Flourless Banana Chocolate Coconut Cake – A Moist, Tropical, Gluten-Free Dream

Hey there, my sweet-toothed friends! I’m beyond thrilled to share this rich, tropical delight with you today — my Flourless Banana Chocolate Coconut Cake. This cake is everything you dream of in a dessert: fudgy, chocolatey, naturally sweetened by ripe bananas, and kissed with the nutty aroma of coconut. It’s wholesome, gluten-free, and pure magic in every bite.

If you’re someone who loves the comforting taste of banana bread but craves a deeper, more indulgent twist — this cake is your next baking obsession! 🍌🍫

Before we dive in, don’t forget to subscribe to my email list for more cozy, flavor-packed recipes delivered straight to your inbox.

Overview of Recipe Content

This cake fits beautifully into any moment that calls for a little celebration — from Sunday brunch to that midweek “I deserve this” moment.

Why You’ll Love It

• Naturally gluten-free – no wheat, no problem!
• Fudgy texture like a brownie, but with a tropical flair.
• Naturally sweetened with ripe bananas, no refined sugar needed.
• Quick and easy – one bowl, minimal cleanup.

What It Tastes Like

Imagine the deep flavor of dark chocolate meeting the lush sweetness of banana and the gentle crunch of coconut. The result? A rich, melt-in-your-mouth experience that’s equal parts decadent and nourishing.

Ingredients

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For the Cake:

• 1 ½ cups (150 g) almond flour
• ½ cup (50 g) unsweetened cocoa powder
• ¼ cup (25 g) shredded unsweetened coconut
• 1 tsp (5 g) baking powder
• ½ tsp (2.5 g) baking soda
• 3 large ripe bananas, mashed
• 3 large eggs
• ¼ cup (60 ml) melted coconut oil
• ¼ cup (60 ml) maple syrup or honey
• 1 tsp vanilla extract
• ½ cup (90 g) chopped dark chocolate or chocolate chips

Tools Needed

• Mixing bowls
• Whisk and spatula
• 9-inch cake pan
• Parchment paper
• Cooling rack

Substitutions & Additions

• Nut-free? Swap almond flour for oat flour.
• Want extra decadence? Add a swirl of peanut butter before baking.
• Vegan version? Use flax eggs and maple syrup.

How to Make Flourless Banana Chocolate Coconut Cake

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 9-inch pan with parchment paper and lightly grease it.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together almond flour, cocoa powder, shredded coconut, baking powder, and baking soda.

Step 3: Mash and Mix Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until creamy.

Step 4: Combine

Pour wet ingredients into dry and mix gently until combined. Fold in chopped dark chocolate.

Step 5: Bake

Pour batter into the pan, smooth the top, and bake for 30–35 minutes or until a toothpick comes out mostly clean (a few fudgy crumbs are perfect!).

Step 6: Cool and Serve

Let the cake cool completely before slicing. Dust with cocoa or shredded coconut if you’re feeling fancy.

What to Serve with Flourless Banana Chocolate Coconut Cake

This beauty pairs wonderfully with:

• A scoop of coconut ice cream
• Fresh berries for brightness
• A drizzle of warm chocolate ganache or espresso syrup

Tips for Making It Perfect

• Use overripe bananas – the spottier, the better for natural sweetness.
• Don’t overbake – you want that fudgy center.
• Cool completely before slicing; it sets as it cools.
• Store in fridge for a denser, brownie-like texture.

Storage Instructions

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Slice and freeze for up to 2 months. Thaw at room temperature or microwave for 15 seconds.

General Information

This recipe celebrates wholesome, gluten-free baking inspired by tropical flavors. The blend of banana and coconut brings an island warmth to your kitchen, while the dark chocolate keeps it deeply satisfying. Perfect for cozy afternoons or guilt-free indulgence.

Frequently Asked Questions

Can I make this without eggs?
Yes! Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Is this cake dairy-free?
Absolutely — just check your chocolate is dairy-free.

Can I make cupcakes instead?
Yes, bake for 18–20 minutes at the same temperature.

Can I add nuts?
Of course! Chopped walnuts or pecans add a lovely crunch.

Conclusion

And there you have it — a flourless banana chocolate coconut cake that tastes like a tropical escape in every bite. It’s wholesome, fudgy, and ridiculously easy to make. Whether you serve it warm with coffee or chilled for dessert, this cake never disappoints.

If you adore this combo of chocolate and coconut, you’ll also fall for my Flourless Chocolate Cake and Coconut Bliss Balls!

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Interactive Elements

If you try this recipe, I’d love to see your version!
📸 Tag me on Pinterest or leave a comment below with your thoughts.

Nutritional Information (per slice, serves 10)

Nutrient	Amount
Calories	260
Protein	7g
Carbs	24g
Sugar	13g
Fat	16g
Saturated Fat	6g
Fiber	4g
Sodium	90mg

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