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.

Side view of healthy chocolate banana cake on top of plate.

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 not too sweet!

Healthy chocolate banana cake - ingredients and substitutions

Bananas: add flavour, natural sweetness as well as moisture.
Flour: Use all-purpose/plain flour.
Bicarbonate of soda and baking powder.
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 and moisture, plus enhances the flavour of the bananas and chocolate.
Vegetable oil.

Step-by-step recipe instructions

1.Preheat the oven to 350 F/180 C/160 fan/ 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, cocoa, baking powder and bicarbonate of soda. Stir in ⅔ of the chocolate chips and set aside.

2. To the food processor add the eggs, bananas, dates, maple syrup and oil.

Chopped banana, dates and eggs in blender bowl.

3. Pulse until the dates are very finely chopped.

Side view of banana date bread wet mixture in food processor bowl.

4. Transfer the wet mixture into a large bowl and gradually add in the dry mixture stirring using a whisk until the dry ingredients are no longer visible. Do NOT overmix.

Whisking together wet and dry ingredients for chocolate banana cake in bowl.

5. Pour the cake batter into your pan and scatter over the remaining chocolate chips. Bake in the centre of the oven for 50 minutes then cover loosely with foil and continue baking for 15-20 more minutes.

Top down view of banana chocolate cake batter with chocolate chips in loaf pan.

6. Remove from the oven and set aside to cool. After about 20 minutes remove from the pan (along with the parchment) and place on a rack to cool completely.

Top down view of chocolate and banana cake in pan.

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

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 and a little wobbly.
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

I recommend that you do as it produces the best texture and is the quickest and easiest method of preparing the wet mixture. Alternatively you can use a blender (but make sure you can still see specks of dates in the mixture, so do not overblend) then combine and make the cake as per Instructions.

Recipe

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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