The gluten-free chocolate and banana brownie cake are sweet little squares so soft they melt in your mouth thanks to their moist texture provided by the banana and almond flour.
This gluten-free recipe combines a few essential ingredients like eggs and almond flour, which give structure, softness and a pleasant protein contribution. Ripe bananas make the batter naturally sweet and tender, while chocolate chips create a melty effect with every bite, turning each portion into a small guilty pleasure you can enjoy without regrets.
The brownies present themselves as a chocolate-banana cake that, once baked, you cut into handy little cubes, ideal for a healthy snack, a nutritious breakfast or a post-workout bite. They are easy to prepare, made without refined flours and with little sugar.
They are quick, made with few ingredients and every time they remind me that a gluten-free recipe can be incredibly indulgent even for those who are not gluten intolerant like me.
You might also be interested in
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 8 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the gluten-free brownie cake
- 2 eggs
- 1 1/3 cups almond flour
- 1 tablespoon erythritol or brown sugar
- 1/4 cup dark chocolate chips (about 1.4 oz)
- 2 bananas
- 1/2 teaspoon baking powder
Tools
- 1 Cake pan
- Parchment paper
- 1 Spatula
- 1 Bowl
- 1 Electric whisk
- 1 Cutting board
- 1 Knife
- 1 Air fryer
Preparation of the gluten-free brownie cake
To prepare these delicious gluten-free brownies WATCH THE VIDEO RECIPE
Start by peeling the ripe, medium-large bananas. Cut them on a cutting board into small pieces. Meanwhile, in a bowl, whisk the eggs with the erythritol or brown sugar using electric beaters until you obtain a frothy mixture.
Add the almond flour and the baking powder and fold gently from top to bottom with a spatula so as not to deflate the mixture. Finally fold in the banana pieces and most of the chocolate chips, leaving some aside to decorate the surface.
Pour into a 8 in removable-bottom cake pan lined with parchment paper and spread with a kitchen spatula. Decorate with the remaining chocolate chips and bake in a conventional oven for about 25 minutes at 356°F, or use an air fryer at 320°F for about 30 minutes. Before removing, do the toothpick test for both cooking methods.
Remove from the oven, let cool and cut into squares; if you like, dust with powdered sugar. Enjoy — from Barbara!
Storage and tips for the gluten-free brownie cake
Gluten-free chocolate and banana brownies keep easily and remain soft for several days thanks to the banana and almond flour.
At room temperature: store them in an airtight container for 2-3 days, preferably in a cool, dry place.
In the refrigerator: they keep for up to 5-6 days; before enjoying, let them sit at room temperature for 15-20 minutes.
In the freezer: you can freeze them already cut, well separated and sealed in a food bag. They keep up to 2 months. Just thaw at room temperature or warm slightly to make the chocolate chips melty again.
A small tip: place a sheet of parchment paper between layers to keep them perfect and prevent sticking.
To not miss my recipes I WAIT for you on my pages:
INSTAGRAM with 110K FOLLOWERS and on
FACEBOOK with 100K FOLLOWERS
To stay updated on my new recipes you can ENABLE PUSH NOTIFICATIONS ON MY BLOG
FAQ (Questions & Answers)
Can I replace the chocolate chips with cocoa?
Yes, but the texture will change.
Can I replace almond flour?
You can try other gluten-free flours such as oat or coconut flour, but the batter may become drier. Almond flour is ideal for keeping softness and flavor.
Can I prepare them without eggs?
Yes, but they will not rise.
