CHOCOLATE BANANA CAKE | NATIONAL CHOCOLATE CAKE DAY

by soulfulpalate
chocolate banana cake

Thank goodness we have days like these which gives me an extra excuse to relish my desserts. In my opinion, chocolate should be declared an international dessert. And why not? It tastes simply magnificent into whichever dessert recipe you add it. But even more so feels excellent in the form of a cake. This chocolate banana cake recipe of mine is easy, healthy, and pretty low on calories. It is vegan and gluten-free. I made it gluten-free by using oats flour, but you can use almond or coconut flour too. Or simply use regular wheat flour if no issues with gluten.

It is vegan because it has no eggs (which is used for baking most of the things, but here we substituted with the watery paste of powdered chia seeds/flaxseeds). Instead of dairy-based butter, I used cacao butter, which gives fantastic taste and aroma to this chocolate banana cake. Sounds yum…right!!!! You can use coconut oil or any other plant-based fat as a shortening for baking this chocolate banana bread. There is no refined sugar in this recipe because I love the natural sweetness of bananas and is pretty enough for me. However, you can certainly add coconut sugar or honey, or any other natural sweetener of your choice if you want your cake sweeter.

I have used cacao powder (dutch processed) as I mostly do for most of my chocolate recipes. You can use regular cocoa powder if you wish. Also, for chunky taste, I like to use roughly chopped up dark chocolate instead of chocolate chips. You can use regular chocolate chips also though be cautious of the extra sugar going in. Dark chocolate is a healthier option in my opinion. Still, its a good idea to acquaint yourself with some interesting health-related facts of everyone’s favorite dessert ingredient. Read here.

I have to admit this chocolate, and banana bread tastes absolute divine, especially fresh out of the oven. It has crunchiness from nuts and seeds along with the bitter taste of dark chocolate cutting right into the sweetness of bananas. I added toasted walnuts, salted pumpkin seeds, muskmelon seeds, and chopped dark chocolate on top before popping it into the oven. And oh my!! It not only taste divine but gave such a beautiful look overall. I hope you like it as much as I did and most of all, enjoy it!! Also, see my other healthy recipes such as dark chocolate tart, vegan fruit cheesecake with a chocolate crust, brownies, shortbread cookies and black forest cake for more fun chocolate dessert ideas.

chocolate banana cake
chocolate banana cake

Chocolate Banana Cake

Thank goodness we have days like these which gives me an extra excuse to relish my desserts. In my opinion, chocolate should… Desserts chocolate, banana, cake, baked goods, healthy dessert, vegan, plant-based European Print This
Prep Time: Cooking Time:
Nutrition facts: 191 calories 3 grams fat

Ingredients

  • 1/2 cup Cacao Butter/Coconut Oil
  • 1 cup Cacao Powder
  • 1 1/2 cup Oats Flour
  • 1 teaspoon Baking Powder
  • 2 Ripe Bananas
  • A pinch of Sea Salt
  • 1 teaspoon Cinnamon Powder
  • 100 g Melted Chocolate
  • 2 teaspoon Chia Powder
  • 1/2 cup Water
  • For Toppings:
  • Walnuts
  • Dark Chocolate (roughly chopped chunks or chips)
  • Pumpkin Seeds
  • Muskmelon Seeds

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a small cup, pour hot water over powdered chia seeds or flax seeds. Mix it thoroughly and set aside to get thickened.
  3. In a large mixing bowl, sift together oats flour, cacao powder, baking powder, cinnamon powder, and sea salt. Keep it aside.
  4. In another mixing bowl, blend bananas with chia or flax seed paste and melted cacao butter/coconut oil. 
  5. Melt the chocolate either in the microwave or over the stove using a double boiler method. Then let it cool down a bit and pour it in the wet ingredients. Whisk everything thoroughly.
  6. Now add dry ingredients to wet ingredients gradually mixing everything gently. Once fully incorporated, whisk the whole mixture together fully and thoroughly.
  7. Add water to adjust the consistency of the batter because oats soak up a lot of moisture.
  8. Grease the baking dish with a bit of oil and set parchment paper in a way that you can easily pull out the baked chocolate banana cake from the baking dish. (I do that by placing two separate oversized parchment paper and insert one over the other in the baking dish. This will ensure smooth surface too.)
  9. Pour the prepared batter into the baking dish.
  10. Top the batter with toasted walnuts, roughly chopped dark chocolate, pumpkin, and muskmelon seeds.
  11. Bake at 350 degrees Fahrenheit for about 30-40 minutes. Alternatively, if the tip of a toothpick comes out clean when inserted in the center of the cake, that means it is done.
  12. Once baked, take out the baking dish from the oven and let it cool down a bit. Slice it up and enjoy it while it's still warm. 

Notes

  • The cake can be stored up to 5 days in the refrigerator. Always warm it a bit in the oven since oats-based recipe tends to become hard in the fridge. It will taste much better when war.

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