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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
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FLOURLESS BANANA CAKE
Ingredients
- 1 cup ripe mashed bananas, 2 large
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup lightly packed brown sugar
- 1 ½ cups old fashioned oatmeal
- ¾ cup semisweet chocolate chips or nuts
Optional Chocolate Frosting
- ½ cup semisweet chocolate chips
- 3 tablespoons almond milk
- 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 x 2-inch baking dish with parchment paper.
- In a large bowl, combine 1 cup ripe mashed bananas,1 large egg, 1 teaspoon vanilla extract, and ¼ cup coconut oil Whisk until combined.
- Stir in 1 tablespoon cornstarch, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon ground allspice. Stir until completely combined.
- Add 1 ½ cups old fashioned oatmeal to a blender and blend until it resembles flour. Stir the blender oats and ½ cup lightly packed brown sugar into the banana mixture.
- Fold in ¾ cup semisweet chocolate chips or nuts.
- Bake for 25-30 minutes or until a fork when inserted comes out clean. Be careful to not overbake as it will make this cake less tender and less flavorful. Allow to cool before frosting the cake.
Optional Frosting
- In a microwave-safe bowl combine ½ cup semisweet chocolate chips and 3 tablespoons almond milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between until the chocolate is completely melted.
- Whisk in 1 ½ cups powdered sugar. Start with 3/4 a cup and add as needed.
- Cover and refrigerate the frosting 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!