You guys, the pictures just can’t all be winners… I just feel like I have to lead this post with that advisory statement. Because I feel it is *really* important you know that these pictures DO NOT do this Double Chocolate Banana Cake any justice.
Okay, now that that is out of the way, let’s chat chocolate heaven for a moment, shall we? I told you in my last post, Classic Chocolate Chip Cookies, that I was going to fall back into my healthier baking recipes. Obviously no gluten, but also getting back to very limited dairy and refined sugars. My husband sent me a link to a Blackout Banana Loaf Cake he saw online and it inspired this recipe. I was really wanting this to be more of a bread, but everything about it screamed CAKE in the best way possible once it popped out of the oven and we sliced into it. Future renditions will likely go into a much different pan upon baking, which I fully believe is also what made this difficult to photograph.
Anyways, this Double Chocolate Banana Cake is seriously amazing. Made with my go-to gluten-free flour blend of almond flour, tapioca flour, and coconut flour, perfectly overripe bananas, equal parts of high quality butter and coconut oil, and of course cocoa powder and semi-sweet or dark chocolate chips for the double chocolate moniker to be suitable. This cake is moist and full of delicious, indulgent flavor. Sweetened only with coconut sugar and real maple syrup, no guilt needed to snack on a piece of this chocolate goodness.
I really, really love having healthier desserts on hand when I am trying to keep my healthy eating on track. A little (guilt-free) indulgence goes a long way for me in keeping me satisfied and not feeling deprived. I got way off track during the holidays and felt generally just blah. I truly believe, for me at least, a huge part of that comes from refined versus unrefined/natural sweeteners. I know sugar is sugar, but I do not believe that they are all created equal in the way our body reacts to them. For me, I feel fine with the natural stuff, like coconut sugar, real maple syrup, honey, and even sugar in the raw on occasion. Throw in too much refined sugar and my poor little heart feels like it is going to beat right out of my chest. I am happy to be in a place where I can recognize so many of the signals that my body tried to send for so long, only to be ignored, or perhaps pushed aside because I was scared of what I might hear if I actually listened.
I hope you will find this Double Chocolate Banana Cake to be as helpful and delicious to have on hand as I do. Next week, I will share my recipe for No Bake Cookies… I almost always have them on hand because it is the perfect, well-balanced little snack full of whole grain, fiber, protein, and antioxidants.No joke, I can eat 2-3 each night and not gain a pound as long as I make good choices throughout the rest of the day. Yum Yum…
Double Chocolate Banana Cake
Double Chocolate Banana Cake
Yields: 2 loaves
2 C almond flour, sifted
1/4 C coconut flour
1/2 C tapioca flour
1 C unsweetened natural cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp cream of tartar
1 tsp pink Himalayan sea salt
6 well-ripened bananas, peels removed and discarded
1/2 C high quality butter, melted and cooled (sub vegan butter for dairy-free option)
1/2 C coconut oil, melted and cooled
1/2 C coconut sugar
1/2 C real maple syrup
3 large eggs
1 tbsp vanilla extract
1 1/2 C semi-sweet chocolate chips (I prefer Enjoy Life or Nestle’s new Simply Chocolate Chips, which are allergen friendly and free of excess sugar)
- Preheat oven to 350 degrees F. Spray 2 9×5″ bread loaf pans with nonstick cooking spray and set aside.
- In a medium bowl, whisk together all dry ingredients: almond flour, tapioca flour, coconut flour, cocoa powder, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In a large bowl, mash bananas. Whisk in eggs, one at a time, until fully incorporated. Whisk in melted butter and coconut oil, coconut sugar, maple syrup, and vanilla until well-combined.
- Slowly add dry ingredients to wet ingredients, mixing well. Once combined, stir in chocolate chips, reserving a handful to sprinkle on top if desired.
- Divide between the two loaf pans. Bake for 40-55 minutes or until a toothpick inserted in the middle comes out mostly clean. Let cool fully before slicing and serving.
See, told you! The super moist cake just did not want to be photographed. But, I promise it tastes better than it looks! Family and friends alike adored it, regardless. If you make this recipe, I would love to hear from you! Find me on Facebook or follow me on Instagram. One of my goals in 2019 is to grow my audience so we can share the gluten-free food love with more people, so whether you enjoy my recipes or my ramblings, sharing is caring. 🙂
See you tomorrow with a healthy Chili Lime Chicken Burrito Bowl recipe, co-created by my daughter Brooklyn for a competition at school, which would be great for weekly meal prep or an easy weeknight meal for the family. Happy Saturday!