Bakerita · by Rachel Conners★ 5.0 (6)
Gluten-Free Banana Snack Cake with Chocolate Ganache
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 16%
CARBS 46G44% OF CAL
6G FIBER16G OTHER23G TOTAL SUGAR
FAT 24G52% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist gluten-free banana cake made with almond and oat flour, topped with vegan chocolate ganache. Soft, fluffy, and intensely banana-flavored.
dessertamericanbaked good⚡ microwave🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1⅓ cups overripe bananas (mashed, about 3 medium bananas, mine weighed ~375g)
- ¼ cup dairy-free milk
- ⅓ cup coconut sugar
- ¼ cup (64g) nut or seed butter of choice (I used peanut butter)
- ¼ cup (50g) coconut oil (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons flax meal
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ⅔ cup (4 oz.) chocolate chunks or chips
- 4 oz. dark chocolate chips or chunks (make sure they're dairy-free to keep this recipe vegan)
- ⅓ cup dairy-free milk of choice (I used oat milk)
- 2 tablespoons nut butter of choice (optional, I used peanut butter)
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 16%
CARBS 46G44% OF CAL
6G FIBER16G OTHER23G TOTAL SUGAR
FAT 24G52% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 250mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.