Why You’ll Love Chocolate Banana Cake: A Healthy One‑Bowl Dessert Recipe
This cake is effortless to make — just mix everything in one bowl and bake! It’s healthier than a typical chocolate cake with less sugar and whole‑food ingredients, and it’s incredibly moist thanks to ripe bananas. Plus, it’s versatile: you can tailor it to suit special diets without compromising flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup flour
1/4 cup unsweetened cocoa powder
2 tablespoons Dutch cocoa powder or extra unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup water
2/3 cup sugar
1/3 cup mashed banana
1/4 cup coconut oil or almond butter (or extra banana for a lower‑fat version)
2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips (optional)
Directions
-
Preheat the oven to 350°F (175°C). Grease an 8‑inch square baking pan or line the bottom with parchment paper.
-
In a large mixing bowl, combine all dry ingredients (flour, cocoa powders, baking soda, salt, and sugar).
-
Stir in the water, mashed banana, coconut oil or almond butter, and vanilla extract until just combined.
-
Spread the batter evenly in the prepared pan. Sprinkle with mini chocolate chips if using.
-
Bake on the center rack for about 25 minutes, until a toothpick inserted in the center comes out clean.
-
Let the cake cool. Cover loosely with a towel overnight (either on the counter or refrigerated) to allow excess moisture to escape — this prevents it from becoming too dense.
Servings and timing
Yield: About 9 slices
Total time: Approximately 25 minutes (plus cooling time)
Variations
-
Vegan & Egg‑Free: The recipe is already vegan and egg‑free as written.
-
Gluten‑Free: Use a gluten‑free all‑purpose flour blend in place of regular flour.
-
Oil‑Free: Substitute the coconut oil or almond butter with additional mashed banana for a lower‑fat version.
-
Sugar Alternatives: You can use coconut sugar, date sugar, or xylitol instead of refined sugar.
-
Add‑Ins: Fold in chopped nuts or dried fruit for added texture and flavor.
Storage/Reheating
-
Storage: Store leftover cake in an airtight container in the refrigerator for 3–4 days.
-
Freezing: Freeze slices in a freezer‑safe bag for up to 2–3 months.
-
Reheating: Warm individual slices in the microwave for about 15–20 seconds before serving.
FAQs
How ripe should the bananas be?
Use very ripe bananas with lots of brown spots — they’re sweeter and mash more easily, improving the cake’s texture.
Can I make this cake without added sugar?
You can substitute refined sugar with alternatives like coconut sugar or xylitol, but avoid liquid sweeteners unless you adjust other ingredients.
Is this cake suitable for vegans?
Yes — this recipe is naturally vegan, as it contains no eggs or dairy.
Can I use almond flour instead of regular flour?
Almond flour may require recipe adjustments and can change the texture significantly, so it’s not recommended without testing other proportions.
Why should I cover the cake with a towel overnight?
Covering with a towel allows excess moisture to escape, preventing a dense, soggy texture.
Can I add frosting to this cake?
Yes! A simple chocolate or coconut whipped cream frosting pairs deliciously with this cake.
How do I make it gluten‑free?
Use a gluten‑free all‑purpose flour blend in place of regular flour.
Can I double the recipe?
Yes — for a larger cake, double the ingredients and bake in a larger pan, adjusting time as needed.
What pan size should I use?
An 8‑inch square pan works well for the recipe yield.
Can I add nuts or fruit?
Yes — chopped nuts or dried fruit make great additions for extra texture and flavor.
Conclusion
This Chocolate Banana Cake is a wonderfully simple dessert that proves healthy baking can still be delicious. With just one bowl and wholesome ingredients, you’ll enjoy a chocolatey, moist cake that’s perfect for snacking, dessert, or sharing. And with its flexible ingredients, you can adjust it to fit your dietary preferences easily.
