In my quest for the perfect banana bread, this time I set out to do something a little different. I wanted to create a banana bread with a bakery style, cakey texture that makes you feel like you were eating something a lot more decadent than just a slice of banana bread.
Enter the solution to every problem you didn’t even know you had yet: My Banana Loaf Cake.
It accomplishes it all. It’s fluffy and moist (sorry, I know) without being heavy, and has the perfect amount of chocolate chips to complement the banana. Not to mention its gluten-free, dairy-free, and has no refined sugar. It’s sweetened with just a bit of maple syrup and pulls most of its delicious sweetness from the ripe bananas.
I can’t fully express the joy I feel toward and about this loaf cake. I want it to be a staple baked good in your household, because it definitely has become one in mine. This is the type of recipe you’ll bring over to a dinner party, a potluck, or make on a Sunday morning when you have a couple bananas sitting on your counter. I want you to eat a slice of this banana loaf cake and feel that warm, nostalgic, cozy feeling of going to your favorite cafe and grabbing a cup of coffee and a slice of banana bread to go. That’s how I feel every time I enjoy it – except it will be in the comfort of your own home!
I love to eat this loaf by itself, or with some almond butter, cinnamon and strawberries!
I hope you enjoy this banana loaf cake and as always, tag me @DADAEATS and #DADAEATS on Instagram so I can see & share your creations!!
Chocolate Chip Banana Loaf Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- 1.5 ripe bananas
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted & cooled
- 1 tsp vanilla extract
- 2 eggs
- 2 cups almond flour
- 1/2 cup gluten-free oat flour (you can use gluten-free oats and process them in a food processor or blender. I used store-bought GF oat flour)
- 1 tsp baking soda
- 1/3 cup chocolate chips
Preheat oven to 350 degrees and grease a loaf tin with coconut oil.
In a medium bowl, mash ripe bananas.
Beat eggs and add to bowl with mashed banana. Mix together until smooth.
Add maple syrup and vanilla extract to banana mixture and stir to combine,
Add melted and cooled coconut oil to wet mixture and stir until incorporated.
In a separate bowl, whisk together almond flour, oat flour, and baking soda.
Combine wet and dry ingredients. Careful not to over-mix, fold together until thoroughly combined.
Fold in chocolate chips.
Transfer batter to greased loaf tin. Add more chocolate chips on top.
Bake in the oven at 350 degrees for 35-40 minutes until knife inserted in center comes out clean. Middle of banana bread should be cakey & moist! Let cool before enjoying.
Pretty sure this is the best banana bread I’ve ever had- thanks for this amazing recipe!!
Samah Dada says
Thank you Emily!!!
Could you sub coconut flour for the oat flour, or is that a no-go?
Samah Dada says
Hi Hayley! Coconut Flour is about 3x more absorbent so unfortunately I don’t think it would work! But if you have rolled oats around, you can toss those in a blender to make the oat flour! xo
Uzma Knouss says
Just made this. Sooo good. Not too sweet and highly addictive! Can’t wait to try more recipes.
Samah Dada says
thank you so much!! enjoy!
Just tried this today. Best banana bread I’ve ever had! I’m pretty sure I will be making this on a weekly basis lol Thank you for this amazing recipe! 🙂
Loved it! I’m not gluten or dairy free but love banana bread and my children love it with chocolate chips so gave it a try! The whole loaf was gone that same day! Definitely making again!
Maddi Levinson says
This is phenomenal! I served it to non gluten free people and they all loved it, as did I. Very moist and delicious. Thanks for sharing!