Just made this and it’s delicious! I read other comments and used 1/2 c of cocoa instead of 1/4 c. I also added walnuts. I will definitely be making this again!
We made this cake and found it to be really delicious and super moist. We added some cinnamon and 1 teaspoon of vanilla extract, but left the recipe as written otherwise. Two thumbs up.
This was super delicious and moist. I doubled the cocoa as another reviewer suggested and eliminated the oil and added 1/2 cup applesauce instead. My husband and I both loved it and I will definitely make again.
eriously delicious. I am delightfully surprised by how the resulting product is moist and fluffy.
The only change I made was I used white chocolate chips instead of semi-sweet (mainly because I had no semi-sweet chips around my house). I think the biggest tip is make sure you mix thoroughly in the pan (this isn’t a dump cake by any means) and scrape the sides of the pan before you bake. This is a good combination of cocoa flavor with the slight reminder there is banana (the banana provides all the moisture that eggs normally would provide). I would make this again in a heartbeat!
I like it because is not very sweet. Tastes a little dark, just the right amount of sweetness, just the right amount of bitterness.
Ingredients:
1/2 cup unsweetened cocoa powder
1 cup oat flour
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I just put this cake in the oven. very happy about the convenience of less dishes, and I used the last of a lot of things I did not want to waste or throw away. could not find any other recipe that suited me better on this day. will definitely keep this one.
This is a wonderful recipe, I don’t like chocolate cake. This cake I could eat everyday. All my friends that have tasted it have gone home with the recipe.
I made 2 of these cakes and cut them in half and took them to our Church bake sale. They were gone in a hearte beat.
made this cake many times , love it! I dressed it up at Christmas with a little whip cream and raspberry sauce dizzled over top. YUM, YUM
This cake is a delicious way to use up leftover bananas. So easy and very little clean-up since everything mixes right in the baking pan! Great balance between chocolate and banana. I will definitely make this cake again.
This cake was incredibly moist. I had my doubts at first, a cake with no eggs? The first time I made this I put the chocolate chips on top, the second time I put them into the mix and that was still good. I also put 1/3 cup of walnuts in it and now my friends can not stop asking me to make it again.
I was so glad to see this recipe. I used to make this years ago and lost the recipe. I have also made it without the bananas but forget the exact measurements. Maybe someone out there knows. I am definately going to make it with the bananas.
Ingredients:
1/2 cup unsweetened cocoa powder
1 cup oat flour
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 very ripe bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut
Directions:
Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and set aside.
In a large bowl, whisk together cocoa, both flours, salt, baking powder and baking soda. Whisk thoroughly to eliminate any lumps. Set aside.
Add bananas, dates, coconut milk, 2 tablespoons water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth, 1 full minute or more.
Make a well in the center of the flour mixture. Pour in the banana mixture, and fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter. Pour the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment paper off the cake and cut cake into squares for serving. Wrap any remaining cake tightly and store at room temperature or in the refrigerator.
Per Serving: Serving size:
1/12 of cake
170 calories (30 from fat)
3.5g total fat
1.5g saturated fat
180mg sodium
34g carbohydrates
5 g dietary fiber
13g sugar
3g protein
source :1strecipes.com