Banana Cake is always a massive favourite in our house. This Dark Chocolate Banana Cake Recipe takes it to the next level in the Banana Cake stakes! Given it’s higher in sugar because of the chocolate, the kids know it’s a ‘sometimes in the lunchbox’ snack. Also beautiful served warm (and left a tiny bit gooey) with double cream, ice cream or both.

Enjoy!
Nikki Hills x
Founder & Food Editor | Mouths of Mums

We made this Dark Chocolate Banana Cake on MOM COOKCLUB LIVE too! You can watch the video here:


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)

Method

  1. 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.
  2. 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.
  3. Add all remaining ingredients to the bowl (except the dark chocolate) and process on medium speed for a further 2 minutes.
  4. Gently stir the dark chocolate through the mix and then pour into the baking tin.
  5. 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.
  6. 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.
  7. 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.

How

jjjj

  • Oh yum! Delicious and decadent!

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  • Ooh this looks rather yummy, thanks!

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  • Yum yum yum! Two of my favourite ingredients. Can’t wait to mix these two together.

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  • Can’t wait to try this. It looks heavenly

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  • Never tried it with chocolate will have to try it out

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  • This will be a nice change from my regular recipe.

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  • One of these days I might try this recipe – but not at present.

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  • oh yum! This just made my day :) chocolate and banana my 2 fav things

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  • Such a tease! I really need to stop imagining eating this and start making it reality. haha!

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  • Sounds rich & delicious. Like the idea of a slightly gooey centre too!

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  • I love the finish on top and they look great I like that there is dark chocolate and some healthy ingredients too thankyou

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  • I always like trying new variation to a classic recipe and this one sounds yummy and healthy at the same time. I might use maple syrup in place of the caster sugar.

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  • Nice, I make mine with a small amount of black strap molasses as a sweetener and I add desiccated coconut to the batter, which gives a lovely flavour..

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  • Oh delicious, sounds really, really good.

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  • This looks delicious, going to make it for the family and see what they think

    Reply

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