Almond Flour Banana Cake – This easy banana cake is the perfect way to use up overripe bananas! Gluten free, 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. Why? I have no idea. But I never seem to guess which phase they’re in correctly (ha!)
Thankfully, I have lots of ways to use spotty bananas, from banana muffins to banana ice cream to chai banana smoothies, to pancakes, and more. And now, I have this gorgeous almond flour banana cake to add to my arsenal. You’ll probably want to add it to yours, too…
What makes this banana cake so amazing:
First, it’s secretly pretty healthy! I didn’t set out to make a “healthy” cake, just a banana cake that used almond flour. 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. Plus, almond flour is pretty nutrient dense (it’s literally just ground almonds) and definitely has more going for it nutritionally than white flour or gluten free baking flour. The ganache will add some sugar and a tiny bit of oil, but the cake itself? Pretty healthy!
Second, it only needs one “bowl and one saucepan!” I love a recipe that doesn’t use 10,000 extra dishes and this totally fits the bill. Why? Well, the almond flour banana cake is made in my blender or food processor which makes it a one-“bowl” cake. (If you don’t have one, you can use a stand mixer or hand mixer for the job, just know that the smoother you’re able to blend your bananas, the better the texture of this cake.) Then, the ganache is made in a single saucepan. There’s not a lot of switching between bowls, adding a sifter, or any fancy tools needed.
Lastly: CHOCOLATE GANACHE. There are few things I love more in life than a good chocolate ganache. It’s pretty, it’s super chocolatey, and it’s *really* easy to make. Again, no fancy skills required! You’ll simply melt some chocolate chips with a tiny bit of coconut oil or coconut milk to loosen it up. Add a tiny bit of vanilla or almond extract, and then pour it all over the cake. Let it set and you’re done!
Notes on this Almond Flour 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. I recommend using a very finely ground blanched almond flour for this recipe, like Honeyville or Wellbee’s, etc.I get the best price for almond flour at Costco, where I can get 3 lbs. for around $10 vs 1 lb. for $8-10 at most grocery stores. Amazon is another great place to look. I do not recommend almond meal, which is coarsely ground and includes the almond skins for this recipe. It won’t rise as much and will have a gritty texture and mottled color.
Turn them into cupcakes! This recipe can also be made into muffins (skip the ganache or just add some chocolate chips to the batter) or cupcakes (use that ganache, yo!). Just divide the batter into 12 muffin cups (I love this nonstick muffin pan that doesn’t even need liners), and bake for 20-25 minutes instead of the 30-35 minutes an 8×8 cake requires.
Set your timer. Almond flour turns a lovely golden color in the oven, but it can also burn if you’re not watching. Just be sure to set a timer, and you’ll be in great shape!
Paleo friends – For strictly paleo folks, you’ll need to use paleo-approved/grain-free baking powder. You can make your own out of baking soda, cream of tartar, and arrowroot.
Love this Cake? I bet you’d also like…
- Almond Flour Lemon Cake (Gluten Free, Paleo)
- Flourless Chocolate Cake (Gluten Free, Paleo)
- No Bake Chocolate Tart (Gluten Free, Vegan)
- The BEST Gluten Free (& Paleo!) Brownies (Gluten Free, Paleo)
Almond Flour Banana Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 (8x8") cake 1x
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Almond Flour Banana Cake – This easy paleo banana cake with chocolate ganache is the perfect way to use up overripe bananas! Gluten free, paleo friendly and totally delicious.
Ingredients
For the Almond Flour Banana Cake:
- 3 medium ripe bananas (or 2 large ones)
- 3 eggs
- 3 Tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups almond flour (look for finely ground, blanched almond flour–see notes)
- 1/2 cup arrowroot or cornstarch
For the Chocolate Ganache:
- 1 1/2 cups chocolate chips
- 1 1/2 tsp. coconut oil or coconut milk
- 1 tsp vanilla extract
Instructions
Make the Almond Flour Banana Cake:
- Preheat the oven to 350 degrees F. Grease an 8×8″ pan with nonstick spray (I like coconut oil spray) or a tiny bit of coconut oil. Line the bottom of the pan with parchment paper.
- Place bananas, eggs, syrup, vanilla extract, almond extract (if using), baking soda, baking powder, and salt into a blender or food processor. Puree until very smooth.
- Add almond flour and arrowroot. Pulse until just combined.
- Pour cake batter into your prepared pan. Smooth out the surface with a spatula.
- Bake at 350 degrees F. for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Let cake cool completely before frosting with ganache.
Make the Ganache:
- When your cake is cool, prepare ganache. In a small saucepan, gently melt chocolate chips and coconut oil together over low heat until completely smooth. Stir in vanilla extract.
- Pour ganache over the cooled cake and shape with your spatula.
- Let ganache set before slicing. Enjoy!
