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Almond Flour Banana Cake (Gluten Free, Paleo Friendly)

Almond Flour Banana Cake – This easy gluten-free banana cake with chocolate ganache is the perfect way to use up overripe bananas! (Healthy, paleo friendly, and absolutely amazing!)

Front view of a fork taking a bite out of a slice of almond flour banana cake on a white plate

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.

I have no idea why it works this way, but I *do* know that I never seem to guess which phase they’re in correctly (ha!)

Thankfully, when I get it wrong and we end up with too many ripe bananas on hand, I’m ready for them! I have lots of ways to use spotty bananas, from banana muffins to blender pancakes, banana ice cream to chai banana smoothies and more.

And for the last few years, I’ve had this gorgeous almond flour banana cake in my ripe banana recipe arsenal. You’ll probably want to add it to yours, too.

With a light fluffy texture, no added oil, and a delicious chocolate ganache on top, this gluten-free banana cake has been a BIG time favorite at our house and many of yours, too. It’s been a favorite for smash cakes, afternoon teas, rainy days, and all kinds of celebrations big and small.

I love that it can be mixed up in a food processor or blender, requires minimal dishes, and comes together in a flash. (Plus, did I mention the chocolate ganache? Because THE CHOCOLATE GANACHE.)

Here’s all you need to make our almond flour banana cake…

Overhead view of a bowl of chocolate ganache
overhead view of an offset spatula spreading chocolate ganache on an almond flour banana cake

Here’s What You Need For Our Gluten-Free Banana Cake:

Ripe Bananas. Spotty, ripe bananas are the base of this gluten-free banana cake. Not only do they help create our moist, tender texture, they add natural sweetness to the recipe, which means we can add less sweetener to the cake later. Woot!

Eggs. Eggs help bind this mixture together and give a little puff to the cake.

Pure Maple Syrup. Our almond flour banana cake doesn’t need a lot of extra sweetening, so you’ll just need 3 tablespoons(!!!) of pure maple syrup. Easy-peasy.

Vanilla (+Almond Extract, If You Want). To round out the sweet flavors, I like to add a splash of vanilla and a little tiny bit of almond extract. If you’re not an almond extract fan, feel free to skip it. (I know it’s not everyone’s cup of tea!)

Almond Flour + Arrowroot. For the dry ingredients, I use a combination of almond flour and arrowroot. The almond flour keeps this moist and delicious, while the arrowroot adds just enough starch to keep it from being too heavy and dense. Such a great combination!

Baking Powder + Baking Soda + Salt. Then, you’ll round out the dry ingredients with some baking powder, baking soda, and salt to help the cake rise and balance the flavors.

Chocolate Chips + Your Favorite Milk. Lastly, for our ganache, you’ll melt together some chocolate chips and whatever milk your family drinks and enjoys. We’re dairy-free, so we usually use almond milk. Use what you like!

Front view of a slice of almond flour banana cake with chocolate ganache on a white plate

What Makes This Gluten-Free Banana Cake Recipe So Amazing:

First, it’s secretly pretty healthy! I didn’t set out to make a “healthy” banana 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 or microwave safe bowl. 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, and since chocolate and bananas are already best friends, it’s one of my favorite ways to finish my gluten-free banana cake! 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 little milk to loosen it up, pour it all over the cake, let it set, and you’re done!

Close up Front view of a slice of almond flour banana cake on a white plate with a bite taken out of it

MIX IT UP! Try One Of These Tasty Variations On Our Almond Flour Banana Cake:

Add Chocolate Chips. Skip the ganache on top and add 3/4-1 cup chocolate chips to the batter, reserving about 1/4 cup of the chocolate chips for sprinkling on top right before baking.

Add Nuts. If you love nuts with bananas, try mixing in chopped walnuts or pecans into your gluten-free banana cake. It can be delicious!

Swap The Ganache For Frosting. If you’re in the mood for frosting or are making this as cupcakes, you can certainly skip our ganache and add frosting to your banana cake. Try one of these:

Front view of a slice of almond flour banana cake on a white plate with a bite taken out of it


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 banana cake 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.

