• Cooking Time: about 55 minutes
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Summer 2013

Courtesy of Janice Newhook, adapted from Sobeys Inspired Magazine


  • 2 cups ripe mashed bananas (3 large)
  • 2 tsp. lemon juice
  • 2 ½ cups GF all purpose flour mix
  • ½ cup cocoa
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ tsp. xanthan gum
  • ½ cup vegetable oil
  • 2 cups brown sugar
  • 3 extra large eggs
  • 1 Tbsp. vanilla
  • 1 ½ cups buttermilk
  • ½ cup semi-sweet chocolate chips or milk chocolate chips


  • Preheat oven to 375°F.
  • Grease and flour a bundt cake pan or angel food pan.
  • In small bowl mix together banana and lemon juice.
  • Set aside.
  • In medium bowl mix flour, cocoa, baking soda, salt and xanthan gum.
  • Set aside. In large bowl, beat oil and brown sugar until light and fluffy, beat in eggs, one at a time and add vanilla.
  • Blend in half the flour mixture and half the buttermilk, then mix in remaining flour and butter-milk.
  • Fold in mashed bananas and chocolate chips.
  • If using a food processor, put the bananas in the processor in chunks to mash.
  • Bake until skewer inserted into the thickest part of the cake comes out with only a few moist crumbs (roughly 55 minutes).
  • Half way through cooking, turn the oven down to 350°F.
  • Cool in pan, set on cooling rack for 30 minutes before turning out onto a plate.
  • If you want to make a glaze for this just melt ¼ cup chocolate chips with 3 tbsps. milk in microwave and whisk together until smooth.
  • Drizzle over cake ...or just dust the cake with icing sugar.

Categories: Cake  Glaze  Gluten-Free 

Author Credit: Sobey

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