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This single layer Paleo Banana Cake is topped with a silky chocolate ganache making it so simple and even more delicious! This dessert is gluten-free, refined sugar-free, and healthy enough to be breakfast.
When 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 bread and all the sweet banana recipes. This banana 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!
I’m still having lots of fun playing with these healthier/GF/Paleo recipes! 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.
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. It’s also super easy to just pour a glaze or ganache over the top and have it still look lovely.
How to store banana cake
This cake also keeps well in the fridge for up to 5 days. You can also freeze it (preferably without the ganache) for up to 3 months tightly wrapped and in an airtight container. I’m thinking I may need to keep one of these frozen so I can have one whenever the craving hits. However, even if I don’t, it only takes a few minutes to whip up!
Mmm, writing this post is making me hungry! Definitely wishing I had more of this cake left. Enjoy!
Want more banana treats?
- Chocolate Chip Vegan Banana Bread
- Chocolate Dipped Banana Macaroons
- No-Bake Chocolate Banana Tart
- Banana Bread Oatmeal
Banana Cake with Chocolate Ganache
Ingredients
For the cake
- 1 cup (84g) blanched 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 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
Instructions
For the cake
- Preheat the oven to 350 degrees F. Grease an 8″ round baking dish with coconut oil.
- In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
- Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda. Fold in the chocolate chips.
- 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.
- Let the cake cool. Top with ganache.
For the ganache
- In a stove or in the microwave, heat the coconut milk until just simmering (it took me about 45 seconds in the microwave).
- Remove from heat and add in the chocolate. Let sit for 30 seconds, and then stir until completely smooth.
- Pour over chocolate cake. Let the ganache set in the refrigerator for at least 30 minutes before serving.
Loving the paleo and gluten free recipes! This banana cake looks good and that chocolate ganache is to DIE for!
SOOOO PRETTY!!! I love that you covered this amazing banana cake with GANACHE! so so SO delish!
My eyes always light up when I see a recipe with banana and chocolate. Great recipe ;-)
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!
The cake looks amazing, Rachel!
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!
Rachel, Just thought that I would let you know that I did make it and replaced the coconut with the tapioca and it turned out great. I will certainly be making it again. Thankyou, Susan
Awesome! So glad to hear, and thanks for letting everyone know!
How can I substitute almond flour in this recipe? I can’t eat nuts. Thank you!
Hi Andrea. You can try sunflower seed flour! It’s a great alternative to nut flours if you’re allergic. You can find it online, or grind some up yourself. I find it to be the best substitute for nut flours. Enjoy!