So who out there loves banana bread? ME, ME! And if you add in a scoop of chocolate chips? Yup, that banana bread goes from yum to deee-lish! Now if you make that banana bread more cake-like? Whoa! Outstanding! My husband loves banana bread and so of course I went on a mission to create a just-as-delcious gluten-free, dairy-free version for him (and us too of course!) This Chocolate Chip Banana Cake is reeea-lly good…moist and cake-like and if you undercook it just a week bit it is oh so gooey!
It usually only last a few hours at our house, my kids devour it! They make their momma so proud! Although the last time I made it, it lasted 2 days…since I made it after dinner one night it was able to survive only until breakfast the next morning, lol! That’s 2 days, right?! 😉 I hope you enjoy this recipe as much as we do…and of course you can make it non-gluten and non-dairy free by substituting good ‘ol all-purpose flour, regular chocolate chips, and dairy butter too…it’s an easy recipe to play with, you know I’m cool like that!
Chocolate Chip Banana Cake {Gluten & Diary Free Versions too!}
Recipe Type: Gluten Free
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
- 1 1/4 cup Pamela’s Gluten Free Bread Mix (or all-purpose flour)
- 3/4 cup sugar
- 1/3 cup nondairy butter substitute, melted
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 1/2 cup mini chocolate chips (we love Enjoy Life brand!)
Instructions
- Mix the GF bread mix, sugar, melted butter, baking powder, eggs, salt, and vanilla together in a medium bowl.
- Add in the mashed bananas and then the chocolate chips, mix well.
- Pour batter into a greased 8×8 inch baking dish and bake at 350 degrees for about 20 minutes or until golden brown.
Part of the ingredients for making one rockin’ Chocolate Chip Banana Cake…woot!
This particular Pamela’s mix is gluten AND dairy-free. The pancake mix from this company is ONLY gluten-free and works just as well in this recipe…both contain xanthum gum so you do not need to add that with either of these mixes. Or if you want to make this recipe ‘normal’ just use all-purpose flour. Same amount applies with all 3 substitutions!
You will also need two ripe bananas…these ones were definitely on their way out! The grosser and mushier your bananas look the sweeter and easier they are to use in bread and cake recipes! Always keep these ugly bananas around if you like banana breads and cakes…cupcakes anyone? You can always peel them and freeze them in a ziploc bag if you want to save them for later too!
Mmm…mini chocolate chips! Of course you may use regular size and regular ‘dairy’ chips if you want too…we love these, the brand and the size!!
Mix the flour, sugar, eggs, melted butter, vanilla, salt, and baking powder together….
Mush up your bananas well with a fork and add them to the mix. Then add in your chocolate chips and mix until they are incorporated nicely!
Pour your batter into an 8×8 inch baking dish and bake at 350 degrees for about 20 minutes.
When the cake pulls away from the pan at the edges and it’s slightly golden brown it is ready to eat!
Cut yourself a slice…
Or three! You deserve it, heck you made the cake didn’t you? All in a day’s hard work 🙂
Oh, look at that golden brown, banana chocolate chip cake deliciousness!
Holla! Yup, it’s that good!
Enjoy my friends!
Thanks for stopping by and have yourself a happy weekend!
XOXO,
If I had magical powers I would take that banana chocolate chip cake right off my screen and eat it! Looks awesome…will be making it soon!
Just decided to go gluten/casein free again last night. Perfect timing! Thanks SO much for sharing! Lori
Ooohhh… YUM!! I want to make this… TODAY!!
I have enjoyed your GF recipes so much. The Monster Cookies were a big hit. My 12 yr old has celiac so gluten-free isn’t a choice.
Thanks for sharing this recipe. My 23 month old son was recently diagnosed with many food allergies…..all the top 8 and then some actually! Due to me still nursing him I have to take these foods out of my diet also.
He LOVES bananas, i have already made 2 “different” banana recipes for him and they have been great. I will try this one out this weekend. I have to use an egg replacer, usually ener-g or chia seeds. Do you think it would change the recipe at all?
I use Pamela’s pancake mix and the banana loaf recipe to make a bunch of different muffin varieties. We’ve had a lot of birthday parties recently and my toddler hasn’t noticed that she’s not getting cake because she’s so involved with her own chocolate chip banana muffins. In fact, thanks for the reminder… we have another birthday party this afternoon so it’s time to make the muffins!
Thank you so much for this post. I want to let you know that I posted a link to your blog in CBH Digital Scrapbooking Freebies, under the Page 2 post on Apr. 21, 2012. Thanks again.
I have this on the oven right now and while it smells divine, I have already been baking it for 20 minutes and the middle is not even close to being set. I really hope it works. I am dairy free due to nursing my 4 month old son and miss eating sweets!
I love banana bread! I love chocolate! What a marriage! Can’t wait to try this one out! Now I finally have a use for those brown bananas no one wants to eat also! Thanks for the post!
Hi,
My Boyfriend is celiac AND lactose intolerant, so I’m trying to make the perfect cake for him for his Birthday this weekend. He loves banana bread, and the chocolate chips would be perfect, but I’m also wanting to decorate the cake and cover it with Marshmellow fondant. Would baking this recipe in round pans and stacking them work? or will it fall apart?
I forgot to give you my e-mail. I asked about stacking the cakes and decorating them about an hour ago. Please don’t publish this: julielindberg08@gmail.com. Thank you!!