Grain-free Paleo Chocolate Banana Breakfast Cake made with almond flour and sweetened mostly with ripe bananas! This healthier cake recipe is suitable for breakfast for all those times you want to start the day with a treat.
Moist, fluffy, oil-free, refined sugar-free and only a handful of basic ingredients are required to bake this cake!
We’ve discussed the fact that it doesn’t take a perfect world for cake to be an acceptable breakfast food. My Grain-Free Cranberry Orange Breakfast Cake, Strawberry Breakfast Cake , and Chocolate Chip Walnut Grain-Free Banana Cake all serve as both the proof and the reason.
For this edition of breakfasting on cake, we’re going with a double chocolate ditty, so you know it’s sultry.
All things considered, this healthy cake recipe is grain-free, oil-free, refined sugar-free, dairy-free, and delicious any time of the day!
Pssst! You can eat it for dessert and I won’t tell on you.
Let’s dive into the details.
Ingredients for Paleo Chocolate Breakfast Cake:
Ripe Bananas: The majority of the sweetness in this breakfast cake comes from ripe bananas! Be sure you select bananas that have plenty of brown spots, which is your indication they will be very sweet and moist. Bananas also take the place of oil or butter, rendering added fat unnecessary here!
Eggs: The fluff maker! Eggs help bind the cake together and help it to rise, making it nice and fluffy as well as moist.
Pure Maple Syrup: Because we’re adding cacao powder (or cocoa powder), which is inherently bitter, we add a touch of pure maple syrup to help round out the sweetness. The pure maple syrup also gives the cake a cake-like decadence while keeping it less refined 🙂
Almond Flour: The base of the cake, and the instrument that brings everything together in lovely rich chocolatey bliss! I love using almond flour because it has a lovely rustic texture, yet is still nice and smooth. When all is said and done, you’d never know this cake is grain-free!
Raw Cacao Powder//Cocoa Powder: Making this banana breakfast cake extra chocolaty, we use raw cacao powder or cocoa powder to bring ultra deliciousness to this situation.
Baking Powder & Sea Salt: Baking powder leavens the cake, and sea salt brings out the banana and chocolate flavors and also makes the cake taste sweeter without the need for added sugar. Sea salt is saltier than iodized salt so if you bake with iodized, reduce the salt measurement by about ¼ to ⅓.
Chocolate Chips: Optional but encouraged, chocolate chips add a nice fudgy goo to the breakfast cake. If you’re a chocolate lover, you’ll enjoy the added richness and creaminess the chocolate chips bring. Once the cake cools to room temperature, they bring a lovely little textural infusion.
How to Make Paleo Chocolate Banana Breakfast Cake:
Preheat the oven to 350 degrees F and line a 9-inch cake pan with parchment paper.
Mash the bananas in a mixing bowl until creamy. It’s okay for there to be a few chunks.
Whisk the eggs and pure maple syrup into the mixing bowl with the mashed banana.
In a separate bowl, stir together the almond flour, cacao powder, baking powder, sea salt and chocolate chips.
Add the flour mixture to the mixing bowl with the banana-egg mixture and stir well to combine.
Pour batter into the parchment-lined cake pan and bake on the center rack of the preheated oven 40 to 50 minutes, until cooked through.
Remove from the oven and allow the cake to cool for 40 minutes before slicing and serving.
More Healthy Cake Recipes:
- Grain-Free Banana Cake with Cashew Cream Cheese Frosting
- Gluten-Free Sourdough Chocolate Cake
- Grain-Free Vegan Carrot Cake
- Gluten-Free Apple Bundt Cake
- Vegan Pumpkin Snack Cake
- Paleo Clementine Cake
- Gluten-Free Chocolate Fig Cake
Cake for breakfast!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Grain-Free Paleo Chocolate Banana Breakfast Cake
Ingredients
- 3 ripe bananas mashed (1 cup mashed)
- 2 large eggs
- 1/3 cup pure maple syrup
- 2 1/2 cups Super Fine Almond Flour
- 1/2 cup raw cacao powder
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9-inch cake pan with parchment paper.
- Mash the bananas in a mixing bowl until creamy. It's okay for there to be a few chunks.
- Whisk the eggs and pure maple syrup into the mixing bowl with the mashed banana.
- In a separate bowl, stir together the almond flour, cacao powder, baking powder, sea salt and chocolate chips.
- Add the flour mixture to the mixing bowl with the banana-egg mixture and stir well to combine.
- Pour batter into the parchment-lined cake pan and bake on the center rack of the preheated oven 40 to 50 minutes, until cooked through.
- Remove from the oven and allow the cake to cool for 40 minutes before slicing and serving.
Nutrition
Is this recipe suitable for freezing?
Hi there! Yes, it freezes very well! I slice it first, transfer it to a large zip lock bag and freeze it for up to three months. xo
To be honest, I have tried a few “healthy brownie/cake recipes” with not the greatest results, so I decided to half the recipe. They turned out amazing! My husband is supportive and usually tries what I bake, but this batch he loved and came back for more. Thanks for this recipe! I will surely double it next time!!
What great news! I’m so happy you and your husband enjoy the recipe, Susan! That’s great feedback, and I appreciate you taking the time to leave a sweet note! xoxoxo
Hi!
Love the recipe! But in a pinch could you use honey instead of maple syrup or stevia?
Hi Chelsea! You can replace the maple syrup with honey but just keep a watchful eye on the cake, as honey does burn at a lower temperature than pure maple syrup 🙂 I imagine you could use Stevia as well, but I don’t have any experience baking with it so I’m not sure how much you would use 🙂 Hope that helps!! xo
Good morning! Was wondering if I could make the chocolate banana breakfast cake without eggs? Possibly sub with applesauce?
Hi Shaina!
I haven’t tested the recipe using an egg replacer, but I think flax eggs would be a good replacement. It will turn out much denser than cake made with eggs, but will still taste amazing 🙂 Let me know if you try it! xoxo
It looks so yummy, after seeing this pic I cant wait to eat it. thank you for the recipe. now I will try it soon.your all recipes are gorgeous, you have a great talent. cooking is also my passion. you make a combination of banana and chocolate is so amazing.and decorate with chocolate chunks is so good.
I’m so happy you like the recipe! Much love! xoxo
I want to try this but my sister has a nut allergy. We have a variety of flours, gluton-free, rice, coconut, buckwheat, quinoa, whole-wheat, etc. What would be a good substitute for the almond flour?
Hi Karla,
I would try it using gluten-free all-purpose flour, although you may need to add some extra liquid (coconut milk or oil) if your flour is more absorbent than almond flour. I haven’t tested it using GF AP flour so I can’t be sure, but I think it would work if you add some additional liquid 😀 xoxo