Chocolate Banana Cake
No flour, no sugar, naturally sweetened. This cake is one of our family and friends’ favorite! It is super delicious and nutritious without any gluten and processed sugar at all and it is really easy to make. You can make it vegan by using psyllium powder or chia seeds instead of eggs. I even turned it into a birthday cake by covering it with dark chocolate glaze, sprinkling cacao powder, and decorating it with seasonal fruits.
Equipment
- 1 pot
- 1 pan
Ingredients
- 4-5 pitted Medjool dates (soaked in hot water for 5 minutes)
- 2 Large eggs (or 1 tablespoons psyllium husk + 4 tablespoons water, mixed and left to thicken)
- ½ cups Milk (any type: almond, oat, coconut, or dairy)
- 3 tbsp Coconut oil (melted), olive oil, or ghee
- 2 Ripe bananas, mashed (plus 1 banana for decoration, sliced lengthwise)
- ¾ cup Almond flour
- ¼ cup Raw cacao powder
- ¼ cup Unsweetened coconut shreds
- 1 tsp Cinnamon
- ¼ tsp Vanilla powder (or 1 teaspoon pure vanilla extract)
- Pinch of ground cloves
- Pinch of ground ginger
- Pinch of salt
- 1 tsp Baking soda (sodium bicarbonate)
- ½ cup Ground walnuts (or chopped for extra texture)
- Optional: ¼-½ cup dark chocolate chips (sugar-free if preferred)
Instructions
- Preheat oven to 170°C (340°F).
- Prepare Dates: Soak the dates in hot water for 5 minutes, drain, and blend into a smooth puree using a food processor.
Mix Wet Ingredients
- In a large mixing bowl, whisk eggs (or psyllium mix) until frothy.
- Add milk, melted oil (or ghee), mashed bananas, and the date puree. Whisk until smooth.
Combine Dry Ingredients
- In a separate bowl, whisk together almond flour, cacao powder, coconut shreds, cinnamon, vanilla, cloves, ginger, salt, and baking soda.
Mix Batter
- Gradually fold the dry ingredients into the wet ingredients. Use a spatula to combine gently until no lumps remain.
- Stir in the ground walnuts (and optional chocolate chips if using).
Prepare to Bake
- Line a loaf pan or round cake tin with parchment paper (or lightly grease it).
- Pour the batter into the prepared tin and smooth the top.
- Decorate with the sliced banana on top, pressing it slightly into the batter. Optionally sprinkle extra coconut shreds or chopped walnuts or chocolate chips.
Bake
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Remove from the oven and let the cake cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