CAN I USE SOMETHING BESIDES ALMOND FLOUR? Not for this cake recipe, I’m sorry! All the ingredients in our gluten-free banana cake were calculated and measured to accommodate almond flour. I’ve found that trying to sub in gluten-free all-purpose flour doesn’t give the same results here.

CAN I TURN THEM INTO CUPCAKES? This paleo banana cake recipe can also be made into gluten-free banana cupcakes. Just divide the batter into 12 muffin cups (I love this nonstick muffin pan that doesn’t even need liners), and bake for 17-20 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. You may also appreciate using a more paleo-friendly chocolate option in your ganache like these which are naturally-sweetened, vegan, and gluten-free.

Front view of a fork taking a bite out of a slice of almond flour banana cake on a white plate


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Front view of a fork taking a bite out of a slice of almond flour banana cake on a white plate

Almond Flour Banana Cake

  • Author: One Lovely Life
  • Total Time: About 50 minutes
  • Yield: 1 (8×8″) cake – (1216 pieces) 1x
  • Diet: Gluten Free


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. 




  • 3 medium ripe bananas (or 2 large)
  • 3 eggs
  • 3 Tbsp. pure maple syrup
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract (optional)
  • 2 1/2 cups blanched almond flour
  • 1/2 cup arrowroot (can sub cornstarch)
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt


  • 1 1/2 cups chocolate chips
  • 1/2 cup milk (I use unsweetened almond milk)



  1. Preheat the oven to 350 degrees F. Line an 8×8″ or 9×9″ baking dish with parchment paper.
  2. In a food processor or blender combine bananas, eggs, syrup, vanilla, and almond extract. Blend until smooth (you want the bananas very smooth for this cake).
  3. Scrape down the sides of the food processor and add the dry ingredients–almond flour, tapioca starch, baking soda, baking powder, and salt. Pulse until just combined.
  4. Scrape down the sides of the food processor again, then pour the batter into your prepared baking dish.
  5. Bake at 350 degrees F. for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
  6. Let the cake cool completely before adding the chocolate ganache. (You can put it in the refrigerator to speed up this process, if desired.)


  1. In a microwave safe bowl, combine chocolate chips and milk. Microwave the chocolate in 20-30 second increments, stopping to stir the chocolate thoroughly between increments, until the ganache is completely smooth. (This will likely only take you 2-3 increments. Don’t let it burn!)
  2. Alternatively, you can melt the chocolate and milk together over low heat in a saucepan on the stove.
  3. Pour the ganache over your cooled banana cake and use a spatula (an offset icing spatula works best) to spread the chocolate ganache evenly over the cake.
  4. Place the cake in the refrigerator to allow the ganache to set.
  5. Slice the cake into 12-16 slices and enjoy!


Turn them into cupcakes! This recipe can also be made into cupcakes. Just divide the batter into 12 muffin cups (I love this nonstick muffin pan that doesn’t even need liners), and bake for 17-20 minutes or so instead of the 30-35 minutes an 8×8 cake requires.

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.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Keywords: banana cake, almond flour, paleo banana cake, gluten free banana cake, almond flour banana cake, almond flour cake, chocolate ganache


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  1. I have a TON of ripe bananas! This is the perfect recipe to help use up some of them😀 Thanks for sharing!

  2. 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.

      1. Marsha – Sorry for the belated reply! I store most leftover gluten-free baked goods in the refrigerator for best results 🙂

  3. 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!

    1. 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. 🙂

      1. What’s a substitute for eggs for gluten free banana bread and a also if you don’t have baking soda or powder

        1. 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!

  4. 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?

    1. 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!

  5. 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!!

    1. 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. 🙂

  6. 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 …

  7. Thanks for this recipe, Emily! It was a huge hit with my friend’s daughters 🙂

    1. 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!

  8. 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?

    1. 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!

      1. 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.

  9. 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!

    1. 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!

  10. 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.

    1. 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!

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