This grain-free Chocolate Banana Paleo Cake made with almond and coconut flour has a silky, dense texture, irresistible chocolate-banana taste, and a quick lemon glaze.
I call it a cake because I made it in a pretty, pinwheel-shape Bundt pan I saw in a store and just had to own.
However, the batter is amazingly flexible, and you can easily pour it into a loaf pan, cake pan, or muffin tin to make whatever shape and size banana treat you like.
Even better, it’s gluten-free and paleo (if you skip the glaze), and the recipe easily doubles or triples.
Chocolate Banana Paleo Cake Ingredients
If you’re a regular paleo baker, you probably already have most of the cake ingredients on hand.
Here’s what goes into this moist banana cake:
- ALMOND & COCONUT FLOUR, two complimentary grain-free flours that make dense and nutty baked goods.
- UNSWEETENED COCONUT POWDER for an intense chocolate flavor.
- EGGS, which lighten and add structure to the cake batter.
- Very ripe BANANAS for natural sweetness. The riper the better! They’ll mash more easily and have a stronger banana flavor to moisten and sweetened this bundt cake.
- MAPLE SYRUP or HONEY for a refined-sugar-free cake.
- A bit of VEGETABLE or COCONUT OIL to moisten your cake batter. The oil also ensures that your dessert has a longer shelf-life.
How to Make Paleo Banana Cake
If you’re making this recipe to fill a bundt pan as I did, be sure to thoroughly grease the cake pan with melted butter or coconut oil as a first step.
(Good news: this recipe easily doubles — in case you’re using a classic sized (10–15 cups) bundt cake pan).
You could also make cupcakes in a muffin tin lined with paper liners.
To make the batter, combine all of the dry ingredients in one bowl. In a separate bowl, beat together the wet ingredients. Then fold the two together and mix thoroughly. The batter should be dense and uniform.
Next, transfer the batter to your pan of choice and bake. In my cake pan, the cake was fully set after 30 minutes (tested using the toothpick test).
If you use several smaller loaf pans or cupcakes, however, you’ll need a shorter cooking time. I’d check after about 16 minutes for cupcakes.
When the cake is finished baking, remove it from the oven and let it cool for 15 minutes in the pan before you invert it onto a cooling rack.
How to Make a Quick Lemon Glaze
I dress my banana cake up with a bright and sweet lemon glaze.
Of course, this means the treat is no longer paleo, but still gluten & grain-free, and in my book, it’s so worth it.
To make the glaze simply whisk together powdered sugar and lemon juice until you have a glossy, smooth, and pourable syrup to drizzle over the cake.
Serving and Storing Paleo Banana Cake
To serve, present your stunning chocolate banana paleo cake with lemon glaze on a hand-made wooden cutting board, and watch it disappear!
You can cover and store the cooled cake in the refrigerator for up to 4 days.
Check Out These Deliciouse Related Recipes
All of my tasty vegetarian paleo recipes can be found here, including these popular dishes:
- Paleo Almond Butter Bread
- Sweet Potato Chocolate Pudding
- Crustless Carrot Zucchini Quiche
- Almond Cauliflower Patties with Feta and Parsley
And while your oven is on, why not cook up another tasty sweet from my collection? Any of these baking recipes are sure crowd-pleasers:
Now You
How do you feel about the whole Paleo thing? What’s your go-to cake? Did you make this chocolate banana paleo cake?
Tell Me in the Comments
Print
Chocolate Banana Paleo Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4–6 (Enough batter to fill a 6-cup bundt pan) 1x
- Cuisine: American
Description
This grain-free Chocolate Banana Paleo Cake made with almond and coconut flour has a silky, dense texture, irresistible chocolate-banana taste, and a quick lemon glaze.
Ingredients
- Cake batter ingredients (6 cup bundt cake capacity—DOUBLE the below quantities if using a 10–15 cup bundt pan)
- ¾ cup (80 g) almond flour
- ¼ cup (30 g) coconut flour
- ¼ cup (25 g) unsweetened cacao
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup (240 ml) mashed very ripe bananas (about 2 medium bananas)
- ¼ cup (60 ml) maple syrup or honey
- 2 tablespoons (30 ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Glaze ingredients (enough to glaze a full-size, 10-15 cup bundt cake)
- 1 cup (100 g) sifted powdered sugar
- 2 tablespoons (30 ml) freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F/175°C. Grease a 6-cup/1.4-liter Bundt pan (or 5×8-inch loaf pan) with vegetable oil or butter.
- Mix both flours, cacao, baking soda, and salt in medium bowl.
- Whisk the eggs, bananas, maple syrup, vegetable oil, and vanilla extract in another medium bowl.
- Fold the dry ingredients into the wet, and whisk to blend completely.
- Pour the batter into the prepared pan, and bake in the oven for 30 minutes. Test with a cake tester or a toothpick inserted in the middle—the cake is ready when they come out clean.
- Let sit for 15 minutes, and then run a knife around the edges of the pan to help release. Invert onto a cooling rack, and let cool completely.
- To make the glaze, combine the sugar and lemon juice in a small bowl and whisk for 5–8 minutes, until smooth and glossy.
- Drizzle the top of the bread with the glaze. Let firm at room temperature for about 45–60 minutes. Slice and serve.
- Store covered in the refrigerator for up to 4 days.
Notes
- Whatever pan you use, fill it only ¾ full to avoid messy overflow in the oven.
- If you’re using a muffin tin, start testing for doneness with a cake tester after about 15 minutes of baking.
Amazing cake! Instead of white powder sugar I used coconut sugar and it looked as melted caramel!!!! Thank you very much for your recipes and your closeness approach.
★★★★★
Thank you Michelette! Coconut sugar caramel is such a great idea and much healthier!
Cannot wait to make this! I always have overripe bananas! Gorgeous recipe. xo