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Chocolate Banana Cake Recipe

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3.8 from 3 reviews

This moist and flavorful Chocolate Banana Cake combines rich cocoa with the natural sweetness of bananas, creating a deliciously simple dessert perfect for any occasion. With a hint of coconut oil and optional mini chocolate chips, this cake is easy to make and improves in taste and texture when enjoyed the day after baking.

Ingredients

Dry Ingredients

  • 1 cup flour (or try this 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
  • 1/3 cup mashed banana
  • 1/4 cup coconut oil (or almond butter or additional banana for low fat)
  • 2 tsp pure vanilla extract

Optional Topping

  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare Pan and Oven: Grease an 8-inch square baking pan or line the bottom with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the batter is ready.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, unsweetened cocoa powder, Dutch cocoa powder, baking soda, and salt. Stir thoroughly until all the dry ingredients are evenly mixed to ensure a consistent batter.
  3. Add Wet Ingredients: Add the water, sugar, mashed banana, coconut oil, and pure vanilla extract to the dry ingredients. Stir gently just until everything is evenly incorporated—avoid over-mixing to keep the cake tender.
  4. Pour Batter into Pan: Spread the batter evenly into the prepared 8-inch square pan. If using, sprinkle the mini chocolate chips over the top to add extra chocolatey bursts in the cake.
  5. Bake the Cake: Place the pan on the center rack of the preheated oven and bake for 25 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  6. Cool and Rest: Remove the cake from the oven and allow it to cool completely in the pan. For the best flavor and texture, cover loosely with a towel and let it rest overnight either on the counter or refrigerated before serving.

Notes

  • You can substitute almond butter or additional mashed banana for the coconut oil for a lower fat option.
  • Using Dutch cocoa powder alongside unsweetened cocoa powder enhances the chocolate flavor and gives a richer color.
  • Letting the cake rest overnight improves both the taste and texture, making it more moist and flavorful.
  • Feel free to use a low carb or keto flour alternative if you want a lower carbohydrate version of this cake.
  • If you do not have mini chocolate chips, you can chop regular chocolate into small pieces and sprinkle on top.
  • Store leftovers covered at room temperature for up to two days or refrigerated for up to five days.

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