My cookbook is here! 
This fudgy chocolate chunk banana cake is made with better-for-you ingredients for a delicious, nutritious and gooey treat!
This isn’t your average “banana bread” that’s masquerading as cake. It’s a deep, dark, and decadent experience designed for the true chocolate devotee. By swapping refined sugars for pure maple syrup and using a blend of oat and almond flours, you achieve a rich, fudgy density that traditional wheat flour often lacks.
The magic lies in the marriage of overripe bananas and premium cacao powder. The bananas provide a natural, floral sweetness and essential moisture that keeps the crumb incredibly tender. While the cacao offers a robust, sophisticated bitterness.
The recipe is remarkably forgiving and easy to whip up in a single bowl. There’s no complex chemistry here, just wholesome ingredients working together to create a high impact dessert.
The cake is studded with generous chocolate chunks that melt into pools of liquid gold as it bakes. Every bite delivers a double dose of cocoa. First from the silky, fudgy base and then from the intense, melty pockets on top.
If you like this recipe, you will love my Flourless Peanut Butter Chocolate Chunk Banana Bread or my Super Moist Chocolate Banana Bread.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!!
Healthier Fudgy Chocolate Chunk Banana Cake
Ingredients
- 4 small ripe bananas, mashed
- 2 eggs
- 1/2 cup (160 g) maple syrup
- 1/4 cup (55 g) olive oil
- 1 tsp vanilla extract
- 1⅓ cup (160 g) oat flour
- 3/4 cup (85 g) almond flour
- 1/3 cup (30 g) cacao powder
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp espresso powder, (optional)
- 3 oz (85 g) dark chocolate bar, chopped
Instructions
- Preheat oven to 350℉. Line a 9 inch pie dish with parchment paper.
- In a large bowl, whisk together the bananas and eggs. Next, add in the olive oil, syrup, vanilla and whisk until mostly smooth. Add in the oat flour, almond flour, cacao powder, baking powder, baking soda, salt, espresso powder and mix together until incorporated. Fold in 2/3 of the chopped chocolate. Transfer mixture to the pie dish, spread out evenly and top withe the remaining chocolate chunks. Bake for 35-40 minutes or until toothpick comes out clean. Let it set in the dish for 10 minutes and then transfer to a cooling rack for at least 20 minutes prior to slicing.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- You can use honey instead of maple syrup.
- You can use all purpose flour instead of oat flour.
- You can use chocolate chips instead of a chocolate bars.
- You can use any neutral oil like avocado oil or melted coconut oil or melted butter.