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Chocolate Banana Cake Recipe

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3.8 from 6 reviews

This one-bowl chocolate banana cake is a healthy and delicious dessert or snack, featuring a moist and rich chocolate flavor balanced with natural sweetness from bananas. Easy to prepare with simple ingredients and baked to perfection, it offers a delightful treat that improves in taste and texture after resting overnight.

Ingredients

Dry Ingredients

  • 1 cup flour (or try a low carb Keto Cake Recipe)
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 2/3 cup water
  • 2/3 cup sugar (refined sugar free for Chocolate Banana Bread variation)
  • 1/3 cup mashed banana
  • 1/4 cup coconut oil or almond butter (or additional banana for low fat option)
  • 2 tsp pure vanilla extract

Optional

  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the Pan: Grease an 8-inch square baking pan or line the bottom with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Preheat Oven: Set your oven to 350°F (175°C) and allow it to preheat completely to ensure even baking.
  3. Mix Dry Ingredients: In a large bowl, combine the flour, unsweetened cocoa powder, Dutch cocoa powder, baking soda, and salt. Stir well until the mix is uniform with no clumps.
  4. Add Wet Ingredients: Add water, sugar, mashed banana, coconut oil or almond butter, and vanilla extract to the dry mixture. Stir gently just until all ingredients are evenly combined; avoid overmixing to keep the cake tender.
  5. Pour Batter and Add Chocolate Chips: Spread the batter evenly into the prepared pan. If using, sprinkle mini chocolate chips evenly over the top for added texture and burst of chocolate flavor.
  6. Bake the Cake: Place the pan on the center rack of the preheated oven. Bake for 25 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
  7. Cool and Rest: Remove the cake from the oven and allow it to cool. For best taste and texture, cover it loosely with a towel and let it rest overnight at room temperature or in the refrigerator before serving.

Notes

  • You can substitute flour with a low carb keto-friendly flour blend to make a keto version of this cake.
  • For a lower fat version, use additional mashed banana instead of coconut oil or almond butter.
  • The resting overnight step enhances flavor and brownie-like texture, but you can enjoy the cake immediately if pressed for time.
  • Use refined sugar-free alternatives or natural sweeteners to reduce processed sugar content.
  • Make sure not to overmix the batter to prevent a dense cake.

Find it online: https://bitezly.com/chocolate-banana-cake-recipe-2/