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Chocolate Banana Snack Cake

A one-bowl chocolate banana cake recipe for any time you’re craving chocolate cake!

Chocolate Banana Snack Cake

Healthy Chocolate Banana Cake

This lightened-up chocolate cake is made with just 8 ingredients and can be completely oil-free.

It’s perfect as a healthy snack or dessert, is packed with whole grains and nutrition, and has a full 1/3 cup less sugar than traditional chocolate cake recipes of the same size – but you’d never guess!

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Banana Cake Recipe

The best part about this chocolate cake recipe is how easy it is to throw together.

You simply mix the ingredients in a bowl, pour the batter into a pan, and sit back while it magically turns into a sweet and deliciously rich chocolate cake.

The recipe was adapted from my Vegan Chocolate Cake Recipe.

Eat it plain, topped with mini chocolate chips or Coconut Whipped Cream, or even frosted with healthy nutella or this coconut butter.

Chocolate Banana Cake Recipe

You can also top it with this Banana Ice Cream.

After-school snacks will never be the same again!

If you can wait, I highly recommend making the cake a day ahead of time, because both the texture and rich chocolate flavor are even better the next day.

If you somehow find yourself with leftovers (and it’s a big IF!), they can be frozen for a rainy day.

Or a snowy day.

Or a sunny day.

Or any day…

After all, do you really need an excuse to eat more chocolate cake in your life???

Watch the recipe video above!

Secretly Healthy Chocolate Banana Cake Recipe
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Chocolate Banana Snack Cake

This one-bowl chocolate banana cake recipe is a delicious healthy dessert or snack.
5/5 (10)
Total Time 25 minutes
Yield 9 – 12 slices


  • 1 cup spelt, white, or gf ap flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch or additional unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup water
  • 2/3 cup sugar (refined-sugar-free: Chocolate Banana Bread)
  • 1/3 cup overripe mashed banana
  • 1/4 cup nut butter, oil, or additional banana
  • 2 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips, optional


  • *While I much prefer the taste and texture of the cake when made with the oil or nut butter (such as almond butter), many readers have written in to tell me they think it’s delicious with additional banana instead, so you can definitely try this substitution at your own risk and might still love the results.
    For the recipe: Line an 8×8 pan with parchment. Preheat oven to 350 F. Combine dry ingredients, and stir very well. Evenly mix in remaining ingredients. Pour into prepared pan. Sprinkle chips on top if desired. (See video earlier in this post.) Bake on the center rack 25 minutes. Let cool completely. Cover loosely with a towel overnight, either on the counter or refrigerated – it’s best not to eat the cake until the next day, as the taste and texture will be much better!
    View Nutrition Facts


*For a keto chocolate cake, try this Keto Cake Recipe.

Have you made this recipe?

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flourless pancakes

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Peanut Butter Banana Smoothie

5/5 (10)

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Published on February 20, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. nblackburn01 says

    OH MY GOODNESS! Tested and SO approved! I did “double up” on the banana vs. using the oil and it was SO yummy. It tasted like a chocolate banana bread. No…mine didn’t make it overnight. Next time I will definitely try the oil or for even more fun…the nut butter. This is becoming a regular in my house it was so simple. It just melts in your mouth.

  2. April says

    Hi katie! 2 technical questions: Can either whole wheat flour OR whole wheat pastry flour (or some combo of the 2) be used here? Also, I try never to use sugar (prefer maple syrup or honey) but i want the texture seeen here over the Refined-Sugar-Free recipe you linked. I want it denser (like cake) rather than crumbier (like bread). Isn’t here any way to swap the liquid sweetener here & get that denser texture?
    Thanks for all your amazing recipes!

    • Jason Sanford says

      Katie is not personally a fan of whole wheat flour so you’d have to make any substitutions we haven’t tried at your own risk, BUT another commenter below you said she used ww flour and loved the results 🙂

  3. Lies says

    I made this recipe yesterday, tried it yesterday and it was yummy! Luckily I did manage to save some for today and you were so right: it tastes even better today! Definitely worth the wait 🙂
    Thanks for your great recipes, Katie!

