If banana bread and yellow cake had a baby, this would be it!!
This Banana Chocolate Chip Cake is everything I want in an everyday dessert. It’s incredibly soft, fluffy, perfectly moist, and packed with sweet banana flavor and melty chocolate chips in every bite. The texture is what really sets this recipe apart. Instead of being dense like traditional banana bread, it’s light, tender, and almost melts in your mouth.
One of my favorite ingredients to bake with is Lifeway Farmer Cheese. I blend it with the wet ingredients until completely smooth before mixing it into the batter. It adds extra creaminess, richness, and protein while helping create that soft, bakery-style texture. If you’ve only ever used farmer cheese in savory recipes, this cake is the perfect reason to try it in baking.
Whether you’re looking for a healthier snack cake, an easy breakfast treat, or something sweet to enjoy with an afternoon coffee, this recipe checks every box.
Why You’ll Love This Recipe
- Soft and fluffy with an almost yellow cake texture
- Made with simple, wholesome ingredients
- Naturally higher in protein thanks to farmer cheese and eggs
- Perfectly sweet without being overly sugary
- Easy to make in one bowl after blending the wet ingredients
- Great for breakfast, snacks, or dessert
- Freezer friendly
Ingredients
Wet Ingredients
- 1 cup Lifeway Farmer Cheese
- 2 ripe bananas (about 1 cup mashed)
- 3 large eggs
- â…“ cup mild extra virgin olive oil
- â…” cup coconut sugar
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp almond extract (optional, but highly recommended)
- 2 tbsp milk of choice, only if needed to help blend
Dry Ingredients
- 1¾ cups gluten-free oat flour
- ½ cup almond flour
- 2 tbsp tapioca starch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Fold In
- ½ cup dark chocolate chips
Directions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- Add the farmer cheese, bananas, eggs, olive oil, coconut sugar, vanilla, almond extract, and milk (if needed) to a food processor. Blend for 45 to 60 seconds until completely smooth and creamy.
- In a large mixing bowl, whisk together the oat flour, almond flour, tapioca starch, baking powder, baking soda, and sea salt.
- Pour the blended wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and sprinkle a few additional chocolate chips on top if desired.
- Bake for 35 to 40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool for at least 20 minutes before slicing.
Tips for Success
- Blend the wet ingredients until completely smooth. This is the secret to creating an ultra-creamy batter and eliminating any texture from the farmer cheese.
- Use bananas with lots of brown spots for the sweetest flavor and best moisture.
- Don’t overmix the batter once the flour is added. Stir only until everything is incorporated.
- Measure the oat flour by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- Let the cake cool before slicing so it has time to fully set.
Ingredient Substitutions
No oat flour? Use a gluten-free 1:1 baking flour instead.
Need dairy-free? Use your favorite thick dairy-free ricotta in place of the farmer cheese. The texture will be slightly different, but it will still be delicious.
Swap the chocolate chips. Chopped dark chocolate, walnuts, pecans, or blueberries all work well in this recipe.
Use butter instead. Melted butter can replace the olive oil if preferred, although olive oil keeps the cake softer for longer.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. This cake also freezes beautifully. Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm slightly before serving.
Frequently Asked Questions
Can I taste the farmer cheese?
Not at all. Once blended into the batter, it simply makes the cake richer, creamier, and more tender without adding a noticeable cheesy flavor.
Why do I blend the wet ingredients?
Blending creates a completely smooth batter and ensures the farmer cheese fully incorporates, giving the cake its soft, fluffy texture.
Can I make this into muffins?
Absolutely. Divide the batter between 12 muffin cups and bake at 350°F for about 25 minutes.
Can I use frozen bananas?
Yes. Just thaw them completely and drain any excess liquid before blending.
Approximate Nutrition (Per Slice, 1 of 9)
- Calories: ~290
- Protein: ~9g
- Carbohydrates: ~31g
- Fat: ~15g
- Fiber: ~3g
More Healthy Banana Recipes You’ll Love
- Healthy Banana Chocolate Chip Baked Oatmeal
- High-Protein Banana Bread
- Banana Bread Chia Pudding
- Chocolate Banana Protein Muffins
- Peanut Butter Banana Breakfast Cookies
Healthier Gluten Free Banana Chocolate Chip Cake
Ingredients
Method
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- Add the farmer cheese, bananas, eggs, olive oil, coconut sugar, vanilla, almond extract, and milk (if needed) to a food processor. Blend for 45 to 60 seconds until completely smooth and creamy.
- In a large mixing bowl, whisk together the oat flour, almond flour, tapioca starch, baking powder, baking soda, and sea salt.
- Pour the blended wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and sprinkle a few additional chocolate chips on top if desired.
- Bake for 34 to 40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool for at least 20 minutes before slicing.
Notes
Calories: ~290
Protein: ~9g
Carbohydrates: ~31g
Fat: ~15g
Fiber: ~3g
