This healthy chocolate banana cake is moist, fluffy and made without granulated sugar or butter. It's an easy way to turn your overripe bananas into something delicious!
You might also like whole wheat banana date bread.
This healthy chocolate banana cake is simple to make and takes just minutes to prepare. It has a rich flavour, fluffy texture, contains a fair amount of fibre as well as protein and makes a perfect healthy treat both adults and children will enjoy!
This cake is dairy free and can easily be made gluten free (see Ingredients below).
Healthy chocolate banana cake - ingredients and substitutions
- Bananas add flavour, natural sweetness as well as moisture.
- Ground almonds/almond flour: helps make the cake fluffy (using regular flour alone does not work as well).
- Flour: Use plain/all-purpose, wholemeal/white whole wheat or buckwheat flour (if you want this cake gluten free).
- Baking powder: use regular or gluten free if required.
- Dates: add natural sweetness and rich flavour.
- Cacao/cocoa powder: if using cocoa your cake will be slightly darker.
- Chocolate chips: add an extra chocolatey finish. Use either dark or milk chocolate chips/chunks (regular or dairy free if required).
- Maple syrup: adds sweetness enhances the flavour of the bananas and chocolate.
- Vegetable oil.
Step-by-step recipe instructions
1.Preheat the oven to 350 F/180 C/ gas mark 4. Lightly grease and line a 22cm/8'' loaf pan with parchment paper and set aside.
In a large bowl whisk together the flour, ground almonds, cocoa, baking powder and bicarbonate of soda. Set aside.
2. To the food processor add the eggs, bananas, dates, maple syrup and oil.
3. Pulse until the dates are very finely chopped.
4. Transfer the wet mixture into a large bowl and gradually add in the dry mixture (along with â…” of the chocolate chips) stirring using a whisk until the dry ingredients are no longer visible. Do NOT overmix.
5. Pour the cake batter into your pan, smooth out the top and scatter over the remaining chocolate chips. Bake in the centre of the oven for about 55 minutes (your cake is ready if a toothpick inserted into the middle comes out clean).
6. Remove from the oven and set aside to cool. After about 30 minutes remove from the pan (along with the parchment) and place on a rack to cool completely.
Serving suggestions
This healthy banana chocolate cake is perfect for lunchboxes and picnic baskets. It's also delicious a little warm (just enough for the chocolate chips inside to start melting) so if possible microwave individual slices for a few seconds before serving.
You can also serve it with a scoop of vanilla ice cream or a drizzle of custard.
Top tips and FAQs
- For best results I recommend weighing the ingredients rather than using measuring cups.
- Use very ripe bananas for maximum sweetness and flavour. You do NOT need to mash them.
- Do not overstir the batter. Stir just to combine the ingredients. I recommend using either a whisk or rubber spatula for stirring. The batter will be thick.
- For best results cool the cake completely before cutting it (it will cut better).
- Keep your healthy chocolate banana cake covered and use within 3 days.
- Freeze for up to 3 months.
Do I have to use the food processor
No, you don't, but it is the quickest and easiest method of preparing the wet mixture. Alternatively you can mash the bananas, puree the dates (using a stick blender, along with the eggs, oil and maple syrup) then combine and make the cake as per Instructions.
Top tip
Chopping the dates by hand is laborious and not as effective as using the food processor or stick blender method so I do not recommend it.
Related recipes
- Simple Chocolate Coconut Cake (Dairy Free, Healthy)
- Double Chocolate Banana Pancakes
- Sweet Potato Brownies with Pecans (Dairy Free)
- Beetroot Brownies with Coconut (Dairy Free)
- Healthy Easy Pumpkin Brownies with Oil
Keep in touch!
If you make this simple healthy chocolate and banana cake I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Healthy Chocolate Banana Loaf Cake
Equipment
- 22cm/8.5'' loaf pan
- Food processor
Ingredients
- 7.05 ounces (200 g) overripe bananas approx. 2 med. bananas, weigh after peeling
- 1¼ cups (120 g) almond flour/ground almonds 4.23oz
- ½ cup (60 g) all-purpose/plain flour
- 3â…“ tablespoons (25 g) cocoa or cacao powder
- 1â…“ teaspoons baking powder
- â…“ teaspoon bicarbonate of soda
- 3.88 ounces (110 g) dates pitted, roughly chopped
- â…“ cup less 1tbsp (90 g) maple syrup
- â…“ cup (80 ml) vegetable oil
- 2 large eggs
- ½ cup+1tbsp (100 g) dark chocolate chips 3.53oz
Instructions
- Preheat the oven to 350 F/180 C/ gas mark 4. Lightly grease and line a 22cm/8'' loaf pan with parchment paper and set aside. In a large bowl whisk together the flour, ground almonds, cocoa, baking powder and bicarbonate of soda. Set aside.
- To the food processor add the eggs, bananas, dates, maple syrup and oil. Pulse until the dates are very finely chopped.
- Transfer the wet mixture into a large bowl and gradually add in the dry mixture (along with â…” of the chocolate chips) stirring using a whisk until the dry ingredients are no longer visible. Do NOT overmix.
- Pour the cake batter into your pan, smooth out the top and scatter over the remaining chocolate chips. Bake in the centre of the oven for about 55 minutes (your cake is ready if a toothpick inserted into the middle comes out clean).
- Remove from the oven and set aside to cool. After about 30 minutes remove from the pan (along with the parchment) and place on a rack to cool completely.
Notes
- For best results I recommend weighing the ingredients rather than using measuring cups.
- Use very ripe bananas for maximum sweetness and flavour. You do NOT need to mash them.
- Do not overstir the batter. Stir just to combine the ingredients. I recommend using either a whisk or rubber spatula for stirring. The batter will be thick.
- I recommend cooling the cake completely before cutting it (it will cut better).
- Keep covered and use within 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Heather Kamps
This was so delicious! I baked it in a round cake pan for about 35 min instead of in a loaf pan and served it ‘frosted’ with whipped cream and decorated with berries on top for a toddlers birthday cake, it was lovely and both grown ups and kids loved it!
Monika
Oh, I am so happy you were able to turn this simple cake into a birthday cake! The toppings sound fantastic. Thank you for your feedback:)
Rita
This looks so yummy. I’d love to try this one out for the holiday season. Thanks for FiestaFriday.
Monika
Thank you!
Balvinder
Sounds delicious! My daughter really loves banana chocolate cake and trying out new recipes.She always have some in the freezer for her breakfast. I am sure she will love this recipe and can find all these ingredients in our home.
Monika
Thanks! Hope she likes it if she does make it!
Pauline McNee
This looks so delicious and healthy perfect on a Sunday.
Monika
Thank you!