Gluten-free Banana & Dark Choc Chip Traybake

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Gluten-free Banana & Dark Choc Chip Traybake 1

This cake is dangerous, very dangerous. Dangerous in the sense that you could very easily eat the entire traybake yourself. Seriously, I was tempted to eat multiple slices in one sitting, it’s such a delicious cake and it’s gluten-free!

Gluten-free Banana & Dark Choc Chip Traybake 2

Cake is my favourite food so the thought of not being able to enjoy my favourite food makes me sad and I’m sure it would make you sad too. I realize that making gluten-free cakes is nothing new but I’ve always wanted to branch out my baking into other areas and gluten-free baking is a great place to start.

Gluten-free Banana & Dark Choc Chip Traybake 3

Gluten-free diets mean you have to stay away from gluten, the proteins found in flours and grains which make the dough elastic and holds food like bread and cakes together. There are many ways to bake without using gluten and for this gluten-free recipe I’ve used gluten-free oat flour.

Gluten-free Banana & Dark Choc Chip Traybake 4

I used Bob’s Red Mill Gluten Free Flour and this is the only flour you need. Cornflour and baking powder are also used in this cake and to ensure it stay’s gluten-free you need to make sure that these are gluten-free also. Some gluten-free cakes that I’ve tried before from various shops have tasted disgusting but eating gluten-free cakes shouldn’t be painful it should a wonderful, glorious experience and with my recipes that’ll always be guaranteed.

Gluten-free Banana & Dark Choc Chip Traybake 5

So what flavours can be found in this cake then? Banana, ginger, cinnamon, sweet caramel-y light brown muscovado sugar, vanilla bean paste and lots and lots of dark chocolate chips. To top it all off and thick, rich, luscious chocolate frosting. See what I mean when I say these sweet little squares are dangerous.

Gluten-free Banana & Dark Choc Chip Traybake 6

This traybake highlights the delicious combination of banana and chocolate, with a few additions this time old favourite duo reaches new heights and will leave you wanting just one more slice.

Gluten-free Banana & Dark Choc Chip Traybake 7

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Yields – 8 x 8 Traybake

Ingredients

{cake}

  • 2 Very ripe bananas
  • 1 Large egg
  • 1 teaspoon Vanilla Bean Paste
  • 4 tablespoons Coconut oil
  • 1 tablespoon Gluten-free cornflour
  • 1 teaspoon Gluten-free baking powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground ginger
  • 150 grams (3/4 cup) Light brown muscovado sugar
  • 90 grams (1 1/2 cups) Gluten-free oat flour
  • 110 grams (3/4 cup) Dark chocolate chips

{dark chocolate frosting}

  • 90 grams (1/2 cup) Dark chocolate chips
  • 3 tablespoons Almond milk
  • 200 grams (1 1/2 cups) Icing sugar

 

Method

  1. Pre-heat the oven to 175C (350F) and grease a 8 x 8 inch baking tin then line with parchment paper leaving enough hanging over the sides so you can lift it out easily. Set aside.
  2. In a large bowl stir together the banana, egg, vanilla bean past and the coconut oil until completely combined.
  3. Add in the cornflour, baking powder, cinnamon and ginger and stir until completely combined. Now stir in the sugar, oat flour and chocolate chips.
  4. Spoon the batter into the cake tin and spread evenly. Bake for 25-30 minutes or until a cake tester inserted into the centre comes out clean. Leave to cool in the tin on a wire rack.
  5. Once cold make the icing but melting the chocolate chips with the almond milk in a small, heatproof bowl set over a pan of simmering water. Remove the bowl and gradually stir in the icing sugar. Leave until it firms up until spreadable.

Notes

  • Recipe adapted from Chelsea’s Messy Apron
  • This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Keep in a cool, dry place away from direct sunlight.