Gluten-Free Chocolate Banana Rice Cake
By the Gluten Free Recipes team ·
This delightful gluten-free chocolate banana rice cake, a perfect blend of sweet banana and rich cocoa notes. Its tender, moist crumb and satisfying texture make it an ideal treat for any time of day.
At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including cooked white rice, bananas, gluten-free all-purpose flour blend — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chocolate Banana Rice Cake: When preparing this snacks recipe, exercise caution with ingredients like cocoa powder and chocolate chips, as they can be processed in facilities that also handle gluten. Always choose products with a clear gluten-free certification to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chocolate Banana Rice Cake: This recipe is gluten-free by using rice and a certified gluten-free flour blend, avoiding any gluten-containing grains.
Ingredients
- 1 cup cooked white rice
- 2 ripe bananas, mashed
- 0.5 cup gluten-free all-purpose flour blend
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.33 cup maple syrup or honey
- 2 tbsp melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- 0.5 cup gluten-free chocolate chips (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking pan. In a large bowl, combine the mashed ripe bananas, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Whisk these wet ingredients together until they are well incorporated and the mixture is smooth, about 1-2 minutes.
- 2
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, unsweetened cocoa powder, baking soda, and salt. Ensure there are no clumps of cocoa powder, and the dry ingredients are evenly distributed. This step helps to aerate the dry ingredients for a lighter cake.
- 3
Add the dry ingredients to the wet ingredients in the large bowl. Gently fold them together using a spatula until just combined, being careful not to overmix. Stir in the cooked white rice and the gluten-free chocolate chips, if using, until they are evenly distributed throughout the batter.
- 4
Pour the batter into the prepared baking pan and spread it evenly with the spatula. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should look set and slightly firm to the touch.
- 5
Allow the gluten-free chocolate banana rice cake to cool in the pan for at least 10 minutes before slicing and serving. This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- The riper (more spotted) the bananas, the sweeter and more intensely flavored your result will be.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
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