Sunday, July 7, 2013

Chocolate Banana Cake

So do you have any over-ripe bananas sitting around?  I did.  
The best thing about over-ripe bananas, is that they make baked good very moist!  I'm not a ripe banana fan for that fact, which forces me to cook, freeze or smoothie them.  But that's o.k. because I love any form of baked banana cake, bread, muffin, cupcake, donut, etc....and so does my family.  
This cake has a fairly light chocolate flavor, as to not overpower the banana taste and is super moist and delicious.  The cake reminds me more of a "snack" type cake.  A cake that would be great at a picnic or in the middle of the day. 
But then honestly, I don't ever see a problem with eating any type of cake in the middle of the day.......but that's just me!  


Chocolate Banana Cake:
Oven: 350
Parchment lined brownie pan 12x8

1 Cup  Brown Rice Flour (Millet would work great also)
1/2 Cup  White Rice Flour
(mine is a mixture of 1/2 Sweet White Rice Flour and 1/2 regular White Rice Flour)
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp  Xantham Gum
1 tsp  Baking Powder
1/2 tsp  Baking Soda
1/4 tsp  Sea Salt
1/2 Cup  Cocoa Powder
2 Large Ripe Bananas
1/4 Cup  Oil (of choice)
1 tsp  Pure Vanilla Extract
1 1/2 Cup  Organic Brown Sugar (not packed)
1 1/2 Cup  Water (hot)
1/4 Cup  Enjoy Life Chocolate Chips

Preheat oven to 350 degrees.  Line a 9x9 brownie pan with parchment paper, set aside.
In large mixing bowl with paddle attachment, add bananas and mix until mashed well.  Add oil, vanilla and brown sugar.  Mix until incorporated on medium low speed.  Next add in all dry ingredients, brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda, sea salt and cocoa powder.  Before starting the mixer back on, pour the hot water(not boiling) on top and mix on medium speed until well blended, scraping down sides as needed.  Once mixed well, add the chocolate chips and just mix another few seconds to blend those in.  Pour batter into prepared pan and place in oven to cook for 24-27 minutes or until a toothpick comes out dry.  Let cool completely.  Add frosting of choice.  Enjoy!

Now, this is the icing I added to the cooled cake.  But really the cake is great on it's own and it doesn't have a strong flavor, so any of your favorite icing recipes would work great too or even a light glaze!  If I was making it for adults, I would have added a coffee flavor to the icing.....just saying!

Coconut Oil Chocolate Icing:

1/2 Cup  Coconut Oil (melted)
1/4 Cup  Enjoy Life Chocolate Chips
2 Cups  Organic Powdered Sugar
pinch of salt

In medium bowl, add melted coconut oil and chocolate chips.  Whisk until chocolate chips are melted.  Then Add in powdered sugar and pinch of salt.  Whisk together until blended well.  Pour (or spread, this will depend how warm your coconut oil was!) onto cooled cake.  Place in refrigerator for about 20 minutes and the frosting will set up.

*note-  Once the frosting is set up, the icing will be more fudge like if kept at room temperature.  The refrigeration just helps "set it" quicker.  Keeping in mind coconut oil goes to liquid if temperatures are above normal being summer and all!

Also Shared at: Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Well Fed Wednesday,Gluten Free Fridays


  1. This looks great! I love the look of the coconut oil icing, too. Thanks so much for sharing it on Waste Not Want Not Wednesday. I’ve pinned it :)

  2. Yummy! This looks super tasty! Thank you for sharing at Well Fed Wednesday!

  3. swoon, this sounds great!!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from