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5 from 2 votes

Gluten-Free Chocolate Chip Banana Cake

Simply Gourmet joins us with a delicious gluten-free chocolate chip banana cake recipe.
Cook Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6 - 8 slices
Calories: 351kcal
Author: Jennifer Farley


  • ¾ cup almond meal
  • ½ cup sweet sorghum flour
  • ¼ cup tapioca or arrowroot starch
  • ¼ cup granulated sugar
  • teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs, at room temperature
  • ¼ cup oil (sunflower oil or light olive oil)
  • ½ cup milk, room temperature
  • 3 very ripe bananas, mashed
  • 1/3 cups semi-sweet chocolate chips


  • Preheat oven to 350 degrees F. Prepare a 9-inch tart pan by spraying with cooking oil.
  • Combine the dry ingredients in a large bowl and whisk.
  • Combine the wet ingredients in a medium bowl and whisk.
  • Add the wet ingredients to the dry and gently combine.
  • Add the banana and chocolate chips. Stir well.
  • Pour mixture into pan and bake for 30 minutes. Cake will brown slightly and rise in the middle. It should be firm to the touch.
  • Let cool slightly and then remove the bottom of the tart pan from mold.
  • Serve as is or frost with your favorite frosting.


This recipe will make one layer


Calories: 351kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 337mg | Potassium: 255mg | Fiber: 3g | Sugar: 13g | Vitamin A: 175IU | Calcium: 120mg | Iron: 2mg