This chocolate chip cake is truly amazing. It turned out way better than I thought it would. It went through many changes, but I finally came up with the winning version. My family and our friends can testify.

Once you start eating it, you can’t stop. My son and his friend who came for a play date could not stop shoving pieces of this chocolate cake into their mouths. Us, the adults, were more discreet, but we fully understood how the 5 year old kids felt :).

This is a healthy and delicious chocolate chip cake that nobody will say no to. Even your picky eater. Kids and adults, will all rave about it. Make it today or save it for later. You won’t regret!

I am thinking of making many variations of this nut-free chocolate chip cake. For example I can turn it into chocolatey muffins or add pumpkin and spices to celebrate fall… Lots of yummy ideas. Don’t worry; I will post all the variations once I come up with the right ingredients and ratios. As always, they will all be gluten-free and dairy-free.

This Amazing Chocolate Chip Cake is rich in:

  • Protein and healthy fats from eggs
  • Manganese and zinc from the maple syrup
  • Fiber, healthy fats, and protein from coconut flour
  • Manganese, calcium, and fiber from cinnamon
  • Trace minerals from sea salt
  • Vitamin B6, manganese, vitamin C, potassium, and fiber from bananas
  • Antioxidants from dark chocolate chips
Tasty Tuesday: Amazing Chocolate Chip Banana Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
Amazing Chocolate Chip Banana Cake
  • 3 eggs, beaten
  • 1 tablespoon vanilla extract
  • ⅓ cup maple syrup
  • ⅓ cup coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt
  • 2 medium-sized bananas, mashed (1 cup worth)
  • ⅓ cup dark chocolate chips (at least 70% dark)
  1. Pre-heat the oven to 350 F and grease an 8x8” glass dish.
  2. Beat the eggs in a bowl. Add vanilla extract and maple syrup.
  3. In a separate bowl mix the dry ingredients (coconut flour, cinnamon, baking soda, baking powder, and salt).
  4. Pour the egg mixture slowly over the dry ingredients while mixing gently.
  5. Mash the bananas in another bowl with a fork or a potato masher. Fold in the bananas with the rest of the ingredients.
  6. Add chocolate chips and mix gently until they are well incorporated.
  7. Pour the mixture into the greased dish and bake in the oven for 35-40 minutes. Turn the oven off and keep the cake in the oven for 10 more minutes. Check frequently so it does not burn.
  8. Allow the cake to cool off. The cake is hard to remove intact from the glass dish, so I prefer to cut it in squares that I remove one by one from the glass dish. I then place the squares in an air-tight container and store it in the fridge.
  9. I usually make a double recipe. One cake for us and our guests and another one for us to enjoy later.
I love using coconut flour in my baking as it is rich in fiber and gluten free. Do you use coconut flour much in your baking?