Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

I believe in banana bread.

Ever since I was a little girl, I knew the meaning of speckled ripe bananas sitting on the kitchen counter. And this brought me real comfort. It still does, but not just for me anymore, for my kids.




If you own a copy of my first gluten-free, dairy-free book, Cooking for Isaiah, then you may already be familiar with my Mom’s famous banana bread. This one is a bit different. It’s got big chunks of banana and chocolate in it.

Yes, chocolate—my sweet addiction. More than that, it’s moist and delicious. So much so that it was gone the same day I baked it. Just like that. To me, that’s the seal of approval I always crave. It’s a proven sign of a successful recipe. So if you think you already have a favorite banana bread recipe, you still may want to give this one a try.


Gluten-Free, Dairy-Free Chunky Monkey Banana-Chocolate Ring Cake


Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,


Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

Yield: 1 cake


1¾ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

1½ teaspoons cinnamon

2 large eggs, at room temperature

¾ cup granulated sugar

½ cup canola oil

1½ cups coarsely mashed ripe bananas (about 3)

1 cup chocolate chunks, such as Enjoy Life

2 teaspoons vanilla extract

Confectioners’ sugar, for dusting (optional)


  1. Preheat the oven to 350°. Grease a springform bundt pan or a small bundt pan. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a medium bowl, whisk together the eggs, sugar, oil, bananas, chocolate chunks and vanilla. Stir the wet ingredients into the dry to combine.
  2. Transfer to the prepared pan; bake until golden and a toothpick inserted comes out dry, about 35 minutes (depending on your pan size); let cool on a rack. Invert onto a serving platter; dust with confectioners' sugar, if using.


  1. Delicious, just made it, and we all love it. I’m happy that its gone though. 3 pieces were more than I should have eaten.

  2. Hi Anna! Happy the cake was loved by all! Talk soon, Silvana

  3. Hi Silvana. Can this be cooked in a bananna bread pan like the one in your book?

  4. I am about to bake this for my family. My 2 year old was recently diagnosed with Celiac disease. Your book, cooking for Isiah has been my savior pretty much every day of the week. Whenever I use a different cook book both of my kids say, “this isnt a silvana recipe is it mom?” Thank you for making this huge life change manageable for the whole family and bearable for me to cook from scratch. Im not a chef in any sense. I just wanted to say thank you very much!

  5. Thanks for a great recipe! I tried it with a couple substitutions since we wanted more of a fidgety cake, and it was great. For other chocolate fans, I subbed in 1/4 c cocoa powder for some of the go flour mix, added an extra egg just in case for texture and subbed in 1/4 c br sugar for white. I would’ve used all brown, but we were out. Also added a bit of nutmeg because it’s yummy. Buttered and floured the buddy pan, and let it sit for about ten minutes before turning it out and it came out perfectly. Must copy down recipe for future use! Thanks again!

  6. Delicious, but far too sweet for our family. K will definitely make this again, but with less sugar and vanilla. Thanks for this great site and your wonderful outlook!