Gluten-Free Chocolate Banana Recipe – Almond Flour & Ghee

Last Updated on 4 months by Neha Deshmukh

Gluten-Free Chocolate Banana Recipe – Almond Flour & Ghee

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of heaven – a wonderfully moist, chocolatey banana cake that happens to be gluten-free. I first made this when I was trying to find a treat that my friend, who’s gluten-intolerant, could enjoy at our get-togethers. It’s been a hit ever since! It’s perfect for a cozy afternoon tea, a simple dessert, or even a little something special for a festive occasion.

Why You’ll Love This Recipe

This isn’t just another gluten-free cake. It’s incredibly easy to make, uses simple ingredients you might already have in your pantry, and tastes absolutely divine. The combination of banana, chocolate, and the subtle richness of ghee is just… chef’s kiss. Plus, it’s naturally sweetened with maple syrup, making it a slightly healthier indulgence. Honestly, you won’t even miss the gluten!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups almond flour (approx. 170g)
• ½ cup coconut flour (approx. 60g)
• 1 tsp baking soda
• ½ cup cacao powder (approx. 45g)
• ½ tsp salt
• 1 cup coconut milk (240ml)
• ⅔ cup maple syrup (approx. 160ml)
• 1 ripe banana
• 2 eggs
• 4 tbsp ghee (approx. 56g)
• ½ cup chocolate chips (approx. 85g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Almond Flour: Benefits and Uses

Almond flour is the star here, giving the cake a lovely texture and a subtle nutty flavor. It’s packed with Vitamin E and healthy fats. Make sure you use blanched almond flour for the best results – it’s finer and will give you a lighter cake.

Coconut Flour: A Gluten-Free Alternative

Coconut flour is super absorbent, so a little goes a long way! It adds a delicate sweetness and helps bind everything together. Don’t try substituting it 1:1 with almond flour, though – it won’t work the same way.

Cacao Powder: Understanding the Difference Between Cacao & Cocoa

I prefer cacao powder for this recipe because it’s less processed and retains more of its nutrients. It has a slightly more intense, less sweet chocolate flavor. But if you only have cocoa powder, that’s perfectly fine too! Just know it will be a little sweeter.

Ghee: The Golden Fat of Ayurveda

Ghee is clarified butter, and it’s a staple in Indian cooking for a reason. It adds a beautiful richness and a subtle nutty flavor that complements the chocolate and banana perfectly. Plus, it’s lactose-free! You can substitute with melted coconut oil if you prefer, but ghee really elevates the flavor.

Maple Syrup: Natural Sweetener Options

Maple syrup adds a lovely warmth and depth of flavor. You can also use honey or agave nectar, but the flavor will be slightly different. Adjust the amount to your liking – everyone has a different sweet tooth!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C) and grease a glass baking dish with a little ghee. This prevents sticking and ensures a clean release.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cacao powder, and salt. This ensures everything is evenly distributed.
3. In a separate bowl, blend the coconut milk, maple syrup, banana, eggs, and ghee until smooth and creamy. A good blender is your friend here!
4. Now, pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix – that can make the cake tough.
5. Gently fold in the chocolate chips. I like to use dark chocolate chips for a richer flavor, but milk chocolate works too!
6. Pour the batter into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before slicing and serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overbake! Gluten-free cakes can dry out easily.
• Use a ripe banana. The riper, the sweeter and more flavorful the cake will be.
• Room temperature ingredients blend together more easily.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Adaptation

To make this vegan, simply replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Gluten-Free Confirmation & Flour Substitutions

While this recipe is designed to be gluten-free, always double-check the labels of your ingredients to ensure they are certified gluten-free, especially the baking powder and chocolate chips. Substituting almond flour can be tricky, but a blend of oat flour and tapioca starch can work in a pinch.

Spice Level Adjustment (Adding Cinnamon or Cardamom)

My grandmother always added a pinch of cardamom to her banana cakes. Feel free to add ½ tsp of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist.

Festival Adaptations (Holi or Diwali Treat)

During Diwali, I sometimes add a sprinkle of chopped nuts like pistachios and almonds on top before baking. For Holi, a swirl of pink food coloring in the batter makes it extra festive!

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of coconut yogurt or a scoop of vanilla ice cream. A sprinkle of cocoa powder or a few fresh berries adds a beautiful finishing touch.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

Is this recipe suitable for those with nut allergies?

Unfortunately, no. This recipe contains almond flour, so it’s not suitable for people with nut allergies.

Can I use a different type of flour instead of almond flour?

You can try, but the texture will be different. A blend of oat flour and tapioca starch might work, but it won’t be quite the same.

What is the best way to ensure the cake is moist?

Don’t overbake it! And using a ripe banana is key.

Can I make this recipe ahead of time?

Yes! You can bake the cake a day or two in advance and store it in an airtight container.

How can I adjust the sweetness level of this cake?

Reduce the amount of maple syrup, or use a less sweet alternative like agave nectar.