- Serves 16
- 60 minutes
- Difficulty Easy
- 14 Ingredients
This Chocolate Banana Cake Recipe takes Banana Cake to the next level!
We’ve even got the MoM CookClub Video to prove that we’ve tested this Chocolate Banana Bread Recipe! Look further down in this post for that.
We have to be honest, it didn’t last long enough to make it to lunch the next day.
Because this Chocolate Banana Cake is higher in sugar because of the chocolate, the kids know it’s a treat. But they do get pretty excited when they find out they’re getting Chocolate Banana Cake.
This recipe is also beautiful served warm with double cream, ice cream or both.
If you’re after a Chocolate Banana Cake Recipe that has been tried, tested and tested again, this is it!
Our tips to create the best Chocolate Banana Cake …
- Don’t be afraid to use really old bananas – the softer the better.
- If you’re worried the bananas are getting too yucky, peel them and freeze them in a bag. Then defrost just before you throw this recipe together.
- Don’t be afraid to substitute when making this Chocolate Banana Cake – use milk or white chocolate instead of dark. Or swap half the bananas for grated apple or carrot.
- Double batch anytime you make this Chocolate Banana Bread – allow the second loaf to cool completely then slice up and freeze slices individually in glad wrap or zip lock plastic bags.
Once you’ve tried this Chocolate Banana Cake Recipe, we’d love you to come back and give us your thoughts in the comments below.
Don’t forget that if you have a recipe like this Chocolate Banana Cake that you’d like to share, we LOVE sharing recipes from members. Just whip up your favourite recipe, take a photo and then share it with thousands of other Mums by POSTING YOUR RECIPE.
If you’ve got a Thermomix, you’ll love this Thermomix Banana Cake
Ingredients (serves 16)
- 50 grams Coconut Oil
- 50 grams Unsalted Butter (or if you'd prefer no butter omit and double the coconut oil)
- 3 - 4 Ripe Bananas
- 100g Caster Sugar
- 2 Eggs
- 100 grams Plain Flour
- 100 grams Almond Meal
- 4 teaspoons Baking Powder
- 1 pinch Salt
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Vanilla Essence
- 1/2 cup Shredded (or dessicated) coconut
- 1 teaspoon Mixed Spice
- 1/2 cup Dark chocolate (chopped or whole buds or melts - your choice)
- Preheat oven to 160 degrees celcius (fan forced) or 170 degrees celcium (non fan forced). Grease and line a 20 - 25 cm square (or round) baking tin.
- Place all 'wet' ingredients (coconut oil, butter, bananas, eggs and vanilla) into the bowl of a large food processor and process on medium speed for 2 minutes.
- Add all remaining ingredients to the bowl (except the dark chocolate) and process on medium speed for a further 2 minutes.
- Gently stir the dark chocolate through the mix and then pour into the baking tin.
- Place onto the center tray of your oven and cook for 20 minutes. Rotate your tin then cook for a further 20 minutes. Check to see if the cake is cooked through by inserting a skewer into the centre of the cake. If it comes out clean, it's ready. Otherwise, cook for a further 10 minutes.
- Once cooked through, remove from oven and allow to cook for at least an hour in the tin. After this time you can remove from the tin and place onto a cooling rack to continue cooling.
- Once your cake is quite cool, melt a small amount of chocolate and decorate as desired. For this recipe, I added a blob of dark chocolate and then placed half a white chocolate melt on top. You could also put your melted dark chocolate into a piping bag (or ziplock bag with a tiny hole cut in the corner) and drizzle fine lines right across the cake. I like to use a square tin which cuts into 16 perfect sized servings for my children - just right for recess or morning tea at home without filling them up too much.