Extra fluffy and chocolaty sheet cake made for a crowd! This cake is made with wholesome ingredients like ripe bananas, almond flour, and coconut sugar. It's like an extra large banana bread with a heavenly coating of dark chocolate on top!

Ever wanted to whip up a homemade cake for a party but don't want to deal with the fuss of tier-ed cakes? Then, look no further! This chocolate chip banana cake is easy and simple and sure to please any crowd.

We've got a fluffy cake sweetened with bananas and coconut sugar and chocolate chips mixed throughout. Then, we top it all off with a simple vegan chocolate buttercream frosting. Did I mention it's paleo-friendly, gluten-free, and dairy-free too?!

Chocolate Chip Banana Bread Sheet Cake Ingredients

Like I said, this sheet cake is a breeze to whip up and made with simple, wholesome ingredients. Here's what you need:

for the banana cake

overripe bananas
coconut sugar
vanilla extract
eggs
almond milk
apple cider vinegar
coconut oil
almond flour
coconut flour
cinnamon
chocolate chips

for the vegan chocolate buttercream frosting

vegan butter
cacao powder
powdered sugar
almond milk

Tips for the ultimate gluten-free chocolate banana cake

Use overripe bananas. The best bananas for this cake are just beginning to spot and have a soft texture but aren't all the way brown yet.
Line your baking sheet with parchment paper when baking. This makes it easy to remove the cake once it's cooled and top with frosting!
Don't over mix the batter. I love using my KitchenAid mixer when baking. However, it's easy to just let it run and step away for a bit. To ensure a fluffy and moist cake, keep an eye on the batter and don't over mix

Looking for more banana-inspired recipes? Try these out:

Chocolate Chip Banana Sheet Cake

Author: Ansley Beutler
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 1 sheet cake 1x
Diet: Gluten Free

Print Recipe

Ingredients

Scale

for the cake

3 overripe bananas
½ cup coconut sugar
1 tsp vanilla
4 eggs
1 cup unsweetened almond milk
1 Tbsp apple cider vinegar
¼ cup coconut oil, melted then cooled
2 ½ cup almond flour
¼ cup coconut flour
3 tsp baking powder
¼ tsp sea salt
1 tsp cinnamon
1 ½ - 2 cups chocolate chips

for the buttercream frosting

½ cup vegan butter
⅓ cup cacao powder
3 - 4 cups powdered sugar
2 Tbsp unsweetened almond milk
1 tsp vanilla
chopped pecans (optional, to top)

Instructions

1. Preheat oven to 350 F. With a hand mixer or stand mixer, beat the bananas and coconut sugar together until no banana clumps remain and the mixture is somewhat 'caramelized'

2. Add in the vanilla, eggs, almond milk, apple cider vinegar, and coconut oil and mix well; set aside

3. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, sea salt and cinnamon. Slowly fold the flour mixture into the bowl with the bananas and mix until no flour clumps remain; fold in chocolate chips

4. Pour batter into a 9 x 13 inch sheet pan lined with parchment paper. Bake for 28 - 32 minutes until you can insert a tooth pick into the center and it comes out clean

5. Let the cake cool while you prepare the frosting. With a hand mixer or in a stand mixer, beat the butter and cacao together until creamy (~2 minutes). Add in 1 cup of the powdered sugar and mix. Add the vanilla and almond milk and continue to mix, using 1 cup of powdered sugar at a time until the consistency is creamy and light

6. Frost the cooled cake and top with chopped nuts if desired. Slice into 12 slices and enjoy! If storing, transfer to an air-tight container and keep in the fridge until ready to serve

Category: Cakes
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 191
Fat: 12
Carbohydrates: 23
Protein: 4

Keywords: Banana Cake, Gluten-free Cake, Sheet Cake, Paleo Cake