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!
TIPS & TRICKS FOR 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 paleo banana cake 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.
BE SURE TO 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 NOTES: 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 BANANA CAKE? YOU MIGHT ALSO LIKE…
- Almond Flour Lemon Cake (Gluten Free, Paleo)
- Almond Flour Pumpkin Cake with Cinnamon Frosting (Gluten Free, Dairy-Free)
- Gluten Free Chocolate Zucchini Cake (Gluten Free, Paleo)
- Flourless Chocolate Cake (Gluten Free, Paleo)
- 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 - (12-16 pieces) 1x
Description
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.
So good!!! What about storing it?!
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Marsha – Sorry for the belated reply! I store most leftover gluten-free baked goods in the refrigerator for best results 🙂
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!
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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. 🙂
What’s a substitute for eggs for gluten free banana bread and a also if you don’t have baking soda or powder
You can use a flax or chia egg instead of chicken eggs, or use more mashed banana instead of eggs (about 1/4 cup per egg), though it’ll be a bit more dense.
Sadly though, without baking soda or powder, your bread will not rise or puff. Without it, the bread will be very dense, tough, overly wet and close-textured. I don’t think you can get away without it. I’m sorry!
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! 🙂
Thanks for this recipe, Emily! It was a huge hit with my friend’s daughters 🙂
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YAY! I’m so glad to hear that!
Can I use the same recipe and substitute the banana with mango pulp? Worth a shot?
Thanks!
Deepa – Mango tends to be more wet than banana. I’m not sure it would work… I’m sorry!
I forgot too put in cornstarch! It’s in oven now. What will happen to it?!??
Belinda – Oh dear! It probably won’t be as soft and won’t hold together as well. I’m so sorry!
I don’t have enough corn starch. Can I replace it with tapioca starch? Thanks in advance.
I think that sounds like a great substitute for this situation!
Can I use 8inch round cake pan ?
Song – I haven’t tried this in an 8″ round pan. It makes a pretty thick 8×8 cake, so I’m not totally sure it would fit. If you do give it a go, I’d love to know how it turns out for you!
We’ve been making this constantly for a couple months now, obsessed. The cakiness of it really emulates a non GF cake!!? So delicious!
Ours don’t come out as banana’y as other paleo banana cakes we’ve tried, I’m guessing because it’s blended as opposed to smooshed in. What would actually happen to the texture if we didn’t blend the banana? Would it be too dense and not rise as much?
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Damian – I haven’t tried it with just smooshing the banana since my kids HATE having the banana texture in the cake, but my guess is that it’d probably fine. My best guess is that, if anything, it might be *slightly* more compact, but it probably wouldn’t be hugely noticeable. I’d love to know how it turns out if you give it a try!
I’ve made it twice using smooshed bananas and it came out fantastic. And just mixing with a wire whisk followed by wooden spoon when it got too thick for whisking. I used my potato masher for smooshing, so it was like slightly chunky mashed potatoes. I just took a new version out of the oven- apple cake! Can’t wait to try it with whipped cream.
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Jen – YUM! I’ve been working on an apple version myself!
Scan i sub monkfruit sweetner for the maple syrup and how much? Tried it already with maple syrup but trying to cut back a little more on the sugar. It was absolutely delicious!
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Rita – I’ve never baked or cooked with monkfruit sweetener so I’m not totally sure, especially since you’d be substituting a powdered sweetener for a liquid sweetener. The ratios *might* be the same, but I’m not 100% sure since I’ve never baked with it. If you give it a try, I’d LOVE to know how it turns out for you!
I made a couple tweaks to the cake and turned it into a banana split inspired cake and I loooooovvvvvveeee it! Thanks for the recipe inspiration!
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Hi Emily,
What is the purpose of the chocolate frosting? Does it help to make the cake more moist? Can I not put on the frosting. I am ready to make it today as I already have all ingredients. Thanks.
Bao – The purpose is that it tastes delicious! It does help to keep the cake moist and adds a nice flavor. Without it, the cake will be more subtly sweet, but still delicious (more like banana bread than cake). Hope that helps!