Notes
An important note about almond flour – Almond flour varies a LOT in texture and consistency. Some brands have a much coarser grind than others. I recommend using a very finely ground blanched almond flour for this recipe, like Honeyville or Wellbee’s, etc.I get the best price for almond flour at Costco, where I can get 3 lbs. for around $10 vs 1 lb. for $8-10 at most grocery stores. Amazon is another great place to look. I do not recommend almond meal, which is coarsely ground and includes the almond skins for this recipe. It won’t rise as much and will have a gritty texture and mottled color.
Turn them into cupcakes! This recipe can also be made into muffins (skip the ganache or just add some chocolate chips to the batter) or cupcakes (use that ganache, yo!). Just divide the batter into 12 muffin cups (I love this nonstick muffin pan that doesn’t even need liners), and bake for 20-25 minutes instead of the 30-35 minutes an 8×8 cake requires.
Substitutions: You can easily swap out the arrowroot for cornstarch if you’re not eating paleo. Both act as a bit of starch to lighten the texture and keep things together. (vs. just using straight almond flour)
Set your timer. Almond flour turns a lovely golden color in the oven, but it can also burn if you’re not watching. Just be sure to set a timer, and you’ll be in great shape!
Tools of the trade. I love making this in my blender or food processor because it means it’s a one-“bowl” cake. If you don’t have one, you can use a stand mixer or hand mixer for the job, just know that the smoother you’re able to blend your bananas, the better the texture of this cake.
Paleo friends – For strictly paleo folks, you’ll need to use paleo-approved/grain-free baking powder. You can make your own out of baking soda, cream of tartar, and arrowroot.
- Category: dessert, cake
- Method: baking, oven
- Cuisine: American
Keywords: banana cake, almond flour, paleo banana cake, gluten free banana cake, almond flour banana cake, almond flour cake, chocolate ganache
I have a TON of ripe bananas! This is the perfect recipe to help use up some of them😀 Thanks for sharing!
Yay! I hope you LOVE it!
Emily, this is the fourth recipe of yours that I’ve made and it’s as wonderful as the others: chocolate pudding, chocolate chip cookies and brownies. This cake is perfectly moist, has great banana flavor and easy to make! For my personal preference, the next time I make the cake, which will be often, I will add one Tbs. of maple sugar to add a touch more sweetness.
Thanks again for another winner! You’re site is my go to resource for recipes.
★★★★★
Joanne – That’s SO KIND OF YOU! You just made my whole day! Thank you so much for sharing this with me.
What nut free flour could I look into substituting?
Sara – This recipe only really works with nut flour. If you need a GF version or nut free version, you may like something like these muffins or this chocolate swirl banana bread.
Thanks for the delicious recipe! My extended family really enjoyed this cake today – only crumbs left! Gluten-free and non gluten-free eaters alike devoured it! The only issue I had was my ganache seizing up / being difficult to spread, but I used chocolate chunks and cheated by melting in the microwave. Maybe that’s my fault. Will definitely bookmark to make again!
★★★★★
Oh, I’m so glad everyone enjoyed it! And sometimes that happens to me, too when I microwave it. Sometimes adding a little extra milk or coconut oil will help loosen it back up. I also recommend the “defrost” setting if you use the microwave, since it’s lower power. 🙂
One quick question before I make it. You said to oil the pan and put parchment paper on the bottom. At no point do you say to remove the cake from the pan and remove the parchment. What is the reason for the parchment paper?
Joyce – Sorry for the confusion! Parchment paper helps the cake not to stick to the pan. It makes for the easiest removal from the pan and can protect your pan if you choose to slice it while it’s still in the pan. It’s your choice if you remove the cake (using the parchment) before slicing, or keep it in the pan to slice (which some prefer). Hope that helps!
Hi! I’ve got this cake in the oven and wondering if i should make the ganache and pour over it tonight or wait till
Tmr until before i serve it at work ? Thanks in advance!!
Jamie – I’d go for it now! It’ll keep beautifully. Hope you love it!
What can I substitute for the coconut oil or coconut milk for the ganache.
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Michelle – That depends on your dietary needs. If you’re following paleo, I’d go with ghee or grass-fed butter (depending on what you include) for the coconut oil and another non-dairy milk that you like (the ganache will be a bit more thin).
If dairy isn’t an issue, you could totally sub butter and cream/milk/half-and-half. 🙂
I absolutely love my grandmother’s recipe for banana bread, though have been hesitant to make gluten and dairy substitutions in the fear that the taste would change 😔 Thus, I look forward to trying your paleo recipe! Thank you for sharing 💕
On a side note: May I bake this in 2 loaf pans so that I get banana bread? I have no intention of frosting the tops …
Cassandra – I haven’t cooked it in loaf pans, so I can’t guarantee it’d rise the way you want it to, etc. But I think it’s worth a try! Otherwise, this gluten & dairy free banana bread is super delicious and definitely works in a loaf pan (you can skip the swirl if you want!). I hope that helps! 🙂