Moist and Creamy Chocolate Banana Cake. If you’re craving a chocolate cake but looking for a healthier alternative, this cake is the perfect choice! This gluten-free cake is soft and delicious, made without oil or butter, and topped with a creamy chocolate ganache frosting made with bananas instead of heavy cream!
Active time: 25mins | Cook time: 30mins | Yield: 9-12 servings
Step-by-Step Video Recipe:
Written Recipe:
Creamy Chocolate Banana Cake
Moist and Creamy Chocolate Banana Cake. If you’re craving a chocolate cake but looking for a healthier alternative, this cake is the perfect choice! This gluten-free cake is soft and delicious, made without oil or butter, and topped with a creamy chocolate ganache frosting made with bananas instead of heavy cream!
Ingredients
For the Cake:
- 400g very ripe Bananas (about 3 medium)
- 3 large eggs at room temperature
- 3/4 cup (130g) Brown sugar
- 2/3 cup (160g) Plain yogurt at room temperature
- 1 tsp (5g) Vanilla extract
- 1 1/2 cups (135g) Oat flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 1 1/2 tsp (6g) Baking powder
- 1/4 tsp (1g) Salt
For the Chocolate Frosting:
- 150g (about 1 cup) Semi-sweet chocolate (50% cocoa solids)
- 200g very ripe Bananas
Instructions
For the Cake:
- Line an 8in (20cm) square cake pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the bananas on a plate and smash them using a fork until it forms a puree. Set it aside.
- Combine the eggs and sugar in the bowl of an electric mixer. Beat on medium speed for about 2 minutes.
- Add the banana puree, yogurt, and vanilla. Mix until well combined.
- Sift the oat flour, cocoa powder, baking powder, and salt over the mixture. Mix gently using a wire whisk until just combined.
- Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool completely at room temperature.
For the Chocolate Frosting:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Set it aside.
- Liquify the bananas using a blender or a food processor. You can smash them with a fork, but using a blender will result in a smoother frosting.
- Add the melted chocolate and process until well combined and smooth.
- Refrigerate for about 1 hour, stirring occasionally, until thick enough to spread over the cake.
- Frost the cake using a spatula and serve.
Notes
If not consumed on the same day, keep it under refrigeration and remove it from the fridge about 30 minutes before serving.
