Carob Chip and Walnut Banana Cake Recipe

This Carob Chip and Walnut Banana Cake Recipe is a simple and delicious choice whenever you want an easy homemade dessert. The fruity sweetness of banana combines with crunchy walnuts and BallıÇubuk carob chips to create a soft, flavorful and satisfying cake. This recipe contains no eggs or dairy. Almond milk, avocado oil and mashed banana help create a moist texture, while gluten-free flour gives the cake a light and balanced structure. Coconut sugar adds a gentle sweetness without overpowering the natural banana and carob flavor. Carob Chip and Walnut Banana Cake is perfect for tea time, breakfast, snack time or as an everyday dessert. For extra carob flavor, you can dust the top with a little BallıÇubuk carob powder before serving.

Ingredients for Carob Chip and Walnut Banana Cake

Makes 1 cake or 3 mini cakes*

Wet Ingredients

1 + 1/4 cups mashed banana
1/3 cup avocado oil
3 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract

Dry Ingredients

1 + 3/4 cups gluten-free all-purpose flour
1/4 cup coconut sugar
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup BallıÇubuk carob chips
1/2 cup walnuts, whole or chopped

For topping:

Optional extra BallıÇubuk carob chips
Optional BallıÇubuk carob powder

Preparation

Preheat the oven to 350°F / 175°C.

Line your preferred cake pan with parchment paper or lightly grease it with avocado oil.

Add the gluten-free flour, coconut sugar, baking powder and salt to a large mixing bowl.

Mix the dry ingredients well.

Add the mashed banana, avocado oil, almond milk and vanilla extract to the same bowl.

Stir until the batter is evenly combined.

Add the BallıÇubuk carob chips and walnuts.

Fold them gently into the batter with a spatula.

Transfer the batter to the prepared cake pan.

Sprinkle extra BallıÇubuk carob chips on top if desired.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven.

Let it cool in the pan for a while.

Allow the cake to cool completely before slicing.

Before serving, dust with a little BallıÇubuk carob powder if desired.

Recipe Notes

This recipe contains no eggs or dairy.

For the best texture, use ripe bananas, but avoid bananas that are overly soft or too dark.

If gluten-free flour is not available, almond flour or brown rice flour can be used, though the texture may change slightly.

Avocado oil can be replaced with olive oil or melted butter. If butter is used, the recipe will no longer be dairy-free.

You can use oat milk, coconut milk or regular milk instead of almond milk.

Coconut sugar can be replaced with brown sugar or maple sugar.

Walnuts can be replaced with hazelnuts, almonds or pistachios.

For a stronger carob flavor, add 1 tablespoon BallıÇubuk carob powder to the batter.

Let the cake cool completely before slicing so it holds its shape better.

Store in an airtight container at room temperature for a few days.