This chocolate banana cake recipe is honestly EVERYTHING!
If you have some overripe bananas sitting in your kitchen cabinet, don’t throw them away just yet.
Instead, put your baking skills to the test and try out this banana cake recipe. I promise you won’t regret giving this a shot.
I’ve been craving chocolate a lot lately. Each time I think of baking something, chocolate always comes to mind.
I honestly believe it has a lot to do with my hormones this period, but thankfully, I’m not too mad about it.
Chocolate Banana Cake: A Vegan Favorite
If you happen to dislike chocolate (which I’m not sure why you would) then you can completely skip adding the cocoa powder and chocolate chips. However, do keep in mind it will take away from the overall flavor of this recipe.
This recipe is honestly so simple and quick to make. It does require a lot of waiting time, but the end result is worth the wait. If you want it ready within minutes, you could try increasing your baking temperature a bit. However, I would strongly recommend you keep it between 360-390 degrees Fahrenheit.
Why You’ll Love This Chocolate Banana Cake
The one thing I love about this chocolate banana cake is that it reminds me so much of my chocolate pancakes recipe. The only difference is that this has banana in it, which gives it its own unique taste.
As a topping for this banana cake, I chose to go with sliced almonds. I had no idea what I was thinking when I chose this as a topping, but I’m grateful I didn’t dismiss the idea. The roasted almonds combined with the chocolate chips gave it a nice crunchy exterior and gooey interior, which had me wanting more.
If you don’t have sliced almonds on hand, walnuts would be a great alternative. I just personally prefer to use almonds over walnuts.
Let me know in the comments if you gave this recipe a try. Also, feel free to tag me on Pinterest with a picture of your meal.
Chocolate Banana Cake Recipe
Ingredients
- 1 cup Almond milk
- 2 cups all-purpose flour
- 2½ tbsp cocoa powder
- ½ cup sugar
- ½ cup brown sugar
- 3 bananas - overripe
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon - ground
- 1 tbsp olive oil
- 1 tsp vanilla extract
- chocolate chips - topping
- 1 pinch salt - optional
Instructions
- Preheat your oven to 350 °F and line a parchment paper in your baking pan
- In a medium sized bowl, mash your overripe bananas with a potato masher or fork until you achieve a smooth batter consistency.
- Add your olive oil, vanilla extract and almond milk to the bananas and combine.
- To a separate bowl, add in your dry ingredients (flour, cocoa powder, refined sugar, brown sugar, baking soda, baking powder, cinnamon, salt) and combine
- Add your dry ingredients to your wet ingredients (banana mixture) and combine until you achieve a smooth batter.
- Add in your chocolate chips and combine.
- Pour in your combined mixture into your baking pan. Be sure to coat your baking pan with butter or parchment paper to avoid sticking.
- Top batter with sliced almonds and chocolate chips
- Bake for 60-65mins or until a toothpick inserted comes out clean.
- Serve and Enjoy
11 Responses
hi! can I use regular whole milk instead of almond milk? would the measurements change?
Yes, you can use regular whole milk. The measurement stays the same if used.
could i use a liquid sweetner and also reduce the amount?
I tried the Chocolate Banana Cake recipe & it was an epic fail. I baked it for 65 min. @ 350 like the directions stated & when I stuck the toothpick in it, it came out clear. So, I figured it was done….took it out of the oven, and as it was cooling the center started to sink. So I then stuck the toothpick In different areas on the cake only to find out that it was gooey. So then, I put it back in the oven and baked it for another 20 minutes. Let it cool and then put it in the fridge for overnight. The next day I took it out for lunch and decided to frost it. Took it over to my daughters for Sunday lunch & was horrified to find out it was STILL VERY GOOEY INSIDE. We ate what we could (edges only) & threw the rest out. Disappointing for sure! Do you use one cake pan or maybe two? What we could taste of it was good, but the gooey parts we didn’t even try.
Hmm.. that’s odd, I’m so sorry that happened to you. Maybe you could try making it into cupcakes. It seems your oven wasn’t heating the entire baking pan evenly hence why the inside was gooey. It shouldn’t be so, especially after you baked it for an additional 20mins.
Perhaps, it could be an oven issue, cause I don’t see why you would bake it for so long and still have that issue.
Just tried this recipe. My grandson gave it a 9 out of 10. He said if I put a good vanilla icing he would give it a 10. Lol. Very moist and delicious. Thanks
yayy!! I’m glad he loved it..
Hi! Would this work if I did cupcakes? Thanks
Yes, it should work for cupcakes too.
Please can you post a recipe for chocolate brownie? 🙂
Thanks
Sure… look out for it in the near future.