Banana Chocolate Cake (GF)

Wondering what to do with all those extra ripe bananas? Bake a chocolate cake!

This banana cake is the result of a random experiment I did when I found myself with dozens of extra ripe bananas, and no more space in the freezer to freeze them for smoothies. Still trying to stick to my new year’s resolution of healthier eating, I made it with as little added oil and sugar as possible. The cake is moist and sweet despite the little added sugar, and so far a huge hit with everyone who has tried it.

You can replace some or even all of the sugar with an alternative sweetener; I successfully replaced all of it with 2 tablespoons stevia sweetener with a 2:1 sweetness ratio to sugar. For frosting I created my own banana chocolate frosting (recipe coming soon!). Naturally this cake is made with gluten-free all-purpose flour, but could just as easily be made with regular wheat or spelt flour, though the amounts would have to adjusted somewhat.

Banana Chocolate Cake by

Prep Time 15 minutes

Cook Time 40 minutes

Total Time: 55 minutes


  • 3 medium extra ripe bananas (á 120-130g)
  • 300 ml oat, soy or almond milk
  • 1 tbsp vegetable oil
  • 2 tsp white or apple cider vinegar
  • 1 tsp vanilla flavour
  • 1/2 tsp salt
  • 240 g gluten-free all-purpose flour mix
  • 20 g cocoa powder
  • 4-5 tbsp sugar (you can replace part or all of the sugar with stevia or other sweetener)
  • 1 tsp baking powder
  • 1 tsp baking soda


  1. Pre heat oven to 200ºC (400ºF) (or 175ºC (345ºF) - see step 6)
  2. Prepare a spring form pan by greasing it or lining it with baking paper. Use a smaller (18cm/7inch) pan for a thick cake that can be cut into layers, or a large (26cm/10inch) one for a thinner cake. Or you can divide the cake into two smaller pans for easy layering.
  3. Mash bananas. You can do this with a fork, or with the help of a handheld food processor, or you can use a blender to create an extra smooth paste.
  4. Add plant based milk and oil and mix.
  5. For best results, mix the dry ingredients in a mixing bowl before adding the wet ingredients. However, if you only have one mixing bowl available (or are just feeling lazy), you can just add the dry ingredients into the wet in the order listed, mixing thoroughly between ingredients. Add the vinegar last. The batter should be thick but loose.
  6. Pour batter into your spring form pan(s) and bake at 200ºC (400ºF) on a lower middle level of the oven for roughly 20-25 minutes, if using the larger pan/half batter. If using a single small pan, bake at 175ºC (345ºF) for about 30-40 minutes. Test the cake by sticking a toothpick in the middle before you take it out; if the toothpick comes out clean, the cake is ready.
  7. Let the cake cool down before you decorate it.

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