Moist Chocolate Banana Cake
A healthier chocolate banana cake with no added fat, no refined sugar, and gluten-free.
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- •2 Very ripe medium bananas
- •1 cup Mashed bananas
- •2 Eggsat room temperature
- •2/3 cup Brown sugar
- •1/2 cup Plain yogurtat room temperature
- •1 tsp Vanilla
- •1 cup Oat flour
- •1/3 cup Unsweetened cocoa powder
- •1 tsp Baking powder
- •1/2 tsp Baking soda
- •1/4 tsp Salt
- •1/2 cup Chocolate chips
- 1
Preheat oven to 180°C and line a 23x10cm loaf pan with parchment paper.
5 min
- 2
Mash 2 very ripe medium bananas to make 1 cup of mashed bananas.
2 min
- 3
In a bowl, beat 2 eggs at room temperature and 2/3 cup brown sugar on medium speed for about 2 minutes.
2 min
- 4
Add 1 cup mashed bananas, 1/2 cup plain yogurt, and 1 tsp vanilla to the egg mixture. Beat for a few seconds until combined.
1 min
- 5
In another bowl, combine 1 cup oat flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Stir gently until well combined.
2 min
- 6
Add the dry ingredients to the wet ingredients and mix until just combined.
1 min
- 7
Fold in 1/2 cup chocolate chips.
1 min
- 8
Pour the batter into the prepared loaf pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
40 min
- 9
Let the cake cool to room temperature before serving.
30 min
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Pizza
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