Raw chocolate banana cake

by Paula Casimiro
Another simple cake, a banana cake with raw chocolate, a useful recipe for using those bananas that remain in the fruit bowl and that nobody wants because they’re too ripe. And it’s really important to use those poor forgotten bananas because they are sweeter and that is why this banana cake takes a relatively smaller amount of sugar. Speaking of sugar, I use brown sugar because it’s not refined and because I think that its caramel flavor goes particularly well in chocolate cakes. The last package I bought is a dark brown sugar and it has an absolutely incredible molasses aroma! Now, turning to chocolate, as you can see the recipe indicates raw cocoa. This is not because I want to be picky or to follow some kind of fashion, these are fleeting and volatile as we all know. A while ago I bought raw cocoa to make a flourless chocolate cake. For no particular reason except that the raw cocoa was on the same shelf side-by-side with the chocolate powder and I like to try new ingredients. When you try it, you will see that the chocolate flavor is incomparably richer, dense, and delays in the mouth. Since it has no added sugars or additives and has less fat, there are only advantages, right?

Raw chocolate banana cake
Raw chocolate banana cake
Raw chocolate banana cake
Raw chocolate banana cake
Raw chocolate banana cake
Raw chocolate banana cake
Raw chocolate banana cake
Raw chocolate banana cake

Raw chocolate banana cake

serves 8

Prep time:

Cook time:


  • 4 ripe bananas
  • 150g Brown sugar
  • 2 large eggs
  • 80ml extra virgin olive oil
  • 1 teaspoon vanilla extract (see how to make homemade vanilla extract)
  • 125g all-purpose flour
  • 60g raw cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch of sea salt
  • 50g raw chocolate chips



  1. Preheat the oven to 180ºC. Put a few drops of olive oil on a little piece of kitchen paper and grease a loaf pan. Line with parchment paper.
  2. Peel three bananas and, with a fork, hand blender or food processor, make a coarse puree.
  3. Beat the eggs with the sugar until creamy. Add the olive oil, vanilla extract and banana puree and mix well.
  4. Sift the flour together with the cocoa powder, baking soda and baking powder; Add the salt and mix until all the ingredients are just combined, but without overmixing. Incorporate the chocolate chips.
  5. Pour the batter into the pre-prepared pan. Peel the last banana, cut it lengthwise and arrange the two halves on top of the cake batter.
  6. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted in the cake comes out clean or with a few dry crumbs.
  7. Allow the banana cake to cool in the pan for 10 minutes, then unmold and cool on a rack.

If you feel like eating a chocolate cake but don’t want to wait too long, why not make a chocolate mug cake?
chocolate mug cake



I would love to hear from you on this article, in particular, or on the blog, in general. You can use the comments box at the end of each post or send me an e-mail through the contact page. You can also follow the blog on Instagram and Pinterest and, if you would like to receive the new articles delivered directly to your inbox, you may subscribe the newsletter at the end of this page.

See you soon.

Leave a Comment

This website uses cookies Accept Find out more

paula casimiro photography chocolate pie

Let’s keep in touch. Get an e-mail whenever there is a new article

No, thank you