If you’re looking for a delightful dessert that captures the essence of banana goodness without the need for flour, you’ve arrived at the perfect recipe! This Flourless Banana Cake is moist, delectable, and oh-so-easy to whip up. Using simple ingredients, this cake is not only gluten-free but also packs a punch of flavor thanks to the ripe bananas and warm spices. Whether you’re baking for a special occasion or just want a sweet treat after dinner, this cake is sure to impress!
Why I Love This Recipe
One of the things I adore about this Flourless Banana Cake is its versatility. It’s a fantastic way to use up ripe bananas that might otherwise go to waste. Plus, it’s incredibly simple to make and doesn’t require any fancy equipment. The cake is naturally sweetened with brown sugar and mashed bananas, making it a wholesome choice for dessert. The addition of spices like cinnamon and allspice elevates the flavor, creating a comforting aroma that fills your kitchen as it bakes. And, let’s not forget about the chocolate chips that add just the right touch of indulgence!
What Goes In
To create this scrumptious Flourless Banana Cake, you’ll need the following ingredients:
- 1 cup mashed bananas (about 2 large bananas)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup coconut oil, melted
- 1 tablespoon corn starch
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 cup lightly packed brown sugar
- 1 ½ cups old-fashioned oatmeal
- ½ cup semi-sweet chocolate chips or nuts
- 3 tablespoons almond milk
- 1 cup powdered sugar
Tools & Equipment Needed
Before you start baking, gather these essential tools:
- Mixing bowl: For combining all your wet and dry ingredients.
- Whisk: To mix the batter smoothly.
- Baking pan: A 9-inch round or square pan works perfectly.
- Spatula: For scraping down the sides of your bowl and smoothing the batter.
- Oven: Preheated to ensure your cake rises well.
Directions: Flourless Banana Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your baking pan with a little coconut oil or line it with parchment paper for easy removal.
Step 2: Prepare the Batter
In a mixing bowl, combine the mashed bananas, egg, vanilla extract, and melted coconut oil. Whisk these ingredients together until smooth.
Step 3: Mix Dry Ingredients
In another bowl, mix together the corn starch, baking powder, baking soda, ground cinnamon, ground allspice, and brown sugar. Stir well to combine.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Add Oats and Chocolate Chips
Fold in the old-fashioned oatmeal and chocolate chips (or nuts if you prefer). If the mixture seems too thick, add the almond milk to achieve your desired consistency.
Step 6: Bake
Pour the batter into your prepared baking pan, spreading it out evenly. Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Frost
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cool, you can dust it with powdered sugar or serve as is for a less sweet treat.
Smart Substitutions
If you find yourself missing an ingredient or two, here are some substitutions you can make:
- Coconut oil: Can be replaced with melted butter or a neutral vegetable oil.
- Almond milk: Use any plant-based milk or regular milk.
- Corn starch: You can substitute with arrowroot powder or tapioca flour.
- Brown sugar: Coconut sugar or white sugar can be used as alternatives.
Things That Go Wrong
Sometimes, baking doesn’t go as planned. Here are a few common issues and how to fix them:
- Dense texture: This can happen if the batter is overmixed. Be gentle when combining wet and dry ingredients.
- Burnt edges: If your cake is browning too quickly, check it halfway through baking and cover the edges with foil.
- Not rising: Ensure your baking powder and baking soda are fresh, as expired leavening agents can lead to flat cakes.
Make-Ahead & Storage
This Flourless Banana Cake is perfect for make-ahead preparations. Here’s how to store it:
- Room Temperature: Keep the cake in an airtight container for up to 3 days.
- Refrigerator: For longer freshness, store it in the fridge for up to a week.
- Freezing: You can freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature before serving.
Popular Questions
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, the texture of the cake might be slightly different. Old-fashioned oats give a heartier texture.
Is this cake suitable for breakfast?
Absolutely! This Flourless Banana Cake is nutritious enough to enjoy as a breakfast option, especially when paired with a side of yogurt or fruit.
Can I make this cake without bananas?
If you’re looking to substitute the bananas, consider using unsweetened applesauce for a different flavor profile, although it will alter the taste and texture.
What can I serve with this cake?
This cake pairs beautifully with whipped cream, a scoop of ice cream, or even a drizzle of chocolate sauce for an indulgent treat.
One Pan, More Ideas
If you loved this Flourless Banana Cake, you might also enjoy these other delicious recipes:
- Cream Cheese Banana Muffins – A perfect breakfast or snack option.
- Banana Coconut Cream Pie – A tropical twist on a classic dessert.
- Whole Grain Apple Cake – A moist, fruity cake that’s just as delightful.
Serve & Enjoy
Once your Flourless Banana Cake has cooled, it’s ready to be served. Slice it up and enjoy it with friends or family, or keep it all to yourself—no judgment here! This cake is not just a dessert; it’s a celebration of the simple ingredients that come together to create something truly special. Share the love and watch as everyone goes back for seconds!
The Flourless Banana Cake is a testament to how delicious and fulfilling a dessert can be without traditional flour. It’s perfect for any occasion, and you can feel good about indulging in a slice (or two). Happy baking!
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Flourless Banana Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your baking pan with a little coconut oil or line it with parchment paper for easy removal.
- In a mixing bowl, combine the mashed bananas, egg, vanilla extract, and melted coconut oil. Whisk these ingredients together until smooth.
- In another bowl, mix together the corn starch, baking powder, baking soda, ground cinnamon, ground allspice, and brown sugar. Stir well to combine.
- Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the old-fashioned oatmeal and chocolate chips (or nuts if you prefer). If the mixture seems too thick, add the almond milk to achieve your desired consistency.
- Pour the batter into your prepared baking pan, spreading it out evenly. Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cool, you can dust it with powdered sugar or serve as is for a less sweet treat.
Notes
- Use ripe bananas for the best flavor.
- Store in an airtight container for up to 3 days at room temperature.
- Freeze slices wrapped in plastic for up to 3 months.