  4. Denise Westcott says

    Just made the Chocolate Banana Snack Cake. Only thing I changed was using regular size chocolate chips, since that’s what we had. I didn’t read the recipe closely, so I missed the part about letting it sit overnight until I was about to put it in the oven–but I knew that wasn’t going to happen! Lol I did let it cool. It’s great the same day, believe me! Definitely will go into permanent file. Thanks so much for sharing this!

  5. Denise Westcott says

    Hi–One suggestion. When I print out the recipe, I don’t see your name/website name. I’d like to keep track of it on my recipes. Right now, I hand write it in, if I remember. Was wondering if you’re working on adding that?

  6. Cassie Autumn Tran says

    You HAVE to eat chocolate cake every single day. I don’t think anyone has lived if they haven’t eaten chocolate cake every day for at least a week in their life, haha! I love your snack cake recipes. They look so simple but so comforting!

  7. Coralie says

    I made this cake with my kids (5 and 2,5 yo) ! So easy and fast to make, they loved the experience, especially licking leftovers from the batter 😉 It’s their favorite part when we bake vegan cakes haha And the cake was a success, so delicious. I sprinkled it with raw cacao nibs and used a bit less sugar (I used coconut sugar). Thanks for sharing <3

  8. Thomas Lott says

    Great recipe. I added the extra banana, plus a little greek plain non-fat yogurt and a little less water (split the difference). I couldn’t resist making a quick chocolate frosting – just some chocolate chips and powdered sugar and cocoa and butter – to put on top. Fantastic. Did taste like chocolate banana bread, but still great. Thanks, love your website.

  9. Janet P says

    I used extra banana and oil. Also, instead of placing the chips on top, I “goofed” and mixed them in. This has become our new favorite chocolate cake. It was like a mousse or ganache. Just incredibly fudgy and wonderful. I individuallu wrapped the remaining pieces and put in the freezer. The other night, having a chocolate attack I took one out and ate it directly from freezer. What an unbelievable treat.

  10. Jennifer says

    I made this last night with the extra banana instead of oil and it was excellent. The chocolate chips on top add a nice texture. I “one and a halfed” the recipe and put it in a 9 x 13 pan. Knew 8×8 wouldn’t be enough for 6 people. Served with almond milk whipped cream, everyone loved it, thank you!

  11. sanjay sharma says

    Yummy mouth watering recipe.I’m definitely going to try it at home. Please post more recipe like this. Thanks for this wonderful recipe.

  12. Cecilia says

    Hello, i think that i noticed you visited my website thus i came to return the choose?.I am attempting to in finding issues
    to improve my web site!I assume its ok to use a few of your concepts!!

  13. Cherie says

    I made this for my friend whose son’s are allergic to nuts, eggs and dairy. It irks me that they can’t eat good cake. This was a winner. I used half spelt and half plain flour, and rice bran oil. I’m in Australia so used Sweet William dairy free choc chips. Didn’t wait for the next day…because MY boys wanted to try it before I sent it off. It was an absolute winner. I also made the Oatmeal choc chip cookie bars which was a hit! Totally going to buy that first cookbook of yours based on the success of these two recipes alone! Winner!!

  14. Carl says

    Made this last night, and couldn’t help but crack into it not long after it was done! I used additional banana and half real sugar, have sugar substitute, and regular sized milk chocolate chips (all I had in the pantry) and it turned out amazing. Definitely will be making this again with dark chocolate chips, or maybe even white chocolate chips next time!

  15. says

    Really no matter if someone doesn’t be aware
    of then its up to other people that they will help,
    so here it takes place.

    • Jason Sanford says

      Only one way to find out! If you try it, be sure to report back 🙂
      I think it sounds like it would be delicious, but you never know unless you try!

      • Shan says

        I gave it a go with oat flour! It worked and is very tasty, but the texture is quite dense and even, I would say, a tiny but glue-y. Haha. BUT it’s still delicious, and this is day one, it might improve even more tomorrow. Next time I think I’ll try half oat half wheat flour to get a better texture.

  16. Mary says

    Delicious recipe! I always have craving for chocolate cake. Every month I try different chocolate cakes. This month I’ll try this chocolate banana cake recipe. It looks so yummy.Thanks for sharing.

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