Irresistibly Moist Flourless Chocolate Chip Banana Cake (Gluten-Free Goodness!)

Friends, thank you for stopping by today—I’m so excited to share this one with you! This Flourless Chocolate Chip Banana Cake is one of those recipes that feels like a warm hug with every bite. Naturally gluten-free, perfectly moist, and loaded with gooey chocolate chips, it’s the cake I make when I want something wholesome yet indulgent.

Made with almond flour and ripe bananas, it’s naturally sweet, rich in flavor, and just the right amount of dense. Whether you enjoy it as a breakfast treat, a cozy afternoon snack, or a fuss-free dessert, this cake will quickly become a household favorite.

And hey, if you’re not already subscribed, be sure to sign up for my email list—I send delicious recipes straight to your inbox so you’ll never miss a bite!

Overview of Recipe Content

This flourless chocolate chip banana cake is:

• A great way to use up those bananas sitting on the counter.
• Gluten-free, with no refined flour.
• Sweetened naturally with bananas (and a touch of chocolate, of course).
• Moist, tender, and satisfying without being heavy.

What it Tastes Like

Think banana bread meets chocolate cake—the banana brings natural sweetness and moisture, while almond flour gives it a soft, almost melt-in-your-mouth crumb. Every bite has gooey, melty chocolate chips running through it.

Health Benefits

• Gluten-free and flourless.
• Sweetened primarily with bananas.
• Almond flour provides protein and healthy fats.

Ingredients

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For the Cake:

• 2 cups (200 g) almond flour
• 1 tsp (5 g) baking powder
• 3 large ripe bananas, mashed
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)
• ½ cup (90 g) chocolate chips (plus extra for topping)
• Pinch of salt

Tools Needed

• Mixing bowls
• Whisk
• Spatula
• 9-inch round or square baking pan
• Parchment paper

Substitutions & Additions

• Swap chocolate chips for chopped dark chocolate chunks.
• Add ½ cup chopped walnuts or pecans for crunch.
• For a dairy-free version, use dairy-free chocolate chips.

How to Make Flourless Chocolate Chip Banana Cake

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1. Preheat & Prep – Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper and lightly grease.
2. Mash Bananas – In a large bowl, mash the bananas until smooth and creamy.
3. Mix Wet Ingredients – Whisk in the eggs and vanilla until combined.
4. Add Dry Ingredients – Fold in almond flour, baking powder, cinnamon, and a pinch of salt. Stir until just combined.
5. Add Chocolate Chips – Gently fold in chocolate chips. Don’t overmix—you want them to stay melty!
6. Bake – Pour the batter into the prepared pan. Sprinkle extra chocolate chips on top. Bake for 35–40 minutes, until golden brown and a toothpick comes out clean.
7. Cool & Serve – Let it cool slightly before slicing. Enjoy warm or at room temperature.

The smell of bananas and chocolate wafting through the kitchen will make it almost impossible to wait!

What to Serve with Flourless Chocolate Chip Banana Cake

• A cup of hot coffee or chai tea.
• A drizzle of almond butter for extra richness.
• Fresh berries on the side for brightness.
• Or, go all-in with a scoop of vanilla ice cream for dessert!

Tips for Making It Perfect

• Use very ripe bananas—they should be spotty and sweet.
• Don’t overbake; check at 35 minutes.
• For even gooier texture, warm a slice in the microwave for 15 seconds before eating.
• Add nuts for crunch, or a sprinkle of flaky sea salt before baking for contrast.

Storage Instructions

• Room Temp: Store covered for 2–3 days.
• Fridge: Keeps up to 5 days.
• Freezer: Wrap slices individually and freeze up to 2 months. Reheat in the oven or microwave before serving.

General Information

Banana cakes like this one have roots in classic American home baking, often used as a way to stretch ingredients during the Great Depression. Today, it’s the ultimate “waste-not” dessert for overripe bananas.

Frequently Asked Questions

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

Can I use coconut flour instead of almond flour?
Not directly—coconut flour absorbs much more liquid. Stick with almond flour here.

Can I make this into muffins?
Absolutely! Bake at the same temperature for about 18–20 minutes.

Do I have to use chocolate chips?
Nope—try blueberries, dried cranberries, or chopped nuts instead.

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Conclusion

This flourless chocolate chip banana cake is proof that simple ingredients can make something truly special. Moist, wholesome, and filled with gooey chocolate goodness—it’s the treat you’ll want to bake again and again.

If you love banana-based recipes, you’ll also adore my Easy Banana Pancakes, or for another almond-flour delight, try my Almond Flour Brownies.

Until next time—happy baking, friends!

Interactive Elements

I’d love to hear how this recipe turns out for you! Leave a review in the comments below, or snap a photo and share it on Pinterest (Poulef Recipe on Pinterest)—don’t forget to tag me so I can cheer you on!

Nutritional Information (per slice, 12 servings)

Calories	Protein	Carbs	Fiber	Sugar	Fat	Sat. Fat	Sodium
210	6g	20g	3g	10g	12g	2g	90mg

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