.  It definitely does not need creamy swirls of decadent chocolate frosting, but every now and then I need to be indulged.  The temperature here in the Sierra Foothills has plunged and I’m easing into cozy sweaters and familiar jeans.  It feels like the perfect time to have a comforting slice of cake…..with or without the frosting.  You decide.

Banana Cake with Creamy Chocolate Frosting

  • 1 3/4 cup all-purpose gluten-free flour mix (click here to see my mix)
  • 1/4 cup gluten-free almond meal/ flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large ripe bananas, mashed until smooth
  • 1/2 cup light olive oil (coconut or canola oil will work too)
  • 1 cup light brown sugar
  • 2 eggs

—>  Preheat oven to 350 degrees and grease a bundt or tube pan with cooking spray.  Set aside.

—>  Mix the dry ingredients (flours, baking soda, baking powder, xanthan gum, and salt) thoroughly with a wire whisk.

—>  Add the remaining ingredients (vanilla, oil, brown sugar, eggs and banana) and mix thoroughly by hand for 1-2 minutes or until well combined.

—>  Pour the batter into prepared pan and smooth with a spatula.

—>  Place in center of preheated oven and bake for approximately 25-30 minutes.  Cake will be golden brown and a toothpick inserted in the center will be mostly clean with a few moist crumbs clinging to it.

—>  Cool in the pan for 10 minutes and then invert cake onto a cooling rack.

—>  Slice and serve……..unless you can’t resist that chocolate frosting.  If that’s the case, see below!

Creamy Chocolate Frosting

  • 1 ½ cups coconut milk
  • 1 bag semi-sweet chocolate chips
  • 2 tablespoons coconut oil (or butter if you eat dairy)

—>  In a saucepan, combine all ingredients.

—>  Cook over low, stirring frequently, until the chocolate is melted.  Continue stirring until the chocolate, coconut milk and shortening come together into a smooth, shiny mixture.

—>  Remove from heat and transfer to a glass bowl.

—>  Cool frosting in the fridge, stirring thoroughly every 15 minutes.  Chill until thick enough to spread.  Approximately 1 1/2 hours.

14 thoughts on “Banana Cake with Creamy Chocolate Frosting

  1. This sounds amaaazing!! So dense and moist and buttery-looking. As a recent GF-convert, I was afraid I’d have to part with my beloved banana bread…but this appears to be the perfect replacement! Thank you for posting.

    • Hi! Thanks for your comment and welcome to the world of gluten-free eating and baking. :) I really do hope you give this a try. It is so easy to throw together in minutes and if you recently went GF I think it is the perfect comfort food. Cake this good will make you realize that your journey is going to be a very tasty one!

    • Thanks! Yes, I can’t get enough of the banana and chocolate combo. I can still remember my parents throwing a fondue party as a child and the good old banana and choc combo was my favorite.

  2. Oh wow Terris! I’ve made banana bread many times (in fact that’s pretty much only thing I make regularly…) but not this beautiful banana cake like this! I love chocolate frosting! My kids will be so happy when they see chocolate on top of banana cake… ;-)

    • Thank you Nami. A good friend who doesn’t need to eat gluten-free tested this recipe with basic all-purpose flour and she said that it was delicious. The only other changes she made were to omit the Xanthan Gum ( not necessary if you are using a typical wheat based flour), and she combined all the wet ingredients in a bowl, mixed them thoroughly, then added the dry ingredients and mixed JUST until combined. In gluten-free baking, we don’t have to be as concerned about creating a tough baked product by over mixing! In fact, my recipes often call for a lot of vigorous mixing and stirring so that the xanthan gum can be activated in the batter. I hope you will give it a try. Chocolate frosting on banana cake is a must try! ;)

  3. Yum! I think I need to try that chocolate frosting..asap! Looks so yummy! I also have a corn allergy (among many others) and find this to be the worst one! Hopefully you can drop by my blog, I just made it today :) keep up the good recipies!

  4. Pingback: Gluten-Free Bundt Cakes for Every Season, Every Occasion, and Every Diet | All Gluten-Free Desserts...All the Time

    • Hi Michelle, Ground flaxseed would definitely work in this recipe to replace the almond flour. You could also just use a 1/4 cup of gf flour mix to replace it, bringing the total flour amount to 2 cups for the cake. Best, Terris

    • I would use a 9 inch cake pan if you have it. I haven’t baked it in a loaf pan and would be just a bit worried that the center may not bake all the way through. Best, Terris

Leave a Reply