Irresistibly Moist Chocolate Banana Cake You’ll Love

Scale

1 cup Flour (spelt, oat, or gluten-free blends are great options)
1/3 cup Unsweetened Cocoa Powder (adds rich chocolate flavor)
2 tablespoons Dutch Cocoa Powder (intensifies chocolate taste)
1 teaspoon Baking Soda (ensure it’s fresh)
1/4 teaspoon Salt (fine sea salt preferred)
1/2 cup Sugar (consider using xylitol, coconut sugar, or date sugar)
1/3 cup Mashed Banana (about 85g)
1/4 cup Coconut Oil or Almond Butter (for moisture; use extra banana for fat-free option)
1 teaspoon Pure Vanilla Extract (opt for pure for best taste)
1/2 cup Mini Chocolate Chips (optional, can enhance richness)
1/2 cup Water (adjust as necessary)

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C) and prepare your baking pan.
In a large mixing bowl, whisk together your flour, cocoa powder, baking soda, and salt.
Add water, sugar, mashed banana, melted coconut oil or almond butter, and vanilla extract; stir gently until just combined.
If using, fold mini chocolate chips into the batter.
Pour the batter into the prepared pan and bake for about 25 minutes, checking with a toothpick for doneness.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.