My Banana Muffins are consistently one of the most popular recipes on my blog. Bananas make an excellent sweetener in baked goods, and also make them moist. Here’s another recipe just right for using up overripe bananas! It requires only 9 common ingredients.
My husband is currently on paternity leave, with the birth of our new baby in late February. On our first day home from the hospital, he read a book to our toddler daughter about a dinosaur who makes a chocolate cake and makes a big mess. After reading the book, he rocked stay-at-home-dad mode and got up and baked a chocolate cake with our two-year-old. Of course, she loved it, and almost made as big of a mess as that dinosaur.
They made a banana chocolate cake that was delicious, but had 2/3 cup of coconut sugar and not much banana. I’ve tested and tweaked this recipe a few times to make bananas the main sweetener. In addition to the bananas, you can use your sweetener of choice (dry or wet). All the fiber from the bananas and whole-grain flour slightly compensates for the sugar, better than your typical white-flour high-sugar cake. I like to blend the bananas in a food processor so the sweetness is well-distributed with no banana chunks. A good mash job with a fork works fine, too.
You can make it in a 9-inch square pan, or bake a dozen chocolate cupcakes. I have these silicone muffin pans (affiliate link) that are amazing, and the cupcakes pop right out without using any oil to grease them.
This cake is just right for a fun, simple, delicious baking project! Moist, chocolatey and perfectly sweet.
Full of fiber and primarily sweetened with bananas, this fun whole-food plant-based cake is much healthier than most, chocolatey and delicious!
- 1 3/4 cups mashed banana (3-4 overripe bananas)
- 1/3 cup maple syrup, sugar, or date paste
- 1/2 cup water or plant milk
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat or spelt flour
- 1/4 cup almond flour, almond butter, or peanut butter
- 1/2 cup dairy-free chocolate chips
Preheat oven to 350. Line an 8-inch cake pan with parchment paper. For cupcakes, use a silicone muffin tin or grease a regular muffin tin.
Mash bananas very well with a fork or put them in a food processor so they are very smooth.
Add water and sweetener to mashed bananas. If using nut butter, mix this in, too.
In a bowl, mix dry ingredients well.
Stir banana mixture in, then stir in half of the chocolate chips.
Pour into prepared pan, then sprinkle remaining chocolate chips on top.
Bake cake for 25-30 minutes, until the center is firm. Bake cupcakes for 20 minutes. Let cool completely before eating.
For lower fat, you can skip the almond flour or nut butter. It will have a denser texture but is still yummy.
For lower sugar skip the chocolate chips and use chopped walnuts instead.
For gluten-free, I think all-purpose GF flour or oat flour would work well, but I haven't tried it. Let me know if you do.
Adapted from Chocolate Covered Katie.