Almond Flour Banana Cake – This easy gluten-banana almond breeze banana cake with chocolate ganache is the perfect way to use up overripe bananas! Healthy, paleo friendly, and absolutely amazing! My kids go through phases with bananas. They’re either ALL ABOUT THEM and eat through a giant bunch in just a few days, or they’re SUPER NOT into them, and the entire bunch gets spotty.
There doesn’t seem to be much middle ground. Thankfully, when I get it wrong and we end up with too many ripe bananas on hand, I’m ready for them! And for the last few years, I’ve had this gorgeous almond flour banana cake in my ripe banana recipe arsenal. You’ll probably want to add it to yours, too. With a light fluffy texture, no added oil, and a delicious chocolate ganache on top, this gluten-free banana cake has been a BIG time favorite at our house and many of yours, too. It’s been a favorite for smash cakes, afternoon teas, rainy days, and all kinds of celebrations big and small. I love that it can be mixed up in a food processor or blender, requires minimal dishes, and comes together in a flash.
Plus, did I mention the chocolate ganache? Here’s What You Need For Our Gluten-Free Banana Cake: Ripe Bananas. Spotty, ripe bananas are the base of this gluten-free banana cake. Not only do they help create our moist, tender texture, they add natural sweetness to the recipe, which means we can add less sweetener to the cake later. Eggs help bind this mixture together and give a little puff to the cake. To round out the sweet flavors, I like to add a splash of vanilla and a little tiny bit of almond extract. If you’re not an almond extract fan, feel free to skip it.
I know it’s not everyone’s cup of tea! For the dry ingredients, I use a combination of almond flour and arrowroot. The almond flour keeps this moist and delicious, while the arrowroot adds just enough starch to keep it from being too heavy and dense. Then, you’ll round out the dry ingredients with some baking powder, baking soda, and salt to help the cake rise and balance the flavors. Lastly, for our ganache, you’ll melt together some chocolate chips and whatever milk your family drinks and enjoys.
We’re dairy-free, so we usually use almond milk. What Makes This Gluten-Free Banana Cake Recipe So Amazing: First, it’s secretly pretty healthy! I experimented a bit and found that this combination was just right for me. Turns out that the cake itself doesn’t have any added oil, and there is only 3 Tbsp of pure maple syrup in the cake.
I love a recipe that doesn’t use 10,000 extra dishes and this totally fits the bill. There are few things I love more in life than a good chocolate ganache, and since chocolate and bananas are already best friends, it’s one of my favorite ways to finish my gluten-free banana cake! You’ll simply melt some chocolate chips with a little milk to loosen it up, pour it all over the cake, let it set, and you’re done! Try One Of These Tasty Variations On Our Almond Flour Banana Cake: Add Chocolate Chips. 4 cup of the chocolate chips for sprinkling on top right before baking. If you love nuts with bananas, try mixing in chopped walnuts or pecans into your gluten-free banana cake. If you’re in the mood for frosting or are making this as cupcakes, you can certainly skip our ganache and add frosting to your banana cake.
This chocolatey frosting is a dream come true! It almost adds a caramel-y note to the cake! TRICKS FOR THE BEST GLUTEN-FREE BANANA CAKE: AN IMPORTANT NOTE ABOUT ALMOND FLOUR. Almond flour varies a LOT in texture and consistency. Some brands have a much coarser grind than others. CAN I USE SOMETHING BESIDES ALMOND FLOUR?