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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.
So easy and delicious. No one knows that it has almond flour and oat flour! Thank you for another keeper!
Hi Sher, that’s awesome! Glad it was enjoyed!
This is truly a KEEPER
Hi Chacha, I’m glad you loved the cake!
I did modify this recipe is a keeper so moist I made this sugar free I add walnuts sugar free peanut butter chips chocolate chips sugar free maple syrup excellent. Recipe
I’m going to try this and just wondering if you’ve attempted to bake it in the air fryer??
Hi Tobi, sorry I havent tried baking this in the air fryer
Excelentd
Can i only use all purpose flour or oat flour? without the almond flower?
Hi Miriam, i haven’t tried it that way but it should work!
I absolutely loved this cake! I love all your recipes. My family especially loves the sweets lol. Thank you for helping me continue my love of food without jeopardizing my waistline. You are an amazing human and an inspiration and motivation to me. NOW LOVE YOUR LIFE!!!
HI Marisol, that is awesome! I appreciate your kind message and I’m gonna say the same back to you — keep being an amazing mom and wife.. your family is lucky!
This was delicious! I did it for my neighbor who is gluten free. (Had to use an 8 inch cake pan as didn’t have the smaller pie plate.)
I did half maple syrup (to finish jar) and honey. I ate some before bringing to neighbor. So… enjoyed! However, I need it sugar free, so next time I will substitute either Bocha Sweet or a Monk Fruit Blend and go sugar free on the chocolate bar/chips.
How much moisture/water would I have to add in?
Hi Christine, I’m so glad you liked the cake! I havent tried with granulated sweetener so I cannot say for sure if there are any adjustments to the other ingredients.
looks yummy! going to try it out.
Thank you Francesca – you won’t regret making this recipe!!
I have tried the almond flours & all the substitutes for a healthier dessert. No. Not doing it anymore, so I made this with regular all purpose flour. Turned out great.
Hi Mary, I appreciate you trying the recipe and letting us know how it came out with all purpose flour- super helpful for others! And I’m also glad you liked it!!