I didn’t think something so easy to make could be so good until I discovered this healthy, decadent chocolate banana snack cake.
What’s banana snack cake you ask? Good question because I didn’t know either! I’d describe it as a mix of cake and brownie with a texture somewhere along the lines of a spongey cake pop. It’s the melt-in-your-mouth kind of gooey dessert that you need to try at least once (and then again and again). Because trust me, once you’ve had a taste of this snack cake you’ll be coming back for more.
Ingredients
This chocolate banana snack cake is made with natural, nutrient dense ingredients. It’s incredibly easy to make using the right sulfite free ingredients (check out some brands here). It’s sweetened with banana and maple syrup and gets its rich chocolate flavor from natural cacao powder. In my opinion it’s one of the tastiest healthy recipes out there.
- Bananas – overripe is best!
- Natural almond butter
- Maple syrup
- All purpose flour – my go to is King Arthur brand (organic & unbleached)!
- Cacao powder
- Baking soda
- Sea salt
- Chocolate chips
Making the Chocolate Banana Snack Cake
Like many of my other recipes, this banana snack cake is quick and easy to throw together. All it takes is mixing the ingredients in a bowl, pouring them into a greased pan and baking for 20 minutes at 350! I recommend you make the chocolate banana snack cake in a 4″ x 4″ cake pan, but I’ve personally used larger pans without an issue. The only difference will be the thickness of the cake, but you really can’t go wrong.
I haven’t given this recipe a try with another type of flour or nut butter, but I know many of you enjoy giving these options a go. So if you find that there’s a swap that works just as well, let me know! It’s always great to make a simple recipe even more flexible for everyone.
Looking for more chocolatey sulfite free desserts? Check these out:
Chocolate Banana Snack Cake
Ingredients
- 2 medium mashed bananas
- 1/4 cup almond butter
- 1/3 cup maple syrup
- 1/3 cup all purpose flour
- 2 tbsp cacao powder
- 1 tsp baking soda
- 1 pinch sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350 and line a cake pan with parchment paper or grease well with olive oil spray.
- Mix together the banana, almond butter, and maple syrup until well combined.
- Add in the flour, cacao powder, baking soda and sea salt and mix well again until you have a smooth batter.
- Pour into a mini cake pan (4"x4" is recommended) and bake for 20 minutes.
Notes
- Store in a container on the counter for up to 4 days or freeze for up to 2 months!
- You can use a bigger cake pan, the snack cake will just come out thinner.
