Chocolate Banana Pound Cake

Chocolate Banana Pound Cake, grain-free

Imagine chocolate, banana, grain-free (almond flour) and chocolate chips all in one cake. One big giant pound cake, that is. 

It’s a pretty large (and tall) loaf, made in a Pullman 9-inch x 4-inch pan, so count on having plenty to share.  It’s also easy to mix together. Two bowls, one wooden spoon, a whisk and that’s it.

The cake takes a while to bake (blame it on the bananas) but it will eventually get there. Using an instant read thermometer, it should read somewhere close to 195°F or use a toothpick and make sure it comes out with dry crumbs – nothing gooey. As it cools, the cake will firm up and it tastes even better the 2nd day (chocolate ages well). A little crunchy on the edges and fudgy in the center. Be sure to slice it with a serrated knife for the best results.

That little tiny bit of brewed coffee does plenty to pop the chocolate flavor and does nothing to make the cake taste like coffee. It’s important, but decaf is a fine alternative. Coconut sugar is the best choice for this recipe, but granulated sugar will work, too. There’s a small amount of cinnamon which is a nice companion to chocolate, but it by no means tastes like cinnamon cake. It’s a big bold chocolate cake with lots of banana flavor.

I’m pretty sure we’ve found a new pound cake to love around here. Any excuse for another pot of coffee.


Chocolate Banana Pound Cake, grain-free

Chocolate Banana Pound Cake
  • 230 grams blanched almond flour (2⅓ cups)
  • 80 grams tapioca starch (1/2 cup)
  • 2 tablespoons coconut flour
  • 35 grams unsweetened cocoa (1/3 cup)
  • 150 grams coconut sugar (3/4 cup)
  • 2 teaspoons baking powder
  • ½ teaspoons kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 180 grams pureed banana (about 2 medium to large gnarly bananas)
  • 120 grams non-dairy milk (1/2 cup)
  • 3 extra large eggs
  • 160 grams neutral vegetable oil (2/3 cup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon brewed coffee
  • 70 grams semisweet mini chocolate chips (1/2 cup)
  1. Spray a 9x5-inch pan with nonstick spray. Do not preheat the oven. In a large bowl whisk together almond flour, starch, coconut flour, cocoa, coconut sugar, baking powder, salt, baking soda and cinnamon until well combined. In a medium bowl whisk together banana, milk, egg, oil, vanilla and coffee until smooth. Add to flour mixture and fold until combined and the batter is smooth. Fold in most the chocolate chips, holding out a tablespoon or two.
  2. Scrape batter into the prepared pan and top with remaining chocolate chips. Place in a cold oven and turn the temperature to 350°F. Bake 35 minutes and then turn the temperature down to 325°F and bake 25-30 minutes more or until the center of the cake is done and a toothpick inserted comes out with dry chocolate crumbs. Cool in the pan about 15 minutes and transfer cake to a rack to cool completely before slicing (with a serrated knife).

Chocolate Banana Pound Cake, grain-free


  1. This is an absolute keeper! Doubled the recipe cause it looked so good. The only change was that I switched out the oil with applesauce. This recipe makes a beautiful deep dark chocolate pound cake that is not to sweet. Used a pretty bundt pan for one and it came out great as well. Thanks so much.

  2. Could you suggest an amount to sub the coconut sugar out with honey or maple syrup? Or would that completely change the end result?

    • GlutenFreeCanteen says:

      Hi, Kelsey. I’m afraid this recipe won’t work with maple syrup or honey. Too much liquid. Also the flavor of honey or even maple syrup would overpower the banana. Sorry.

  3. Trying it vegan.We shall see. Also allergic to nuts so used coconut flour and “sweet” sorghum instead of almond flour and increased the liquid.

    • GlutenFreeCanteen says:

      Hi, Paula. I haven’t tested the cake with any substitutions so not sure how that will work. Let me know how it comes out.

  4. This is a great tasting recipe, I just made it for the second time today. I do have a couple of questions/comments, however. I was very excited that you gave gram measurements for the ingredients as that is my preferred way to bake, but couldn’t help but notice that they really don’t match with the cup measurements for anything, and some of the differences are very drastic. I wasn’t sure which measurement to differ to while making it, and basically just winged it. The recipe still turned out nicely, but definitely has room for improvement that I think more accurate amounts would help with. My second question is regarding the amount of oil. Do you think that the oil could be reduced in this recipe due to the added moisture from the bananas?

    • GlutenFreeCanteen says:

      Weighing ingredients is more accurate than measuring by volume and there is a lot of variation in volume measurements, due to both method and nonstandardized volume-measuring equipment—often up to an ounce or more per cup with regard to flour. Our recipes are developed using weights. The recipe is correct as written, including the amount of oil. Most of the time, liquids (bananas) cannot be exchanged with fats (oils). Feel free to experiment, though.

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