GF Banana Snack Cake

I have been trying to perfect a recipe for a grain-free banana snack cake for a looooong time, but most attempts haven't panned out (see what I did there? ðŸ˜‚ ).

Too much banana - Mushy and soggy.
Too much nut flour - Grainy and dry .
Too many additives (xanthan or guar gum) - Tummy Ache.

But I'm not one to give up ... and I'm glad I didn't.

Most attempts ended up with a wet, dense, mushy cake that couldn't hold its shape. However, the recipe transformed by adjusting the baking soda and adding a dash of coconut flour. Good news for those of you who aren't {coco}nutty over coconut: it does NOT have a coconut taste at ALL. Instead, it's banana-y, nutty, slightly sweet, and decadent by the addition of chocolate chips. Perhaps it's telling that the cake only lasted 2 days 😇  - I think we hit a homerun with this one. Enjoy!

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 

Banana Snack Cake
(Gluten-Free, Grain-Free)


Prep Time: 10min
Bake Time: 50min
Serves 8



  1. Pre-heat the oven to 350°F.
  2. Add the bananas and almond butter to a food processor; process until smooth.
  3. Add eggs, coconut flour, baking soda, salt, and vanilla; process until smooth.
  4. Fold in chocolate chips, and pour into a parchment paper lined 9" springform pan.
  5. Bake at 350°F - check for doneness after 45min, but 50min baking was the sweet spot where I live at sea level.
  6. Let cool completely before serving. Enjoy a slice on its own, or with a scoop of your favorite ice cream (vegan or dairy - you choose!).