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Gluten-Free Banana Snack Cake with Chocolate Ganache Recipe

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4.2 from 15 reviews

This Gluten-Free Banana Snack Cake with Chocolate Ganache is a moist, flavorful treat perfect for a healthy snack or dessert. Made with overripe bananas, gluten-free oat and almond flour, and sweetened with coconut sugar, this cake combines wholesome ingredients with the rich addition of dairy-free chocolate ganache for a delicious vegan-friendly option.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: Snack Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Cake Ingredients

  • 1⅓ cups overripe bananas, mashed (about 3 medium bananas, ~375g)
  • ¼ cup dairy-free milk (e.g., almond or oat milk)
  • ⅓ cup coconut sugar
  • ¼ cup (64g) nut or seed butter of choice (peanut butter recommended)
  • ¼ cup (50g) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons flax meal
  • 1 cup (120g) gluten-free oat flour
  • 1 cup (96g) blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ⅔ cup (4 oz) chocolate chunks or chips

Ganache Ingredients

  • 4 oz dark chocolate chips or chunks (dairy-free to keep recipe vegan)
  • ⅓ cup dairy-free milk (e.g., oat milk)
  • 2 tablespoons nut butter of choice (optional, peanut butter recommended)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan with coconut oil and/or line it with parchment paper to prevent sticking.
  2. Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the overripe bananas thoroughly using a potato masher or fork. Add the dairy-free milk, coconut sugar, nut butter, melted coconut oil, vanilla extract, and flax meal. Stir well until all ingredients are combined evenly.
  3. Add Dry Ingredients: To the wet mixture, add the gluten-free oat flour, blanched almond flour, baking soda, baking powder, sea salt, and cinnamon. Stir until the batter is combined, then gently fold in the chocolate chunks.
  4. Pour Batter and Add Toppings: Pour the batter into the prepared pan. Optionally, top the batter with thinly sliced banana and additional chocolate chips for extra flavor and texture.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until a knife inserted into the center comes out clean and the top springs back when gently pressed.
  6. Cool the Cake: Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. This helps the cake set properly and makes it easier to slice.
  7. Prepare the Ganache: In a bowl, combine the dairy-free dark chocolate chips and nut butter if using. Heat the dairy-free milk until it just begins to simmer, then pour it over the chocolate, ensuring all pieces are submerged. Let it sit for 3 to 5 minutes until the chocolate melts, then whisk until smooth and glossy.
  8. Apply Ganache: Once the cake is completely cooled, spread the chocolate ganache evenly over the top.
  9. Storage: Store leftover cake wrapped tightly in plastic wrap, foil, or in a sealed container at room temperature for up to three days. Alternatively, refrigerate for up to one week or freeze for up to six months. For freezer storage, slice the cake beforehand for easy reheating in the microwave.

Notes

  • This cake is naturally gluten-free and vegan-friendly, using dairy-free milk and oils.
  • Use overripe bananas for enhanced sweetness and moisture.
  • Substitute nut butters as preferred, such as almond or sunflower seed butter for nut-free option.
  • Make sure to use dairy-free chocolate chips to keep the recipe vegan.
  • The cake can be served as a breakfast treat, snack, or dessert.
  • Flax meal acts as an egg substitute providing structure and moisture.

Find it online: https://cheftinaskitchen.com/gluten-free-banana-snack-cake-with-chocolate-ganache-recipe/