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Chocolate Banana Cake

This Chocolate Banana Cake is a moist and chocolate gluten-free layer cake that combines rich cacao, ripe bananas, with a luscious chocolate salted caramel frosting. Smothered with chocolate ganache and salted caramel sauce, this decadent cake is sure to impress for any occasion.

Course Dessert
Cuisine American
Keyword banana cake recipe, chocolate banana cake, chocolate banana dessert
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 16 servings
Calories 381 kcal
Author Kelly

Ingredients

FOR THE CAKE:

  • 3 large eggs , room temperature
  • 1 cup mashed ripe bananas
  • 2 cups granulated maple sugar , you can also sub with another granulated sugar or granulated sweetener of your choice such as monk fruit sweetener or Swerve for a lower sugar option.
  • 2 1/4 cups unsweetened almond milk , room temperature. We like Malk Organics since it’s much creamier and thicker.
  • 1/2 cup avocado oil , you can also sub with another neutral tasting oil or melted coconut oil for a very subtle tropical taste.
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 1/2 cups superfine almond flour
  • 3/4 cup tapioca flour , you can also sub with arrowroot flour
  • 1/3 cup coconut flour
  • 1 1/2 cups cacao powder , you can also sub with unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp fine sea salt

For the Salted Caramel Frosting:

  • 1 cup vegan butter , room temperature. You can also use ghee or unsalted butter if you're not dairy-free.
  • 1/2 cup vegan caramel sauce , homemade or store bought
  • 1/4 cup cacao powder , you can also sub with unsweetened cocoa powder
  • 4 1/2 cups powdered sweetener , or powdered sugar of choice - such as Lakanto or Swerve for lower sugar.
  • 2 tablespoons dairy-free creamer , you can also use a thicker coconut milk or heavy cream if you're not dairy-free

Chocolate Ganache:

  • 8 ounces dairy-free chocolate , finely chopped. You can also use semi-sweet or bittersweet chocolate if you're not dairy-free
  • 1/2 cup dairy-free creamer , you can also use a thicker coconut milk or heavy cream if you're not dairy-free
  • 2 tablespoons vegan butter , You can also use ghee or unsalted butter if you're not dairy-free.

Toppings and Filling:

  • 1 banana , peeled and thinly sliced
  • 1/2 cup shredded unsweetened coconut , toasted
  • vegan caramel sauce , homemade or store-bought

Instructions

FOR THE CAKE:

  1. Preheat your oven to 350 F. Lightly coat three 8-inch cake pans and line the bottom with parchment paper.

  2. In a large mixing bowl, beat the eggs. Then add the mashed bananas, sugar and beat until combined. Pour in the milk, melted coconut oil and vinegar.

  3. Place a fine mesh sieve over the bowl and sift in the almond flour, tapioca flour, coconut flour, cacao powder, baking soda and salt and mix until the batter is well combined and smooth.
  4. Divide the batter evenly into each cake pan. Bake in preheated oven for 25-28 minutes, or until a toothpick comes out clean. Do NOT overbake - the time will vary depending on your oven.

  5. Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.

For the Salted Caramel Frosting:

  1. In the bowl of your stand mixer, beat the butter on medium for 5 minutes until light and fluffy.
  2. Pour in the salted caramel and beat until combined.
  3. Reduce the speed to low and slowly add the powdered sugar until everything has been incorporated.
  4. Turn the speed back up to medium and add heavy cream one tablespoon at a time until desired consistency is reached. Beat until light and fluffy for about 2 minutes.

For the Ganache:

  1. Place chocolate and butter in a large bowl.
  2. In a small pot heat the cream until just steaming, but not boiling. Pour over chopped chocolate and butter and allow to sit for 2 minutes.
  3. Gently stir the ganache until it is completely smooth. Let the ganache sit to thicken for about 10 minutes

Assemble the Cake:

  1. Place first cake layer onto your cake plate and spread the salted caramel icing into an even layer using an off-set spatula.
  2. Add the sliced bananas. Pour some salted caramel sauce over the bananas.
  3. Sprinkle toasted coconut flakes on top.
  4. Add the second layer of cake.
  5. Pour the cooled chocolate ganache evenly over the top of the cake and spread so that it drips over the sides.
  6. Pour salted caramel sauce over and spread so that it drips over the sides.
  7. Top with toasted coconut flakes and more sliced bananas if desired.

Recipe Notes

Refrigeration: If you have leftovers, store the cake in an airtight container in the refrigerator for up to five days.

Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw in the refrigerator before serving.

Nutrition Facts
Chocolate Banana Cake
Amount Per Serving (1 slice (1/12 cake))
Calories 381 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 12g13%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.