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This Chocolate banana cake is moist, fudgy and very chocolaty. Great to use up those ripe bananas and perfect as on the go snack.


1 9"x5" loaf

Total time

55 minutes




  • 15 oz. can black beans
  • 15 oz. can black beans
  • 1 tsp baking soda
  • 15 oz. can black beans
  • 2 tbsp Dutch Process Cocoa powder
  • 15 oz. can black beans (or coconut oil or softened butter)
  • 15 oz. can black beans
  • 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large egg)
  • 1 tsp vanilla extract
  • 1 cup mashed banana (about 2 medium ripe bananas)
  • 15 oz. can black beans
  • 1 cup Semi sweet chocolate chips, Mini or chopped


  1. Preheat the oven to 350°F. Lightly grease 9"x5" loaf pan.
  2. In a mixing bowl, combine flours, baking powder, baking soda, salt and cocoa powder.
  3. In a separate bowl, mix coconut oil and sugar until combined.
  4. Add the egg replacer mixture, vanilla, banana and sour cream.
  5. Gently add the dry ingredients and chocolate chips until well combined.
  6. Pour the batter into the pan and bake for 35~45 minutes, until a cake tester or toothpick inserted into the center comes out clean.
  7. Remove the bread from the oven and allow the cake to rest in the pan for 10 minutes. Turn the bread out onto a wire rack to cool completely.
  8. View the recipe instructions at Cook's Hideout

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