Chocolate Chip Banana Cake

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: About 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This gluten-free cake is moist and flavorful, and lower in added sugars than most cakes. It’s a fun one-bowl cake to bake together. Adapted from Flourless


  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 medium-size very ripe bananas, mashed
  • 1/2 cup coconut (melted and cooled slightly) or canola oil
  • 1/4 cup packed brown sugar
  • 1 cup almond meal
  • 1/2 cup cornstarch
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup chocolate chips, chopped
  • 8 oz cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey or maple syrup


  1. Preheat oven to 350 F and grease a 9-inch cake pan with nonstick spray.
  2. Mix all ingredients in a bowl—except the cream cheese, vanilla, and honey—stirring to combine.
  3. Pour into cake pan and bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Let cool completely.
  4. Meanwhile, let the cream cheese soften for about 30 minutes at room temperature. Mix together with vanilla and honey with an electric hand mixer until smooth and fluffy.
  5. Cover the top of the cake with frosting and serve.


You can make the cake up to a day ahead of when you plan to serve. Store in the fridge covered with plastic wrap or in an airtight container. Frost soon before serving. Store any leftovers in an airtight container in the fridge.

Use full-fat cream cheese for the best texture and flavor.

You can use mini chocolate chips instead of chopping full-size ones if desired.

Mash the banana smooth for a smooth final texture in the cake.

yummy family food
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