Banana Cake with Chocolate Ganache (GF, Paleo)

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from Bakerita.comWhen I first tried this cake, it was the first solid thing I had eaten in three days. I was juice cleansing to cleanse my body from the eating fest that was my study abroad experience, and on the last night, I snuck a bite of this banana cake just to ensure that it was good before bringing some to my mom. Oh my goodness, guys, I had an emotional experience. I don’t know if I was so in love with this cake because it was really that good or if it was just my mouth’s gratefulness for solid food, but I’m seriously in love with this cake.

It’s clear, looking at my recipe index that I have a major love affair with banana breads and cakes of all sorta and flavors (though usually with chocolate), so this cake definitely falls into my trend. But I got to say – it’s up there with these two banana breads as my personal favorite banana recipes on the site. You know what’s the best about all my favorite recipes as well?! They’re all healthier versions of the typical banana bread!

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from

I’m still having lots of fun playing with these healthier/GF/Paleo recipes, because I’ve realized that eating less sugar and processed foods is helping me to feel a lot better. I have more energy and just feel healthier in general. Because I’m not necessarily eating sugar-laden, buttery desserts, I don’t want to misrepresent myself by sharing those with you guys. I hope you guys don’t mind the change – big buttery cakes and sugar-y cookies will still happen on the site, but they’ll just be a little less frequent! Everything in moderation, right?

I personally didn’t find the texture too “paleo-y” or taste like it wasn’t made from normal flour at all. I was sort of surprised at how well the texture turned out, actually. The coconut flour and tapioca flour help lighten up the almond flour, to make a fluffier cake that ensures this is a banana cake, not a banana bread. If you don’t have coconut or tapioca, you should be able to use all coconut or tapioca without any issues.

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from

I’m a big fan of the single layer cake, and I hope you guys like it too! It’s the perfect size to have a slice as a snack without feeling too guilty, and it’s super easy to just dump a glaze or ganache over the top and have it still look pretty. Gotta love that. This cake also keeps well in the fridge, or can be frozen (without the glaze) for up to 3 months tightly wrapped. I’m thinking I may need to keep one of these frozen so I can have one whenever the craving hits – even though it only takes a few minutes to whip up anyways!

Mmm, writing this post is making me hungry! Definitely wishing I had more of this cake left. Enjoy!


Banana Cake with Chocolate Ganache
For the cake
  • 1 cup (84g) almond flour
  • ¼ cup (28g) coconut flour
  • ¼ cup (25g) tapioca flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons (30g) coconut oil, melted
  • 2 tablespoons (30g) honey
  • 3 eggs, room temperature
  • ½ cup light coconut milk (or unsweetened almond milk)
  • ½ tablespoon pure vanilla extract
  • 2 ripe bananas (~250g), mashed
  • ¼ cup (60g) mini chocolate chips (I used Enjoy Life)
For the ganache
  • 3 oz. semi-sweet or dark chocolate, chopped finely (I used 72%)
  • 3 tablespoons coconut milk
  • Honey, to taste (I used 1 teaspoon)
For the cake
  1. Preheat the oven to 350 degrees F. Grease an 8" round baking dish with coconut oil.
  2. In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
  3. Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda. Fold in the chocolate chips.
  4. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Let the cake cool. Top with ganache.
For the ganache
  1. In a stove or in the microwave, heat the coconut milk until just simmering (it took me about 45 seconds in the microwave).
  2. Remove from heat and add in the chocolate. Let sit for 30 seconds, and then stir until completely smooth. Add honey to taste.
  3. Pour over chocolate cake. Let the ganache set in the refrigerator for at least 30 minutes before serving.
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  1. I love making single layer cakes like this – so much easier! I’ve been buying too many bananas lately so I always seem to have some super ripe ones hanging out. Time to make cake!

  2. It’s so cool to me that you can work with all those different flours and still make something that looks like, well, a normal cake! Also love that you went with a single layer. Definitely more acceptable for snacks. :)

  3. You make this cake look and sound so amazing. All those flours you used are so great to work with so I can only imagine the great texture.

  4. I so wish I had a slice of this cake right now. It looks amazing! I bake with bananas all the time, I can’t wait to try this recipe!

  5. Banana bread is a true favorite of mine, especially when chocolate ganache is involved! I really like the looks of this healthy version! It sounds phenomenal!

  6. You gave a vegan option for the honey (maple syrup) but not the eggs, which are more difficult to substitute. You are advertising this cake as vegan. Do you have a work-around?

    • Hi Lynn, sorry, I didn’t mean to have the cake labeled as vegan. It’s since been changed, but in place of the eggs you could use applesauce (1 tablespoon per egg) or more mashed bananas (about 1/2 banana per egg).

  7. I think that you liked this cake because it is DARN GOOD! Banana cake with chocolate that is paleo? HOW DID YOU DO IT.
    Whatever wizardry is going on in your kitchen, is blowing my mind! Pinned!

  8. kkkk this is on my list to try! I loveeee banana bread and transforming it into a GF Paleo cake has me totally intrigued!

  9. This looks fantastic! I love that it is gluten free, that means I have no adjustments to make! I have some brown bananas that need to be used, this would be perfect!

  10. This looks fantastically moist and just the right texture! Gluten Free adds that bonus because usually it is so hard to keep gluten free products and moist that don’t crumble in your lap!

  11. Loving the paleo and gluten free recipes! This banana cake looks good and that chocolate ganache is to DIE for!

  12. SOOOO PRETTY!!! I love that you covered this amazing banana cake with GANACHE! so so SO delish!

  13. My eyes always light up when I see a recipe with banana and chocolate. Great recipe ;-)

  14. First of all, your photos are beautiful! And secondly, the cake looks sooooo good! I’m always making banana bread, but banana CAKE?! I have to try this!

  15. The cake looks amazing, Rachel!

  16. Hi, I was wondering if I could use just the tapioca flour and almond flour (replacing the 1/2 cp of coconut flour with an extra 1/2 cp of tapioca flour. Also can this be made with just the almond flour alone. It looks so good and I know it would be a hit. Thankyou, Sussan

    • Hi Susan, I think that using tapioca instead of coconut flour would be fine. Using almond flour alone will result in a denser, more bread-like texture. Let me know how the flour changes turn out if you try them!


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