This gluten free, dairy free and sugar free blackout banana loaf cake is the perfect way to use up those overly ripe bananas. Rich, decadent and tender; this healthy cake recipe is one you never knew you needed.
I wasn’t planning on sharing this recipe. I just tossed the ingredients together one night because I had a counter full of overly ripe bananas and was craving something chocolatey–big surprise, right? I already have tons of banana bread recipes on the blog (and most of them being chocolate) so I really wasn’t expecting to add this one. Then I tried a slice…OMG! It was so delicious; I knew I would be doing the world a disservice by not sharing this dense AF banana loaf cake (see how I’m changing it up there?).
What you will need to make this blackout banana loaf cake
Here’s what I didn’t do with this recipe that I really wish I had and I highly recommend you do: ADD WHOLE CHOCOLATE CHIPS TO THE BATTER! The more chocolate, the better in my opinion. Here’s what you will need to make this blackout banana loaf cake recipe:
- gluten free baking flour (I used Bob’s 1:1)
- unsweetened cocoa powder
- special dark unsweetened cocoa powder or espresso powder
- bananas, overly ripe
- dairy free or vegan butter
- coconut oil
- granulated erythritol (I used Swerve Brown Sugar but you can use any type of granulated sweetener such as coconut sugar)
- egg, large
- uncut stevia to taste* optional if you feel you need more sweetness
- dairy free chocolate chips, divided (I used Lily’s which is also sugar free!)
If you love this blackout banana loaf cake, you will also love these recipes
- Healthy Chocolate Peppermint Cookies
- Sugar Free Dark Chocolate Almond Clusters
- Death By Chocolate Cookies
- Paleo Chocolate Mousse
Blackout Banana Loaf Cake | gluten-free, dairy-free, refined sugar-free
- 1 cup gluten free baking flour 1:1
- 1/2 cup unsweetened cocoa powder
- 1 tbsp special dark unsweetened cocoa powder can omit if needed
- 3 overly ripe bananas medium
- 1/4 cup vegan butter melted and slightly cooledd
- 1/4 cup coconut oil melted and slightly cooled
- 1/2 cup granulated erythritol – brown if possible Swerve
- 1 egg large and room temp
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup dairy free, sugar free chocolate chips, divided Lily’s
- uncut stevia to taste optional
- Preheat oven to 350 F and prepare a loaf pan (I used 9×5) with non-stick spray and parchment paper one way for easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powders, salt and baking soda.
- In another bowl, mash the bananas using a fork. Add in the egg, melted coconut oil, melted butter, granulated erythritol, vanilla and beat using a whisk until smooth and well combined. Melt 1/2 cup of the chocolate chips in a microwave safe bowl and then add it to the mixture. Stir until combined.
- Pour your wet ingredients into your dry and mix until a batter forms. Add your uncut stevia now if you feel it needs to be sweeter. Transfer the batter to the prepared pan and bake for 45-50 minutes or until when you insert a toothpick, it comes out mostly clean.
- Let the loaf cake cool for 30 minutes. Melt the remaining chocolate and drizzle it over the loaf. Let the chocolate cool at room temperature before slicing and serving! ENJOY!