Last weekend I celebrated my birthday and after baking so many sweet recipes for the holiday season I wanted to make a quick yet delicious cake.
When I’m reeeeally lazy I tend to bake anything with overripe bananas aka banana bread. But who says banana bread is just a bread? And who says that chocolate chips are only invented for chocolate chip cookies? Why can’t banana bread be a cake? A birthday cake? With extra chocolate? And chocolate chips? Yes, I can do that. This is such an easy recipe, but my was it good! And it sort of looks impressive, right? You may think I have been a busy been in the kitchen for some time to make this cake.
Once you have added chocolate to your banana bread you’ll never want to go back. Whether you add cacao powder or chocolate chips/chunks, I know you’ll love it. The chocolate chunks in this moist cake are everything. You can use vegan chocolate chips, but if you can’t find those just chop up a chocolate bar with at least 75% cacao. Easy peasy.
This cake is
- stupid easy to make
- insanely moist
- so delicious
- could easily be a festive birthday cake, snack or breakfast….
- 100% whole grain, but you can use a gluten-free flour if you wish (see recipe notes)
- the best banana bread
- did I say it contains chocolate chunks?
This cake literally comes together in like 5 minutes. After that, you pop it in the oven and forget about it for about 30 minutes. Before you know it, you can dig in! Oh no…let it cool off if you can. Just 15 minutes will do.
If you are going to try my best chocolate banana bread recipe ever, you have to let me know! So pop back and let me know how it turned out. If you also take a photo, tag me #thegreencreator on Instagram as I’d love to see your creations!
- ¼ cup unsweetened almond milk (or oat milk)
- 1 tsp apple cider vinegar
- 1½ cups (about 3 medium bananas) overripe bananas
- ½ cup coconut sugar (or ⅓ cup maple syrup / date syrup)
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour (see notes)
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- 1 cup chocolate chunks or chocolate chips, plus more for topping
- Preheat oven to 350F.
- Prepare a cake mold with parchment paper.
- Place almond milk and apple cider vinegar in a small glass. Stir and set aside.
- Peel and place bananas in a mixing bowl. I used an immersion blender to mash them but you can use a fork or potato masher as well. Add coconut sugar or syrup and vanilla and stir to combine.
- Stir in almond milk with apple cider vinegar.
- Add flour, baking soda, salt, and cinnamon. Stir until combined.
- Fold in chocolate chips, don’t over-mix it.
- Pour into the cake mold.
- Bake for 40 minutes to 1 hour or until a knife comes out clean.
- Once fully baked, carefully remove from the cake loaf and place on a wire rack to cool before slicing.
- For the chocolate cream on top:
- Melt half a cup of chocolate chips. And cover the top.
- I topped my cake with even more chocolate chips right before serving.
- Store leftovers in a sealed container for up to three days in the fridge.
Also, gluten-free options are just as delicious. You can buy for example gluten free baking flour.