Banana Chocolate Chip Cake
This sweet and moist gluten free banana chocolate chip cake is packed with whole grain oat flour and just enough mini chocolate chips to balance the fruit!
Ingredients
- 2 ¼ cups oat flour, (280 grams)
- ¾ teaspoon fine sea salt
- ¾ teaspoon baking soda
- 8 tablespoons unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas, about 2 bananas
- ⅔ cup whole milk
- 1 cup mini chocolate chips
Instructions
- Grease a 9-inch square cake pan and line it with parchment paper.
- In a medium bowl, whisk together the oat flour, salt, and baking soda.
- In a large mixing bowl beat the butter and sugar on medium-high speed until fluffy. Beat in the eggs one at a time until combined. Beat in the mashed bananas. Mix until the batter is smooth, scraping down the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture in 3 additions alternating with the milk in 2 additions. Fold in the chocolate chips, reserving a about ¼ cup to scatter on top.
- Spread the batter in the prepared pan. Sprinkle with the reserved chocolate chips. Preheat oven to 350°F and rest the batter while the oven heats.
- Bake the cake until a toothpick comes out clean or with a few moist crumbs, about 40-50 minutes. Remove from the oven and cool the cake for at least 15 minutes before serving.
Nutrition
Calories: 399kcalCarbohydrates: 56gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 68mgSodium: 289mgPotassium: 215mgFiber: 3gSugar: 36gVitamin A: 408IUVitamin C: 1mgCalcium: 82mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!