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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 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!


Super Healthy Chocolate Banana Cake Recipe

*For keto, try this Keto 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 8x8 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

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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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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. kathie says

    My husband LOVES this cake. I’ve made it twice so far and he’s always says how much he loves it. Was bragging about it to a coworker yesterday. I call it chocolate crack cake.

  2. Mar Maddox says

    This was so good! I added a little avocado oil and a touch more banana, adding chocolate chips and walnuts in the batter. So moist and loved this recipe!

  3. Leah says

    came out tasty! I only had one banana that I needed to use up and this was one of the only recipes that didnt require more than one.

  4. valamightjust says

    Heyyy sooooo we’re all in obviously especially here in New York its really hard to get certain things (as it probably it everywhere). I subbed applesauce for the bananas so it made it be a chocolate applesauce snack cake” and it was FIRE 🔥 (really good) thanks girl !
    -vala 🙂

  5. Vesna says

    So simple and yet so irresistible and delicious. The cake came out so moist and with the perfect density — not too airy or light and not too dense. This will definitely be a repeat dessert for us. We couldn’t wait till the next day to dig in 🙂

  6. Anne says

    My word! All your recipes ideas are crazy good! Made this for our 21st anniversary! Just a note that I had t to bake this recipe longer by an additional 25 minutes in a conventional oven.

  7. Karen Becker says

    This is so yummy and we ate it the same day I made it. It’s so moist and has the perfect amount of sweetness. I found it took about 40 minutes to bake in the oven though.

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