Banana Chocolate Chip Cake
User Reviews
4.8
18 reviews
Excellent
Banana Chocolate Chip Cake
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This Skillet Chocolate Chip Banana Cake is the perfect way to use up those overripe bananas. Made with almond flour, lightly sweetened with coconut sugar and delicious with your favorite scoop of ice cream. Paleo friendly, gluten free recipe.
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Ingredients
- 1/2 cup creamy nut or seed butter I used cashew
- 1/3 cup coconut sugar or brown
- 1/4 cup avocado oil
- 2 large eggs
- 1 cup mashed banana about 3 small overripe bananas
- 1 teaspoon vanilla extract
- 3 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup dairy-free dark chocolate chips
- 3 ounces dairy-free dark chocolate bar chopped
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Instructions
- Preheat oven to 350ºF. Grease 10" cast iron skillet with butter or oil; set aside.
- Mix wet ingredients: In large bowl using electric mixer, beat together nut/seed butter with sugar on medium speed until well combined. Add oil and eggs mixing on low speed then add vanilla and mashed banana mixing on low-medium speed until smooth.
- Add dry ingredients: Add in almond flour, baking soda, cinnamon and salt and mix on low speed. Batter will be somewhat thick. Gently stir in chocolate chips and chocolate chunks. Pour batter into greased skillet using spatula to spread evenly across top.
- Bake cake for 25-30 minutes, or until edges are lightly golden – cover top with foil at halfway mark to prevent too much browning. My cake was nice and golden on top but fully cooked throughout the middle.
- Cool & serve: Allow cake to cool for at least 20 minutes before cutting and serving. Serve with ice cream for a delicious treat or on it's own as a healthy snacking cake. Enjoy!
Notes
- FLOUR: This recipe was not tested with other flours, it is specifically developed for almond flour. Adapted from my Paleo Deep Dish Pumpkin Cookie Cake.
- CAKE PANS: I have not tested this recipe using other cake pans. Cast iron holds heat differently, so if you plan on making this in an aluminum pan, you will likely need less baking time. Watch after 20 minutes.
Nutrition Information
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Serving
1/12th
Calories
338kcal
(17%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Cholesterol
31mg
(10%)
Sodium
263mg
(11%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 338kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 31mg | 10% |
| Sodium | 263mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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