Name: Banana Chocolate Chip Loaf Cake (GF)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Baking
Ingredients: 175g unsalted butter; 175g caster sugar; 3 large eggs; 150g gluten free self raising flour (I used FREEE by Doves Farm); 120g ground almonds; 1.5 tsp baking powder; 0.25 tsp xanthan gum; Pinch of salt; 180g mashed (ideally very ripe) banana; 150g dark chocolate chips (plus 50g for decorating)

Banana Chocolate Chip Loaf Cake (GF)

Jump to Recipe

A soft, fluffy loaf cake made with real bananas and packed with chocolate chips. This delicious gluten free banana chocolate chip loaf cake is a real delight to eat, with a caramelised crust on the outside and beautiful cake inside.

Chocolate and banana are two flavours that always work so well together. This cake is bound to be a hit with your tastebuds and is an easy one to make for guests. You could even use it as the base for a tasty birthday cake. Feel free to use a different icing and decorations if you want. Let those creative juices run wild!

This banana loaf cake is a brilliant way of using up over-ripe bananas. Plus it is a nice cakey alternative to banana bread (which can be a bit dense). You can either let it cool and then decorate with extra chocolate, or give into temptation and eat a slice or two hot from the oven.

Do My Bananas Have to Be Ripe?

Nope you can use yellow bananas for this recipe if you don’t have any over-ripe ones in your fruit bowl. However really ripe ones are ideal as they give a slightly sweeter flavour to finished loaf and really help form that carmelised crust.

What Chocolate Should I Use?

Make sure you use a gluten free chocolate variety, with no may contain warning. My go tos are Callebaut (I love that their chocolate chips are more like small buttons, so you get big pockets of melted chocolate) and Dr Oetker.

Callebaut I typically buy in bulk on Amazon, and Dr Oetker is available in most UK supermarkets. Callebaut have a few dark chocolate varieties, I use their 54% one for this banana bread but feel free to go for the mega intense darker varieties if you are a dark choc fan :).

Gluten Free Banana Chocolate Chip Loaf Cake Recipe

Time for the recipe! If you enjoy making and eating this banana loaf cake then please do leave a review on the recipe card below. I am always grateful for your lovely reviews.

If you have any questions while you are making it, email me (Laura) at mygfguide@gmail.com or contact me on my social media channels (@myglutenfreeguide). I am always happy to help.

Laura xxx

Serves 6

Banana Chocolate Chip Loaf Cake (GF)

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

175g unsalted butter
175g caster sugar
3 large eggs
150g gluten free self raising flour (I used FREEE by Doves Farm)
120g ground almonds
1.5 tsp baking powder
0.25 tsp xanthan gum
Pinch of salt
180g mashed (ideally very ripe) banana
150g dark chocolate chips (plus 50g for decorating)

Instructions

Grease and line the bottom and sides of a 2lb loaf tin with a little butter and some parchment paper. Set aside. Preheat the oven to 175C (fan).

Add the butter and sugar to a large mixing bowl and beat together with an electric whisk until pale and fluffy.

Add the eggs one at a time, combining into the butter sugar mixture with a wooden spoon.

Now in go the dry ingredients: sift in the flour, baking powder, xanthan gum and salt, then add the ground almonds. Use the electric whisk to slowly combine everything together until you have a nice batter.

Then tip the mashed banana into the batter and give it one final whizz with the whisk to mix the banana through.

Finally add 150g of the dark chocolate chips and stir them into the cake batter with a spoon.

Tip the batter into the prepared cake tin, level it on top using a spoon or spatula, then place into the middle of the oven to bake for approximately 50 minutes at 175C (fan) (until cooked through in the centre).

When baking has finished, take the cake out of the oven. Gently run a knife around the edges and corners of the tin to loosen the cake but then leave it in the tin to cool for 5 minutes. It's a nice soft cake so this helps it to firm up a little before you tip it out.

After 5 mins, carefully tip it onto a wire cooling rack and gently peel back the back paper from the sides and base.

If you want to decorate it with chocolate drizzle, allow it to cool fully. Then melt the 50g remaining dark chocolate in the microwave (30 second blasts, stirring in between), and drizzle over the top of the cake. Add any other decorations (I used some crumbled Cadbury flake) you want and then serve! This cake is also delicious warm from the oven with no chocolate drizzle, so feel free to tuck in straight away if you don't want to wait for it to cool :).