Today’s recipe is my Paleo Banana Chocolate Chunk Pound Cake. It’s an adaptation of Gluten-Free Canteen’s Grain-Free Chocolate Chip Pound Cake recipe. (Note: Gluten-Free Canteen is no longer in operation.) I tried Lisa’s recipe earlier this year and loved it.
I made two mini loaves and shared one with my parents and the other one with a friend who was under the weather and they all loved the recipe, too.
This time I wanted to change the recipe up a bit for a number of reasons. I had ripe bananas that I wanted to use and I also wanted to use coconut sugar and coconut oil to turn this recipe into a paleo-friendly one.
I also added some coconut flour to help absorb some of the moisture from the mashed banana to make a more cohesive loaf and keep the loaf from being too moist.
I was out of baking powder so I relied on the easy, economical, and naturally grain-free substitution of ½ teaspoon of baking soda and ¼ teaspoon of cream of tartar for every 1 teaspoon of baking powder. That’s right; it’s not an “even” substitution. You only use ¾ teaspoon total of the substitution ingredients.
With my changes, the recipe now makes a full-sized regular loaf, two mini (half-sized) loaves or four “super mini” loaves. All in all, I loved the results with all these changes and I hope you will, too! Oh and I tested out this new recipe on my parents and they loved it as well. After I did some sampling and took them half of the loaf, there were only three pieces left for photos!
Paleo Banana Chocolate Chunk Pound Cake
- 3 extra large eggs
- ½ cup coconut sugar
- 1 tsp vanilla extract] (I use [homemade)
- 1 cup mashed ripe banana
- 2 cups almond flour (a combination of almond flour and hazelnut flour also works great)
- 1/3 cup coconut flour, sifted
- ¼ cup tapioca flour
- 1 tsp baking soda and ½ tsp cream of tartar (or 2 tsp baking powder; yes, all these amounts are correct; see notes)
- ½ tsp sea salt
- ¼ tsp cinnamon
- ½ cup coconut oil, liquefied
- Up to 3/4 cup chocolate chunks], [mini chocolate chips], or [cacao nibs (or a combination of these)
- Preheat oven to 325 degrees. Grease loaf pan(s). Cut a rectangular piece of parchment paper that will fit and stick to the bottom of the loaf pan and the long sides with “wings” extending over those sides. This piece of parchment paper will act as a sling to lift your cake out of the pan. (This brilliant sling concept is Lisa’s, and it works like a charm!)
- Add eggs to a large bowl. Mix in coconut sugar, vanilla extract, and mashed bananas. Add in almond flour, coconut flour, tapioca flour, baking soda and cream of tartar (or baking powder), sea salt, and cinnamon, mixing well. Stir in coconut oil; mix well.
- Last, stir in chocolate chunks. (Note: I did all this mixing with a wooden spoon. No mixer is necessary.)
- You can let batter sit just a few minutes so that the coconut flour will work its magic and the batter will thicken a bit.
- Pour batter into the prepared loaf pans using a spatula to get every last bit of batter into your pan(s). Bake about 50 minutes for the regular sized loaf and 40 to 45 minutes for the two mini loaves, rotating the pans halfway through baking time. Less baking time will be needed if you're making four super mini loaves; check at 25 to 30 minutes for those but still rotate pans halfway through baking.
- Check for doneness with a toothpick. The cake should be golden brown when finished. The center will fall so that the top is level versus rounded like loafs made from gluten-free grains.
- Cool in the pan for 20 minutes ideally. Note that I used a knife to loosen the loaf and removed it after about 10 minutes out of necessity, but you have to be very careful doing that. Use the parchment paper to lift the cake out onto a rack to cool completely. Using a serrated knife makes for easier slicing.
- Makes one regular-sized loaf, two mini loaves, or four super mini loaves.
Adapted from Gluten-Free Canteen.
The easy, economical, and naturally grain-free substitution for 1 teaspoon of baking powder is ½ teaspoon of baking soda and ¼ teaspoon of cream of tartar. That’s right; it’s not an “even” substitution. You only use ¾ teaspoon total of the substitution ingredients.
It’s important to add coconut oil later in the process so that the cold eggs will not make the coconut oil harden or the coconut oil, if too hot (if you melt the coconut oil), will not cook the eggs if they’re at room temperature when you start making this recipe.
Originally published December 1, 2014; updated June 2, 2019.