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.

21 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

  5. This is an incredible recipe!!! I doubled the recipe and made half into a banana bread (loaf pan) and the other half into the cake in the bundt cake pan. They both rose beautifully and remained high and fluffy even after coming out of the pans… I’m so impressed. Every other recipe I’ve tried never rose so fully and remained that way after being removed from the oven. And the flavor is out of this world. My 7-yr.-old grandson is visiting and has the same dairy and wheat issues I do… he loves banana “anything”. Thank you for making me “THE BEST BAKER EVER” in his eyes!!! Thank you for all you do and for sharing these wonderful recipes with us. I’m so glad I stumbled across your site… I can’t wait to share it with others. :)

    • This makes me very happy! I know how exciting it can be to be the “Best Baker Ever” in a child’s eyes. Such a wonderful feeling. I also love this recipe and sometimes forget about it, so thanks for the reminder! Best, Terris

  6. Oh so good! I love bananas and I love cream cheese frosting, who would have thought to put them together? I followed the recipe exactly as stated (but had to bake it a little longer than stated). It was sooo good! Thank you Rhonda for posting this!!

    • Hi Elizabeth,
      I have not made these as muffins/cupcakes, but it should work well. Muffins usually take 16-20 minutes. Test them by lightly pressing the tops with your finger- they should spring back without leaving an indentation. Enjoy!

      • Thank you, I just received your reply. I will give them a try and let you how it goes, my son is very picky, but if I make them into a cupcake he is more likely to try it and it’s easier to pack them as a snack.

  7. I was trying to find out if I could make cupcakes or muffins with this recipe and any adjustments that would need to be made, such as baking time. Please let me know.

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