This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
A healthier banana cake made in ONE bowl and covered in a dark chocolate frosting. The perfect way to use up those over ripe bananas!
Hey everyone! Chelsea back from Chelsea’s Messy Apron. If you’ve been on my site much, you likely know my addiction to baking healthier treats. I also make a lot of gluten-free desserts which this happens to be! It’s a healthier and gluten-free cake and it’s absolutely delicious!
The chocolate frosting is even healthier too thanks to the healthy fats and antioxidants in dark chocolate. You can of course use a different kind of chocolate, but the nutritional value goes down with other types of chocolate.
This cake is BEST with extremely ripe bananas. I basically only use bananas when they are pretty much black because that is when they are at their sweetest. Hence making the cake that much more naturally sweet! 🙂
More delicious and healthier baked goods:
Healthier Greek Yogurt Banana Bread
Pin this now to find it later
Pin It
FLOURLESS BANANA CAKE
Ingredients
- 2 large very ripe bananas 1 cup mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice optional
- 1/2 cup lightly packed brown sugar
- 1 1/2 cups old fashioned oatmeal
- 3/4 cup dark chocolate chips separated OR substitute nuts
Optional Chocolate Frosting:
- 1/2 cup dark chocolate chips
- 3 tablespoons almond milk
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper -- otherwise your cake will likely not come out clean.
- In a large bowl, stir together the bananas, egg, vanilla, and coconut oil (measured when completely melted). Stir until completely combined.
- Add in the cornstarch, baking powder baking soda, cinnamon, and allspice if desired.. Stir until completely combined. (Here's where you can increase or decrease spices to personal preference -- if you are wary of too much spice add a little less and if you LOVE spice increase them.)
- Stir in the brown sugar and oat flour (blend regular old fashioned oats or quick oats in a blender or food processor until they resemble flour -- blend well so you don't have any weird oat chunks! Measure AFTER blending and not before).
- Stir in chocolate chips or nuts
- Bake for 25-30 mins at 350 degrees or until a fork when inserted comes out clean. Be careful to not over bake as it will make this cake less tender and less flavorful. Allow to cool.
Optional Frosting;
- In a microwave safe bowl combine the chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted.
- Whisk in the powdered sugar.
- Start with 3/4 a cup and add as needed. Note that the frosting thickens up a lot after being refrigerated.
- Refrigerate the frosting (covered in an airtight container) for at least 30 minutes.
- Cover the completely cooled cake with the frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi the recipe turns out super every time…quick question can we leave out the egg??
The egg is for leavening and gives this cake the structure it needs especially when they cake does not have flour.
Made this for dessert tonight but my kids got home from school and devoured it before I could even make the frosting. After I’d started measuring things out, I discovered that I was out of oatmeal, so I made it with half whole wheat and half all purpose flour. Works! It was a little dry to me and I’d like to make it as written to see if it was just the flour. But I was definitely the only one who noticed any bit of dryness. Kiddos are still coming back for more, and I can’t stop eating it!
Absolutely delish!