My super easy gluten free banana and choc chip mini loaf cakes

gluten free mini banana and choc chip loaf cakes recipe

Anything in miniature makes it a hundred times cuter in my eyes – which is why I am absolutely in love with these gluten free banana and choc chip mini loaf cakes. I was so pleased with these cakes – they went down an absolute storm! And, to quote Steve, who is never afraid to be critical of my bakes: “These are the best thing you have ever made.” Case in point.

Want to get straight to it? Skip to the recipe.

I always end up with overripe bananas in my house – which is great news when it comes to making banana cakes! I’ve always made gluten free banana bread but I found some miniature loaf cake cases* and just had to give a miniature version a go! Add to that an abundance of choc chips, and my gluten free banana and choc chip mini loaf cakes were born.

I think banana and chocolate are a great combination, and these mini gluten free loaf cakes are perfect when eaten still a little warm from the oven. The chocolate is all deliciously melted still, and the bananas make this cake super moist. In fact, I love using bananas in baking because it gives gluten free cakes such a fabulous texture. 

gluten free mini banana and choc chip loaf cakes recipe

The cutest little loaf cakes

I think the best way to eat these gluten free banana and choc chip mini loaf cakes is warm from the oven with a nice cup of tea. They’d look gorgeous on an afternoon tea spread or as part of a picnic, don’t you think? I also think the little loaf cakes look a bit like something Mr Kipling would make – maybe I will just start making everything in miniature!

In this recipe I’ve used a mixture of dark and milk chocolate chips (the Sainsbury’s baking ones are gluten free) but you could use one or the other if you prefer. You could even use white chocolate chips, though I think the dark or milk ones go better, personally. You could also try adding some chopped pecan nuts if you like – or substitute them for the chocolate if you’re not a chocolate fan!

This recipe would be easy to adapt to dairy free – just use dairy free chocolate and substitute the butter for a dairy free alternative. You could also bake this as a big loaf cake if you don’t have any miniature loaf cases. You might need to adjust the cooking times so it has a little longer, to ensure it’s cooked right through.

gluten free mini banana and choc chip loaf cakes recipe

My gluten free banana and choc chip mini loaf cakes recipe

If you’re making this recipe, it’s best if you use really ripe bananas. The blacker and mushier they are, the better! Keep these in an airtight container and they should last 3-4 days… if you can resist for that long anyway. If you give it a go, please let me know – on Instagram just tag me @GFBlogger or use #theglutenfreeblogger so I can see your bakes!

Mini gluten free banana and choc chip mini loaf cakes

My gluten free banana and choc chip mini loaf cakes are the EASIEST gluten free cake recipe to make ever! Bursting with flavour and super moist.

Course Dessert, Snack
Keyword banana, cake, Gluten free
Servings 8 cakes

Ingredients

  • 4 ripe small bananas
  • 125 g unsalted butter (softened)
  • 250 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 250 g self raising gluten free flour
  • 1/4 tsp xantham gum
  • 100 g chocolate chips (I used a mixture of milk and dark choc)
  • 25 g dark chocolate (optional, to drizzle on top)

Instructions

  1. Preheat the oven to 180'C/Gas 4. Place 8 mini loaf cases evenly on a baking tray and set aside.

  2. Mash the bananas in a large mixing bowl using a fork. You want them to be pretty mushed but with a few little lumps. Add the butter, sugar, vanilla extract and eggs and beat with an electric whisk until combined.

  3. Sift the gluten free flour and xantham gum into the bowl, and add the chocolate chips. Fold in using a wooden spoon or spatula, until the mixture is combined and there are no lumps.

  4. Evenly pour or spoon the mixture between the loaf cases. Be careful not to over-fill as they will rise in the oven. Bake for 25-30 minutes until a skewer in the middle comes out clean. Cool on a cooling rack. If you like, melt the dark chocolate in a bowl over hot water, then drizzle on top of the loaf cakes as they cool. Leave to set before eating.

Need some more gluten free baking inspiration?

Want to have a go at some of the other gluten free baking recipes on the blog? Why not give some of these a try? There are plenty to choose from!

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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Gluten free banana and choc chip mini loaf cakes recipe coeliac baking easy bakes

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