This recipe turned out so well! The cake was moist and had good banana flavor. Will definitely make again!
★★★★★
Oh WONDERFUL! I’m so glad you liked it! I have a pumpkin version coming soon! 🙂
This was so good! I took some liberties- made it into a layer cake with a pineapple filling and a mango banana buttercream. Tropical paradise! The perfect amount of density and not too sweet to balance out the sweetness of the icing.
WOW WOW WOW!!! That sounds incredible. I can’t get over the idea of MANGO BANANA BUTTERCREAM!!! YUM!
OMG!!!I absolutely LOVED this cake!!It was so quick and easy to make and it came out all airy and fluffy, delicious!!I couldn’t make the ganache because I didn’t have any chocolate and I had to give 4 very ripe bananas a purpose😀. It was gorgeous all the same!I can’t wait to make it with the ganache next time!Thank you so much for sharing!!
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Luisa – I’m so happy to hear that! How wonderful! (And I hope you do get to try it with the ganache sometime–I love it that way!)
My 14 y.o. daughter made this cake and it was absolutely delicious. Thank you so much for the recipe we’ll be definitely be trying your other recipes.
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I’m so glad you enjoyed it! It’s always a hit at our house. I’m so glad it was at your house, too!
Just tried making this and it didn’t turn out as in the video. Mine was very dry it didn’t pour out I had to scrape it into the tin. 2 1/2 cups of flour and 1/2 cup of arrowroot to 3 eggs doesn’t seem right. Just hope it cooks OK.
Meric – I hope it turned out for you! (Sometimes, if it takes a minute before I transfer the batter to the pan, the baking soda & baking powder start working and the batter seems thicker and puffier.)
Delicious easy recipe! Thankyou! Just to let you know I did this in an 8 inch round tin and it worked perfectly.
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Oh, I’m so glad! So glad you enjoyed it!
This recipe was AMAZING! I did not expect to enjoy this cake but I did! I am definitely make it again…and again…and again.
★★★★★
Aloma – It’s deceptively delicious! I LOVE it!
EVERYONE in our home LOVES, LOVES LOVES. I do them in muffin tins so no one takes extra and end up arguing over them. Also I don’t add the topping making them that little bit healthier and nobody missed the chocolate. Everyone who I’ve made or has tried this recipe for themselves have said how YUMMY it is.
★★★★★
YESSSS! It’s always such a hit when EVERYONE at home loves them! Thank you so much for leaving a review. I appreciate you so much!
Hello
This looks delicious and I’m so intrigued as there’s not butter/oil! I’m planning to make it tomorrow. Can you tell me if you’re using normal oven or fan-forced oven in the recipe? Thank you!
JJ – We LOVE this yummy cake! I have a regular oven. If you’re cooking it in a convection/fan-forced oven, you’d probably need to adjust the baking time. Hope you love it!
This cake turned out dry and undesirable. It definitely needs some kind of fat added to the mix – butter, coconut/other oil. I appreciate the general idea a lot, though.
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Leila – I’m sorry it wasn’t what you were looking for. You may prefer my Almond Flour Pumpkin Cake (which was based on this recipe but has added fat and is more moist.)
I’m not sure what has happened!!! It’s in the oven but has spilled all over the oven. Followed the recipe to a “t” and have used an 8″X8″ pan. The pan was full so wondered what was going to happen. I was really excited about seeing what this cake was going to turn out like…I will be scared to try it again.
Oh, that’s awful! I’m sorry. I’ve never had that problem before. This cake doesn’t even rise all the way up the sides of my pan when I make it. I wonder if your bananas were extra big or if perhaps a measurement was accidentally mixed up? (I know you said you followed the recipe to a “t”) I’m sorry this happened to you.
Hi! Thank you for this recipe! Can it be made in a 6″ spring form pan?
Thanks!
Amy – I’ve never baked it in a 6″ pan, but you might find this post helpful about how to adapt recipes for different pan sizes.