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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 Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
- 8 slices
Calories:
351
kcal
Author:
Jennifer Farley
Ingredients
¾
cup
almond meal
½
cup
sweet sorghum flour
¼
cup
tapioca or arrowroot starch
¼
cup
granulated sugar
1½
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
Instructions
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.
Notes
This recipe will make one layer
Nutrition
Calories:
351
kcal
|
Carbohydrates:
30
g
|
Protein:
8
g
|
Fat:
22
g
|
Saturated Fat:
4
g
|
Cholesterol:
94
mg
|
Sodium:
337
mg
|
Potassium:
255
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
175
IU
|
Calcium:
120
mg
|
Iron:
2
mg