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 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.
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 stirring using a whisk until the dry ingredients are no longer visible. Do NOT overmix.
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.
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.
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.
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
Recipe
Healthy Chocolate Banana Loaf Cake
Equipment
- 22cm/8.5'' loaf pan
- Food processor
Ingredients
- 8.81 ounces (250 g) overripe bananas approx. 3 med. bananas, a little over 1c, weigh after peeling
- ⅓ cup plus 1tbsp (130 g) maple syrup
- 3.17 ounces (90 g) dates pitted, roughly chopped
- 2 large eggs
- ½ cup less 2tsp (110 ml) vegetable oil
- 1¼ cup (155 g) all-purpose/plain flour
- 4⅕ tablespoons (35 g) cocoa powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ½ cup+1tbsp (100 g) chocolate chips
Instructions
- 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.
- 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 stirring using a whisk until the dry ingredients are no longer visible. Do NOT overmix.
- 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 aluminium foil and continue baking for 15-20 minutes.
- 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.
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 and a little wobbly.
- 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.
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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Rabia
Looking forward to trying this. It would be great to know how to.mqke this without maple syrup relying on the sweetness from dates and bananas only
Monika
May not be sweet enough as cocoa is bitter.
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:)
Heather
Making again today for a 4th birthday celebration for my daughter!
Monika
Happy birthday!
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!