Healthier Gluten Free Banana Chocolate Chip Cake
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.
Servings 9
Ingredients
- 1 cup Lifeway Farmer Cheese
- 2 ripe bananas about 1 cup mashed
- 3 large eggs
- ⅓ cup mild extra virgin olive oil
- ⅔ 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
Instructions
- Preheat the oven to 350°F. Line an 8x8-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
Approximate Nutrition (Per Slice, 1 of 9)
Calories: ~290
Protein: ~9g
Carbohydrates: ~31g
Fat: ~15g
Fiber: ~3g
Calories: ~290
Protein: ~9g
Carbohydrates: ~31g
Fat: ~15g
Fiber: ~3g