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Chocolate Banana Cake

5 from 32 votes

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???

Leftover banana? Make Banana Bread in a Mug

Chocolate Covered Katie 2021 Bananas

Watch the chocolate banana cake recipe video, above

Secretly Healthy Chocolate Banana Cake Recipe
Pin it now to save for laterPin Recipe

Chocolate Banana Cake

This one-bowl chocolate banana cake recipe is a delicious healthy dessert or snack.
Cook Time 25 minutes
Total Time 25 minutes
Yield 9 – 12 slices
5 from 32 votes


  • 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?

Tag @chocolatecoveredkatie on Instagram

More Healthy Banana Recipes:

mint nice cream

Mint Chocolate Chip Nice Cream

Healthy Banana Bread Recipe

Healthy Banana Bread

Or this easy Vegan Banana Bread

Flourless Banana Blender Muffins

Flourless Banana Blender Muffins

banana cookie dip

Banana Recipes – 30 Healthy Recipes

flourless pancakes

Flourless Pancakes 

(Just 3 Ingredients)

banana oatmeal

Banana Oatmeal

Banana Muffins

Banana Muffins

peanut butter banana shake

Peanut Butter Banana Smoothie

Published on February 20, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
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.

  17. 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.

  18. 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!

  19. 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.

  20. 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 🙂

  21. 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 🙂

  22. 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.

  23. 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.

  24. Ronee S says

    Super recipe. A few adjustments if you like- I am trying to stay away from sugar. I replaced the sugar as follows: I took 2/3 cups of pitted dates. About 1/2 cup of boiling water poured over the dates in a food processor. Leave about 10 minutes. Then purée. I added a little less water than as directed since the date purée is soft. I mixed all wet ingredients in food processor and slowly added the dry ingredients and mixed. Added the after until it had a good pourable consistency. I did 1/2 extra PB and 1/2 extra nut butter *of the 1/3 cup. Delicious!

  25. natalie says

    SO GOOOD! And I am eating this like 1 hour later. Hope it makes it until tomorrow. I’ve always wanted to try one of your recipes Katie! Finally did and it did not disappoint
    I did add 1/2 a tsp baking powder. Besides that I followed the recipe and used oil instead of nut butter or extra banana.

  26. William Serrano says

    I did this one with almond butter and it came out great. In my case, I left it rest until the next day and there were some sections at the buttom that were not completely done and I loved that because it gave the cake some fudgy vibe!! I have tried several cake recipes from Katie but this one is the one I liked the most because is very easy and it can be done without oil. Next time I will add it some chocolate protein powder.

  27. Munira says

    Can I add more banana instead of sugar? Would i need to reduce the oil quantity if I substitute sugar with banana?

  28. Samar Akrami says

    it was amazing. I can’t believe a healthy cake can be this much delicious.
    I just used buttermilk instead of water and add 1 tablespoon of instant coffee with brown suger for extra flavour. My husband loved it. Thank you so much for the great recipe

  29. Heidi says

    Delicious and easy! I’m a registered dietitian and was doing a zoom cooking demo and used this recipe (giving you full credit for recipe of course) and it was so easy to make and my family LOVED eating afterwards. I must say, I dug in when it was still slightly warm and it was awesome! I still haven’t gotten to try it the next day yet, will do when I get home. Thank you

  30. Kimberly Macias says

    LOVED LOVED LOVED THIS RECIPE! I substituted the entire oil for banana so in the recipe it was one entire banana instead. I also used 1/3 cup of maple syrup with a tablespoon of regular sugar instead of the 2/3 cups of sugar and my chocolate chips were milk chocolate. So good and just between a fudge and cake like texture!! Making this for anything time I want a thick chocolate brownie🥰

  31. Kathy says

    This chocolate banana cake is sooo good! I read the reviews and made these changes also, instead of 2/3 cup sugar used 1/3 cup maple syrup plus 1 Tlb. sugar, 2/3 cup black coffee for water. I used almond butter and just regular cocoa with white flour. I will definitely make this again.

  32. Melissa says

    5 stars
    I used 1/2 cup whole wheat and 1/2 cup ap flour, coconut sugar, natural peanut butter and baked for 27 mins. Next time, I could add less sugar. Best egg free, oil free cake I’ve tried! I’ll definitely be making this again.

  33. Kathryn says

    I’ve made this cake many times and I love it! The consistency is not always… consistent. Sometimes it’s stodgy, sometimes more cake like. Am I mixing it too much or could it be the ripeness of the bananas?

    • CCK Media Team says

      Hmm, if you make it with all the same ingredients then the only difference could either be the banana or perhaps if it’s a humid vs dry day. Glad it tastes good in any case!

  34. Cherie says

    5 stars
    Lovely moist and easy to knock together cake that is allergen friendly. I make this for my friend’s boys who are allergic to eggs, nuts and dairy. (using dairy free mini choc chips and rice bran oil.) It works well with subs, raw sugar instead of white if that’s all I have etc etc.

  35. Seekay says

    5 stars
    I just made this today and I’m so glad I did! It’s delicious and tastes so healthy. I added additional banana to the recipe and it turned out rich and dense. Will be making this again in the future.

  36. Edith B. says

    5 stars
    This cake is jaw droppingly delicious. The bold chocolate flavor is enough to carry it without even adding the chocolate chips. It is fluffy and fudgy simultaneously. It comes together easily and reliably. I’ve made it at every couple weeks for the last year. A healthier and tastier alternative to traditional chocolate cake. The best of all worlds!

  37. Ashley Costello says

    5 stars
    This was truly delicious! WOW and much healthier than your average cake. Packed with flavor! I baked this and ate it a couple hours later and it was perfect, so if you don’t have time to wait until the next day, it’s still delish!

  38. Crystal says

    5 stars
    Listennnnnn, I just made this recipe!!! This is the BEST cake I’ve ever made. It’s so moist!! I had to make add about 1/2cup of water, the batter was a bit dry. I also added some crushed walnuts, OMG, took this thing over the top!!!!
    Thank you for sharing, I will be making this often. Chef’s kiss 🥰

  39. Karen says

    5 stars
    I’ve made this recipe many times with peanut butter and with extra banana instead. It’s always delicious! I love it! Thank you for sharing!

  40. Elyssa says

    5 stars
    Loved this cake – super moist and chocolatey. I had it in a square pan covered in foil and my husband wrote “yummy chocolate cake” on it and will be very happy if I make it again. Healthier than my other chocolate cake recipes and so easy to throw together. Thank you for another winner!

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