This Double Chocolate Banana Cake is an irresistible treat: moist, flavorful and rich with dark chocolate without relying on refined sugar. It uses wholesome ingredients and delivers real taste without empty calories.
The combination of chocolate and banana is a classic for a reason. In this loaf the two flavors balance beautifully: ripe bananas bring natural sweetness and moisture while cacao creates an intense chocolate profile and deep color. I use whole-grain flour, raw cacao powder and coconut oil to keep the cake wholesome and naturally sweetened.
This cake is easy to make and perfect for when you want something sweet quickly or need a reliable dessert for unexpected guests. It takes about an hour from start to finish, including baking, though it’s best to let the loaf cool before slicing. At my house the cooling time rarely lasts more than fifteen minutes!
If you want to dress it up, a simple dark chocolate glaze adds shine and extra richness. For everyday home baking you can skip the glaze and still get a deeply satisfying loaf that keeps well—the flavors actually develop and mellow over a few days.
Enjoy!
Recipe
Chocolate Banana Cake
5 mins
45 mins
50 mins
Dessert
American
12 slices
250 kcal
Ingredients
Cake
- 1 ½ cup whole grain flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cacao powder
- 3 very ripe bananas
- ½ cup maple syrup
- 2 eggs
- ½ cup extra virgin coconut oil, melted and cooled
- ½ cup dark chocolate chunks or chips (80% cacao or higher)
Glaze
- 1 tablespoon extra virgin coconut oil
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 360°F (180°C). Line a 9×5-inch loaf pan with baking paper and lightly grease with coconut oil.
- In a bowl, whisk together flour, baking soda, baking powder, salt and cacao powder. Set aside.
- In a separate large bowl, mash the bananas with a fork. Add maple syrup, eggs and melted coconut oil, and mix until combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Glaze
- Warm the coconut oil until melted. Whisk in cacao powder and maple syrup until smooth.
- Let the glaze cool slightly, then drizzle over the fully cooled cake.
Nutrition
| Carbohydrates: 32 g
| Protein: 4 g
| Fat: 13 g
| Sugar: 14 g
Please rate it and leave a comment — I’d love to hear how it turned out for you.
Nutrition information is approximate and calculated with online tools; values may vary by ingredient brands and portion sizes.
Check out these chocolate recipes too:
Dark Chocolate Cherry Brownies
Chocolate Tahini Brownies
Chocolate Peanut Butter Crunch Bars
Chocolate Oatmeal Cookies
Xoxo, Natalie
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