Name: Healthy Chocolate Banana Loaf Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 7.05 ounces overripe bananas (approx. 2 med. bananas, weigh after peeling); 1 cup+1tbsp almond flour/ground almonds (4.23oz); ½ cup all-purpose/plain flour; 3⅓ tablespoons cocoa or cacao powder; 1⅓ teaspoons baking powder; ⅓ teaspoon bicarbonate of soda; 3.88 ounces dates (pitted, roughly chopped); ⅓ cup less 1tbsp maple syrup; ⅓ cup vegetable oil; 2 large eggs; ½ cup+1tbsp dark chocolate chips (3.53oz)

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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 chocolate banana cake with bananas in background.

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

Ingredients for making chocolate banana cake in individual dishes. — Healthy Chocolate Banana Cake Ingredients.

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.

Dry ingredients in bowl for banana chocolate cake.

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 (along with ⅔ of the chocolate chips) 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, 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).

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 30 minutes remove from the pan (along with the parchment) and place on a rack to cool completely.

Top down view of chocolate cake in loaf pan with parchment.

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.

Side view of chocolate loaf cake with plate and bananas in background.

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.

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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