Gluten-Free Chocolate Chunk Banana Cake Will Make Your Monday So Much Better
Banana loafs like to pretend they’re bread, but most of the time, they’re really just cakes that are pretending to be humble. This banana cake has no such false modesty; it proudly calls itself a cake. You could make it in a bread loaf pan, but if you have a bundt cake pan, you might as well use that and embrace the cake-shape when you make this sweet-and-salty banana dessert.
This banana cake is gluten-free: It’s made with bananas, eggs, almond flour, and a bit of baking soda. Banana breads and cakes are a great option for gluten-free desserts and breakfasts, because the lightness, sweetness, and moisture of the bananas makes them a natural pairing for the almond flour, which can be dense. Dark chocolate chunks stirred into the batter make it rich and chocolatey. The cake is great at room temperature, but if you eat it warm, those chunks will melt and make this cake a real marvel.
The recipe also calls for peanut butter, preferably the natural kind that’s just ground-up peanuts. The peanut butter makes the cake especially savory, and peanut butter and chocolate are a classic combination. Peanut butter and bananas are a slightly more polarizing combination, but a lot of people swear by peanut butter and banana sandwiches. This recipe doesn’t actually taste like a peanut butter and banana sandwich, but the flavors in it go so well together that you might actually reconsider and give one a try (maybe).
Get the Recipe: Gluten-Free Chocolate Chunk Banana Cake from The Toasted Pinenut
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