Description
This moist and rich chocolate banana cake is a healthier dessert made with ripe bananas, cocoa powder, and no eggs or dairy. It’s easy to make and perfect for chocolate lovers looking for a vegan treat.
Ingredients
- 1 1/2 cups mashed overripe banana
- 1/2 cup milk of choice
- 1/2 cup oil or nut butter
- 1 tbsp pure vanilla extract
- 1 cup spelt, white, or oat flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar or unrefined sweetener of choice
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan or line it with parchment paper.
- In a large mixing bowl, combine mashed banana, milk, oil or nut butter, and vanilla extract.
- Stir in the flour, cocoa powder, baking soda, salt, and sweetener until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let cool before slicing and serving.
Notes
- Using very ripe bananas enhances sweetness and flavor.
- You can substitute applesauce for oil for a lower fat option.
- Oat flour makes this recipe gluten-free.
- Tastes even better the next day after chilling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
