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Moist Banana Cake Without Flour – Simple Gluten-Free Recipe

A healthier banana cake made in one bowl and finished with a dark chocolate frosting — the perfect way to use up overly ripe bananas.

Flourless banana cake slices.

Hi — Chelsea from Chelsea’s Messy Apron here. I’m always baking lighter, healthier treats, and this flourless banana cake is one of my favorites. It’s naturally gluten-free, simple to make in a single bowl, and full of banana flavor. The texture is tender and moist, especially when you start with very ripe bananas.

The optional chocolate frosting keeps the cake feeling indulgent while still leaning toward healthier ingredients when you choose dark or semisweet chocolate. Dark chocolate adds antioxidants and healthy fats, but you can use whatever chocolate you prefer.

For the best flavor and natural sweetness, use very ripe bananas — the darker they are, the sweeter your cake will be.

More healthier baked goods you’ll love:

Banana cake slice on a cooling rack.

Healthier Greek Yogurt Banana Bread

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FLOURLESS BANANA CAKE

A healthier banana cake made in one bowl and topped with a dark chocolate frosting. A great way to use very ripe bananas.
Prep Time:
20
Cook Time:
25
Refrigerate:
30
Total Time:
1 15
Servings:
12 slices

Ingredients

  • 1 cup ripe mashed bananas, 2 large
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil
  • 1 tablespoon cornstarch
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ cup lightly packed brown sugar
  • 1 ½ cups old fashioned oatmeal
  • ¾ cup semisweet chocolate chips or nuts

Optional Chocolate Frosting

  • ½ cup semisweet chocolate chips
  • 3 tablespoons almond milk
  • 1 ½ cups powdered sugar

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8 x 8 x 2-inch baking dish with parchment paper.
  • In a large bowl, whisk together 1 cup ripe mashed bananas, 1 large egg, 1 teaspoon vanilla extract, and ¼ cup melted coconut oil until combined.
  • Stir in 1 tablespoon cornstarch, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon ground allspice until well mixed.
  • Place 1 ½ cups old fashioned oats in a blender and process until they resemble flour. Stir the oat flour and ½ cup lightly packed brown sugar into the banana mixture.
  • Fold in ¾ cup semisweet chocolate chips or your choice of chopped nuts.
  • Bake 25–30 minutes, or until a fork inserted in the center comes out clean. Avoid overbaking to keep the cake tender. Let the cake cool completely before frosting.

Optional Frosting

  • Combine ½ cup semisweet chocolate chips and 3 tablespoons almond milk in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each, until the chocolate is melted and smooth.
  • Whisk in powdered sugar to taste, starting with about ¾ cup and adding more as needed to reach desired thickness (total used can be up to 1 ½ cups).
  • Cover and refrigerate the frosting for at least 30 minutes to firm up slightly.
  • Spread the chilled frosting over the completely cooled cake. Slice and serve.

Nutrition

Calories: 282kcal
Carbohydrates: 41g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Sugar: 32g
Fiber: 2g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American




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