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Paleo Banana Chocolate Chunk Pound Cake

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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 Paleo Banana Chocolate Chunk Pound Cake is another terrific way to use your ripe bananas. It's rich, satisfying, and filling. A thin slice will tide you over for a long time! [featured on GlutenFreeEasily.com] (photo)

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.

This Paleo Banana Chocolate Chunk Pound Cake is another terrific way to use your ripe bananas. It's rich, satisfying, and filling. A thin slice will tide you over for a long time! [featured on GlutenFreeEasily.com] (photo)

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 Gluten-Free Banana Chocolate Chunk Pound Cake Gluten Free Easily

Paleo Banana Chocolate Chunk Pound Cake

Yield:

Paleo Banana Chocolate Chunk Pound Cake

Paleo Gluten-Free Banana Chocolate Chunk Pound Cake Gluten Free Easily

Ingredients

Instructions

  1. 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!)
  2. 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.
  3. Last, stir in chocolate chunks. (Note: I did all this mixing with a wooden spoon. No mixer is necessary.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Makes one regular-sized loaf, two mini loaves, or four super mini loaves.

Notes

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.

I used a combination of Enjoy Life's mega chunks and mini chocolate chips in the pound cake shown in these photos.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Category: Desserts

Originally published December 1, 2014; updated June 2, 2019.

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Comments

    • Shirley says

      Thanks on all, Ali! It was too cold to sit out there when I took the photo, but a few days later it was lovely and warm. It’s back to cold now. Virginia temps are sometimes up and down. 😉 Hope you enjoy this pound cake when you give it a try! 🙂

      xo,
      Shirley

      Reply

    • Shirley says

      Ah, thanks, Jules! We do love our porch! So many good times have been spent there. 🙂 I’ll be happy to make this for you when you visit. You’re long overdue for a visit, you know! 😉

      xoxoxo,
      Shirley

      Reply

    • Shirley says

      Thanks, Nancy! I followed Lisa’s lead and called this recipe pound cake because it does have more of a pound cake texture, but whether you call it bread or cake, it’s delicious. 🙂

      Shirley

      Reply

    • Shirley says

      Thanks, Lisa. I really appreciate your words! I’d never thought of this recipe on my own; I’m grateful to you for your original recipe. 🙂 I’d be happy to share if you were nearby. 😉

      Shirley

      Reply

    • Shirley says

      Thanks, Arman! You’re right … coconut flour and banana puree is a great combo! I’ve used it in other recipes successfully as well. 🙂

      Shirley

      Reply

  11. Linda says

    I’m sure this is delicious! I’d love it for a dessert. I enjoyed seeing the fall leaves in that last picture and look forward to my next visit!

    Reply

    • Shirley says

      Thanks, Linda! I think you’d really enjoy this pound cake. 🙂 That picture was taken about 10 days ago, so we’re looking at mostly brown leaves on the trees that still have leaves, but that makes the lake more visible and it glistens in the sun, so it’s a tradeoff. 😉 I look forward to your next visit, too!

      Shirley

      Reply

    • Shirley says

      Welcome to gfe, Jeannie, and thanks re: this recipe! 🙂 Well, the general guidance on egg subs is that they work best when two or less eggs are being substituted for. And I’ve read that if you want to try to substitute more than that, you should try a combination of egg substitutions, say flax gel eggs and applesauce for example. All that said, I don’t really know if they’ll work. You could halve the recipe so that the smaller loaf would only need 1 1/2 extra large eggs, which could be substituted with 2 flax gel eggs I think. My instinct is that flax gel eggs might work fairly well, but again I don’t really know for sure and I also don’t know how much they’ll change he flavor and texture. But if you give that substitution or another one a try, please let us know. 🙂

      Shirley

      Reply

      • Barbara Talbot says

        Hello Shirley and Jeannie,

        I made one mini loaf using half the recipe and two flax gel eggs. Baked for 30-35 minutes and turned out beautifully. Thanks, Shirley, for the recipe!

        Barbara

        Reply

        • Shirley says

          Hi Barbara–It looks like you’re new here. Welcome to gfe! And thank you so very much for coming back to tell us you had success with flax gel eggs halving the recipe! I appreciate you sharing the baking time, too. So glad you enjoyed this recipe, Barbara!

          Happy holidays!
          Shirley

          Reply

  17. vegetarianmamma (Cindy) says

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply

  18. Jayne says

    This is delicious!! Banana, chocolate, almond flour and coconut flour is amazing. Made 2 mini loaves with plans to give one away but now ai want to keep both for myself! As soon as we get more ripe bananas I am making this again! Thanks Shirley

    Reply

    • Shirley says

      Hi Jayne–First, it’s great to see you here on gfe again! Second, I’m so happy that you loved this recipe enough that you don’t want to give away one your mini loaves! 😉

      Thanks so much for taking the time to comment, dear! 🙂
      Shirley

      Reply

  19. Laurel says

    Top of my “Sugar or Die” list. Gadzooks that looks good. Maybe I should be a good little girl and halve the recipe since I’ll eat it all myself anyway. Yeah, that’ll happen. In another Universe in another Dimension. Hah! xoxo

    Reply

    • Shirley says

      Laurel–You kill me, girl!! Halving the recipe and making a small loaf would not be a bad idea at all, but I’m not going to interfere with The Universe or what you decide! 😉

      xoxo,
      Shirley

      Reply

  20. Ree says

    It’s delicious! Not too sweet. Please tell me, what is the best way to store this bad.
    thank you for a delcious and easy recipe .

    Reply

    • Shirley Braden says

      Thanks so much, Ree! So glad to hear you like it! 🙂 I just store mine on the counter wrapped in aluminum foil. It doesn’t last too long here. 😉 If yours is going to last a long time, you might want to store it in a sealed container in the fridge because of the moisture level.

      Shirley

      Reply

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