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Side view of healthy chocolate banana cake on top of plate.
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Healthy Chocolate Banana Loaf Cake

This healthy chocolate banana cake is moist, fluffy and made without granulated sugar or butter. It's an easy way to turn your overripe bananas into something delicious!
Course Cake, Dessert
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 179kcal
Author Monika Dabrowski

Equipment

  • 22cm/8.5'' loaf pan
  • Food processor

Ingredients

  • 1 cup+1tbsp mashed banana approx. 3 sm/med. bananas
  • ⅓ cup plus 1tbsp maple syrup
  • 3.17 ounces dates pitted, roughly chopped
  • 2 large eggs
  • ½ cup vegetable oil
  • 1¼ cup all-purpose/plain flour
  • 4½ tablespoons cocoa powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ½ cup+1tbsp chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350 F/180 C/160 fan/ gas mark 4. Lightly grease and line a 22cm/8'' loaf pan with parchment paper and set aside.
  • In a large bowl whisk together the flour, cocoa, baking powder and bicarbonate of soda. Stir in ⅔ of the chocolate chips and set aside.
  • To the food processor add the eggs, bananas, dates, maple syrup and oil. Pulse until the dates are very finely chopped.
  • Transfer the wet mixture into a large bowl and gradually add in the dry mixture stirring using a whisk until the dry ingredients are no longer visible. Do NOT overmix.
  • Pour the cake batter into your pan and scatter over the remaining chocolate chips. Bake in the centre of the oven for 50 minutes then cover loosely with aluminium foil and continue baking for 15-20 minutes.
  • Remove from the oven and set aside to cool. After about 20 minutes remove from the pan (along with the parchment) and place on a rack to cool completely.

Notes

  • For best results I recommend weighing the ingredients rather than using measuring cups.
  • Use very ripe bananas for maximum sweetness and flavour. You do NOT need to mash them.
  • Do not overstir the batter.  Stir just to combine the ingredients. I recommend using either a whisk or rubber spatula for stirring. The batter will be thick and a little wobbly.
  • I recommend cooling the cake completely before cutting it (it will cut better).
  • Keep covered and use within 3 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 155mg | Potassium: 317mg | Fiber: 3g | Sugar: 19g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg