Super Moist and Creamy Chocolate Banana Cake
A healthy, gluten-free chocolate banana cake made without butter or oil, topped with a creamy chocolate ganache.
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- •400 g Bananasvery ripe, about 3 medium
- •3 large Eggsat room temperature
- •3/4 cup Brown sugar
- •2/3 cup Plain yogurtat room temperature
- •1 tsp Vanilla extract
- •1 + 1/2 cup Oat flour
- •1/3 cup Unsweetened cocoa powder
- •1 + 1/2 tsp Baking powder
- •1/4 tsp Salt
- •150 g Semi-sweet chocolateabout 1 cup, 50% cocoa solids
- •200 g Bananasvery ripe
- 1
Preheat oven to 180°C and line a 20cm square cake pan with parchment paper.
5 min
- 2
Beat 3 large eggs and 3/4 cup brown sugar on medium speed for about 2 minutes.
2 min
- 3
Add 400g mashed bananas and 2/3 cup plain yogurt to the mixture.
1 min
- 4
Mix in 1 tsp vanilla extract, 1 + 1/2 cup oat flour, 1/3 cup cocoa powder, 1 + 1/2 tsp baking powder, and 1/4 tsp salt.
3 min
- 5
Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick comes out with a few moist crumbs.
30 min
- 6
Allow the cake to cool completely at room temperature.
30 min
- 7
Microwave 150g semi-sweet chocolate in 30-second intervals until melted.
2 min
- 8
Mix 200g mashed bananas with the melted chocolate and refrigerate for about 1 hour, stirring occasionally, until thick enough to spread.
1h 0m
- 9
Spread the chocolate banana ganache over the cooled cake.
5 min
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