This fluffy gluten-free banana chocolate chip cake is paired with the best cream cheese frosting ever. Made with ripe bananas, eggs, almond flour, and tapioca starch, it’s a delicious treat that everyone will love.
1: Preheat oven to 350°F and line an 8×8 square baking sheet with parchment paper or generously grease the baking dish.
2: In a large bowl, mash your bananas. Whisk your eggs, maple syrup, and vanilla in with the bananas until smooth.
3: Stir in your almond flour, tapioca flour, baking soda, baking powder, and sea salt until a smooth batter forms.
4: Fold in chocolate chips.
5: Pour batter into your lined or greased baking dish, then bake for 30-35 minutes until a toothpick comes out mostly clean.
6: Allow to completely cool before frosting and slicing.
7: To make the frosting, beat together cream cheese, butter, and vanilla until smooth.
8: Mix in powdered sugar, maple syrup, and salt. If needed, add a bit of milk 1 tsp at a time until smooth and spreadable.
