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Banana Chocolate Chip Cake
4.8 from 12 votes

Banana Chocolate Chip Cake

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.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 12
Calories: 338 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup nut butter I used cashew, or seed butter, creamy
  • 1/3 cup coconut sugar or brown
  • 1/4 cup avocado oil
  • 2 egg large
  • 1 cup banana about 3 small overripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 3 cups almond flour blanched
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt fine sea salt
  • 1/2 cup dark chocolate chips dairy-free
  • 3 ounces dark chocolate chopped, dairy-free

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Grease 10" cast iron skillet with butter or oil; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 338

% 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.