This moist and fluffy, healthy chocolate banana cake recipe is made using buttermilk and a moderate amount of sugar. It's an everyday simple cake that comes together in minutes.
This easy healthy chocolate banana cake is simple to make and takes under 15 minutes to prepare. Low in sugar and fat, it is made with buttermilk and oil so it's light, fluffy and super delicious!
Healthy Chocolate Banana Cake - Ingredients
Can chocolate cake be healthy?
Yes! There are many ways of making our favourite desserts a little healthier. I like to swap butter for vegetable oil, for example, which is what I’ve done in this cake recipe. I also try to use a moderate amount of sugar in my baking. For me too much sugar can sometimes overpower the overall flavour of a cake.
Using bananas in a dessert recipe is a good way of adding natural sweetness so there is no need to add a huge amount of sugar. Thanks also to the bananas this simple chocolate cake is quite moist.
In addition to the healthy oil and a moderate amount of sugar this easy homemade chocolate cake also contains buttermilk. This nutritious ingredient is delicious as a beverage but also great in baking. You might like banana buttermilk muffins, marzipan cake or cauliflower cheese scones).
I also like to use cacao powder which is a little healthier than cocoa, but either one is fine in this recipe. (You might also like this collection of 27 everyday healthy cacao recipes).
Step-by-step recipe instructions
1.Preheat the oven to 180 C. Line the bottom of a 24 cm spring-form pan with parchment paper, grease the sides and dust with flour. In a large bowl combine the dry ingredients, including both sugars, and stir thoroughly using a whisk.
2. In another bowl whisk together the eggs, oil, buttermilk and vanilla until smooth.
3. Pour in the mashed banana and stir to combine.
4. Then simply combine the 2 mixtures and stir only until the dry ingredients are no longer visible.
5. Pour the cake batter into your pan and bake in the centre of the oven for 1 hour and 10 minutes.
6. Remove from the oven and set aside for 15 minutes. Then carefully remove the ring from the pan and allow the cake to cool completely before cutting. Decorate with chocolate shavings (optional).
Top tips for making chocolate and banana cake
- Use very ripe bananas for maximum sweetness.
- Do not overstir the batter. Stir just to combine the ingredients.
- Decorate with chocolate shavings (use a grater), powdered sugar, chocolate drizzle or enjoy without any toppings.
- Best served on the day. Keep covered and use within 3 days.
- Freeze for up to 3 months.
More healthy chocolate cake recipes
- Simple Chocolate Coconut Cake (Dairy Free, Healthy)
- Chocolate Ricotta Cheesecake (Healthy, Baked)
- 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 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 Cake with Buttermilk
Equipment
- 24 cm (9½ inch) spring form pan
Ingredients
- 240 g flour
- 60 g cocoa or cacao powder
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 100 g light brown soft sugar
- 120 g sugar
- 280 g mashed banana approx. 2½ bananas
- 160 ml buttermilk
- 120 ml vegetable oil
- 3 medium eggs
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 24 cm (9½ inch) round springform cake pan with non-stick baking paper. Grease the sides with a little oil and dust with flour. Turn the tin upside down to remove excess flour. Set aside.
- In a bowl combine the flour, baking powder, soda, cocoa/cacao, both sugars and salt and stir thoroughly using a whisk, removing any lumps.
- In another large bowl combine the eggs, oil, buttermilk and vanilla and whisk together until smooth. Pour in the mashed banana and stir thoroughly. Pour into the flour mixture and stir using a large spoon only until the dry ingredients are no longer visible. The mixture will be lumpy.
- Pour the cake batter into the tin and bake in the centre of the oven for 1 hour.
- Remove from the oven and let cool in the pan for 15 minutes. Then remove the sides of the pan and allow to cool completely before serving. Decorate with chocolate shavings, powdered sugar (both optional).
Notes
- Use very ripe bananas for maximum sweetness.
- Do not overstir the batter. Stir just to combine the ingredients.
- Decorate with chocolate shavings (use a grater), powdered sugar, chocolate drizzle or enjoy without any toppings.
- Cool completely before decorating and cutting (it will cut better).
- Best served on the day. 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.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Thanks Corina! I thought about the styling of this cake long and hard;)
This looks so yummy. I’d love to try this one out for the holiday season. Thanks for FiestaFriday.
Thank you! It's very easy to make!
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.
Thanks! Hope she likes it if she does make it!