Gluten Free Banana Chocolate Ripple Cake (Easy, Moist Snack Cake)
This Banana Chocolate Ripple Snack Cake is soft, moist, and swirled with melted chocolate for rich, gooey bites in every slice.
Prep Time 20 minutes mins
Cook Time 21 minutes mins
45 minutes mins
Course Dessert, Snack
Cuisine cake
- 2 ripe bananas mashed
- ½ cup brown sugar
- ¼ cup maple syrup or honey
- 1 large egg
- ¼ cup neutral oil
- 1 tsp vanilla
- 1 cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Chocolate Swirl
- ½ cup chocolate chips
- ⅓ cup chopped chocolate melted (for the swirl)
Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
Mix wet ingredients
Mash the bananas until mostly smooth. Whisk in the brown sugar, maple syrup, egg, oil, and vanilla until fully combined.
Add dry ingredients
Stir in the gluten-free flour, baking powder, baking soda, and salt. Mix just until combined—don’t overmix.
Fold in chocolate chips
Pour batter into pan and smooth the top
Add the chocolate ripple
Drizzle the melted chocolate across the top in lines.
Use a knife to gently swirl it through the batter (just a few passes).
Don’t overmix—you want visible ribbons, not fully blended batter.
Bake for 25–30 minutes
The center should be just set with a few moist crumbs.
Cool slightly, then slice
Best served slightly warm when the chocolate is still soft.
Keyword Banana Chocolate Cake, gluten free banana cake recipe, gluten free banana cake recipes, Gluten-Free Banana Cake